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.
- 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.
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.