Ingredients with Measurements:
- 1 cup of masa harina
- 1/2 cup of water
- 1/2 teaspoon of salt
- 1 can of corn
- 1/2 cup of coconut milk
- 1/4 cup of sugar
- 1/4 cup of cornstarch
- 1/4 cup of water
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of ground cinnamon
Special equipment needed:
- Tortilla press
- Skillet or griddle
Step-by-step instructions:
1. In a mixing bowl, combine masa harina, water, and salt. Mix until it forms a dough.
2. Divide the dough into 8 equal portions and roll them into balls.
3. Heat a skillet or griddle over medium-high heat.
4. Place a ball of dough on a tortilla press and press it down to form a tortilla.
5. Cook the tortilla for about 1-2 minutes on each side until it is lightly browned.
6. Repeat the process with the remaining dough balls.
7. Drain the can of corn and set aside.
8. In a saucepan, combine coconut milk, sugar, cornstarch, water, vanilla extract, and ground cinnamon. Mix well.
9. Cook the mixture over medium heat, stirring constantly until it thickens.
10. Add the drained corn to the mixture and stir well.
11. Remove the saucepan from the heat and let it cool.
12. To assemble the tacos, place a spoonful of the corn mixture on each tortilla.
13. Fold the tortilla in half to form a taco.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Skillet or griddle: medium-high heat
Saucepan: medium heat
Serving size:
This recipe makes 8 tacos.
Nutritional information:
Calories per serving: 170
Total fat: 5g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 170mg
Total carbohydrates: 31g
Dietary fiber: 2g
Sugar: 11g
Protein: 2g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Coconut milk can be substituted with regular milk or cream.
- Cornstarch can be substituted with flour or arrowroot powder.
- Vanilla extract can be substituted with almond or coconut extract.
Variations:
- Add chopped jalapenos or other peppers to the corn mixture for a spicy kick.
- Top the tacos with shredded cheese or diced tomatoes for added flavor.
Tips and tricks:
- Make sure the skillet or griddle is hot before cooking the tortillas.
- Keep the cooked tortillas warm in a towel or tortilla warmer until ready to serve.
- Use a non-stick skillet or griddle to prevent the tortillas from sticking.
Storage instructions:
Store the leftover corn mixture and tortillas separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tortillas in a skillet or microwave until warm. Reheat the corn mixture in a saucepan over low heat, stirring constantly.
Presentation ideas:
Serve the tacos on a platter with a side of salsa and guacamole.
Garnishes:
Garnish the tacos with chopped cilantro, diced onions, or sliced avocado.
Pairings:
Serve the tacos with a side of rice and beans or a salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Black bean salad
Troubleshooting advice:
- If the tortillas are too dry, add a little more water to the dough.
- If the tortillas are sticking to the press, dust it with a little flour or cornstarch.
- If the corn mixture is too thick, add more coconut milk or water.
Food safety advice:
- Make sure the corn mixture is cooked thoroughly before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Maja Maíz Tacos are a traditional Mexican dish that originated in the southern region of the country. The dish combines the flavors of corn and coconut milk, which are staples in Mexican cuisine.
Flavor profiles:
Maja Maíz Tacos have a sweet and savory flavor profile, with hints of cinnamon and coconut.
Serving suggestions:
Serve Maja Maíz Tacos as a main dish for lunch or dinner. They are also a great option for a vegetarian or vegan meal.
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Region: Mexican