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Recipes / Masa and Rajas

Masa and Rajas

By The Editors

Published February 1, 2024

With masa harina—the flour ground from lime-treated ground corn that’s used to make tortillas—you get tamale flavors minus the fuss. Instead of steaming in individual corn husks, a quick masa dough steams as one big cake in a covered skillet, with the added benefit of a crisp crust on the bottom and a poufy top. Finish with a stir-fry of poblanos (rajas means "slices" or "slits" and refers to the shards of poblano chile), onions, and a touch of cream.

Photo: Jim Henkens
Photo: Jim Henkens
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Masa and Rajas

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Makes
4 servings 1x