ADVERTISEMENT
- Real Recipes from Real People -

Premade Masa

Misc.
ADVERTISEMENT

I understand. I bought a premade mix at a grocery chain and it did not say how to prepare it or if I should add anything. I assumed everything was in it. Wrong! It was terrible. I then added lard, salt and baking powder and it was a complete difference. I don't know if you have the same kind or how much you have so it is difficult to tell you the measurements. However, the next time I will make everything from scratch because I found that if I have to add all this, it is more work than making it myself and mine tastes better. There are receipes on the internet and on the sack of masa harina. Also, you may ask at the store where you purchased the masa. Good Luck.




MsgID: 031915
Shared by: mijann
In reply to: ISO: AUTHENTIC TOMALE
Board: International Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Anita From California
2
  Jennifer/MI
3
  Jennifer/MI
4
  mijann
ADVERTISEMENT
Random Recipes
  • German Chocolate Pound Cake with Chocolate Glaze
  • GERMAN CHOCOLATE POUND CAKE WITH CHOCOLATE GLAZE FOR THE CAKE: 2 pkgs (4-oz each) German's Sweet Chocolate 2 cups sugar 1 cup plus 1 tbsp vegetable shortening 4 eggs 2 1/2 tsp vanilla 2 tsp...
  • Cape Cod Baked Fish with Tomatoes (Del Monte, 1988)
  • CAPE COD BAKED FISH WITH TOMATOES 4 firm white fish fillets (cod, pollack, haddock or sea bass) Salt Water 1 (14 1/2 oz.) can Del Monte Stewed Tomatoes 3 tbsp. chopped onion 1 tbsp. butter or margarine 2 tsp. basil, ...
  • Marinated Pecorino with Orange Peel and Herbs
  • MARINATED PECORINO WITH ORANGE PEEL AND HERBS "This simple preparation for olive oil-steeped cheese makes an appealing accompaniment to fresh pears or thin slices of fennel. The leftover oil is great for dipping bread...
  • All-American Cole Slaw
  • ALL-AMERICAN COLE SLAW 1 1/2 pounds green cabbage, quartered, cored and shredded 3 tablespoons cider or malt vinegar 2/3 cup mayonnaise 1 small onion, grated (optional) 2 medium carrots, grated 1/4 teaspoon salt (or t...
ADVERTISEMENT
  • Almond-Streusel Peach Pie
  • ALMOND-STREUSEL PEACH PIE 2 cups flour, divided use 3/4 tsp salt, divided use 10 tbsp butter, chilled, divided use 2 tbsp shortening, chilled 1 cup brown sugar, divided use 3/4 tsp nutmeg, divided use 1/2 cup almonds,...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Premade Masa
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!