Corn cakes
Corn cakes with sweet potato, black beans, vegan sour cream and avocado for the kids.

Tonight is taco night but I wanted to do something a little bit special. I used masa harina, a corn flour used in Mexican cooking, to make little boats to carry all kinds of delicious toppings.

The masa flour is not like corn meal at all – it is made from corn that has been treated with an alkaline solution to alter the starch in a way that makes it stick together well.

You’ll notice the masa has a distinct smell and when mixed with water, it makes a soft dough. The dough is easy to manipulate – you can roll it into tortillas or form it into thick little cakes for frying or baking. It is found in most well-stocked grocery stores.

Vegan corn cakes
I topped a few cakes and put out the toppings for the kids to assemble their own – like tacos.

Corn cakes

  • masa harina
  • 1 1/2 cups water

Mix the water with the masa flour and knead it until it forms a soft dough. Cover it and let it rest for a few minutes while the oven preheats at 350.

Crunchy corn cakes
The crunchy corn cakes were paired well with the creamy toppings.

When I was ready to shape these little boats, I tore off a little ball of dough and flattened it on the counter with my hand. I formed a small ridge around the sides to keep the toppings from dripping off. They baked for about 15 minutes in the oven – I dabbed a bit of butter on the top of them since street food in Mexico is often cooked in lard and I didn’t want them to be too dry.

I topped them with baked sweet potato, vegan sour cream, salsa (on mine – my kids won’t eat salsa), black beans and avocado.

The kids enjoyed this crunchy variation on Taco Tuesday.

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