Masa and Rajas
Photo: Jim Henkens
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.
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