AuthorErikaDifficultyIntermediateThis flexible masa bake starts with a soft dough made from masa harina, broth, and fat, then gets topped with whatever flavorful sauce, vegetables, beans, meat, or cheese you have on hand. It is forgiving, endlessly adaptable, and especially good for using what is in the CSA box.
Mix masa harina with warm broth, fat, salt, and perhaps baking powder until it resembles a soft, spreadable dough (like very thick hummus)
Press it into a greased skillet or baking dish.
Add something saucy.
Layer on cooked vegetables, beans, meat, cheese, or whatever needs using.
Bake until the masa is cooked (no longer wet, gummy or paste and the edges are starting to look crisp).
Finish with herbs, salsa, sour cream, pickled onions, hot sauce, etc.
Recipe Notes
This recipe is intentionally flexible. The masa, broth, and fat measurements are a starting point; the final texture matters more than exact quantities.
Instead of a spreadable dough, you can aim for a "ploppable" dough- like drop biscuit dough- and put plops of dough in the pan instead of a even layer.
Lard is traditional in tamale dough, but beef tallow, butter, or a neutral oil can also work. Each fat will give the finished bake a slightly different flavor and texture.
The toppings are completely adaptable. Try roasted or sautéed vegetables, beans, shredded meat, cheese, salsa, enchilada sauce, mole, ajvar, caramelized onions, or whatever needs using.
Let the bake rest for 5 to 10 minutes before serving. It will firm up slightly as it cools and will be easier to scoop or slice.
Choose a sauce with plenty of flavor. Salsa roja or verde, enchilada sauce, mole, ajvar, tomato sauce, or a brothy bean mixture can all work. Spread it over the masa or spoon it between the masa and toppings
