Beer Masa Recipe

Beer Masa Directions

1. 1

   Combine Dry Ingredients

   In a large mixing bowl, combine the corn masa flour, baking powder, and salt. Mix well until evenly combined.

2. 2

   Add Wet Ingredients

   Make a well in the center of the dry ingredients, then pour in the melted butter and beer. Gradually mix the ingredients together with a fork or your hands, adding water as needed to form a smooth dough.

3. 3

   Knead the Dough

   Once the mixture starts to come together, gently knead it in the bowl for about 2-3 minutes until the dough is soft, pliable, and not sticky. If the dough is too dry, add a little more water, a teaspoon at a time.

4. 4

   Rest the Dough

   Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the masa to hydrate and become more workable.

5. 5

   Shape the Masa

   After resting, divide the masa into equal portions based on your desired size (for tortillas or tamales). Roll each portion into a ball and flatten them using a tortilla press or your hands.

6. 6

   Cook the Masa

   Heat a dry skillet or griddle over medium heat. Cook each masa round for about 2-3 minutes on each side, or until lightly browned and cooked through. Adjust the heat as necessary to avoid burning.