We were revisiting our masa puree. This time we pureed the pressure-cooked masa while still hot. It was smooth and lava-like. Half of it we used for a masa and cocoa pie we are working on. The rest sparked another application. We dropped small spoonfuls into cold oil. What formed were irregular drops of tender masa. They resembled river stones. When the masa drops were cold, we rinsed them off. They were intense with corn flavor. These delicious little bites have us examining how to use them to their best advantage.
About the Author
