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Article: Use masa harina to make tortillas.
- Article from:
- Akron Beacon Journal (Akron, OH)
- Article date:
- September 4, 2003
CopyrightCOPYRIGHT 2003 Akron Beacon Journal. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Jane Snow ARCHIVE PHOTO on KRT Direct (from KRT Photo Service, 202-383-6099):
By Jane Snow
Q: I bought a bag of stone-ground corn flour to turn into corn bread, but the corn bread tasted gritty. The bag is labeled "masa harina." Do you have a corn-bread recipe that uses this kind of flour? _ C.D.
A: Corn bread is usually made with cornmeal, not the finer masa harina you bought. Masa harina is used in making corn tortillas and for thickening Mexican stews. Look for recipes in Mexican cookbooks in the science and technology division of the Akron-Summit County Public Library.
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