Recipes with masa flour
11 recipes
Cheese Arepas
Manchego cheese arepas venezolanas. Crispy corn flour cakes dressed up with avocado, tomatoes, and black olives. Authentic, easy and surprisingly delicious. Learn how to make arepas ready in 20 minutes (or less).
Camp Chilli
Vegan lentil camp chili made entirely from dry, shelf-stable ingredients. Just add water and simmer for a hearty, spiced trail meal. Lightweight, packable, and no cooler needed.
Wesley & Kathy's World-Famous Killer 4-Star V
Texas-style venison chili simmered with beer, chili powder, cumin, and masa. No beans, no tomatoes, just slow-cooked wild game heat thickened to a rich, spoonable stew.
Blueberry Cornbread
Moist buttermilk cornbread studded with fresh blueberries, made with both cornmeal and masa flour for extra corn flavor and a tender crumb. Just 8 minutes of prep and 20 minutes in the oven for a kid-friendly side or snack.
Meatless Bulgur-Filled Tamales
Meatless bulgur tamales wrap a savory filling of cracked wheat, tomatoes, pepper, and brown rice miso inside masa dough and corn husks. A hearty vegetarian Tex-Mex classic with deep umami and no meat required.
Lean Healthy Grass-Fed Beef Chili
LONGHORN CHILI WITH ANCHO, MOLE AND CUMIN... and Bacon!!!!
Corn Cakes-Essence of Emeril
Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.
Casi-Style Chili
A no-bean Texas-style beef chili with cubed chuck, beer, jalapeños, and masa for thickening. Slow-simmered for 2 hours until fork-tender with bold cumin and chili powder heat.
Rio Grande Chili
Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.
4-Star Venison Chili
Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.
Maya Corn & Bean Tamales
Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.
Manchego cheese arepas venezolanas. Crispy corn flour cakes dressed up with avocado, tomatoes, and black olives. Authentic, easy and surprisingly delicious. Learn how to make arepas ready in 20 minutes (or less).
Vegan lentil camp chili made entirely from dry, shelf-stable ingredients. Just add water and simmer for a hearty, spiced trail meal. Lightweight, packable, and no cooler needed.
Texas-style venison chili simmered with beer, chili powder, cumin, and masa. No beans, no tomatoes, just slow-cooked wild game heat thickened to a rich, spoonable stew.
Moist buttermilk cornbread studded with fresh blueberries, made with both cornmeal and masa flour for extra corn flavor and a tender crumb. Just 8 minutes of prep and 20 minutes in the oven for a kid-friendly side or snack.
Meatless bulgur tamales wrap a savory filling of cracked wheat, tomatoes, pepper, and brown rice miso inside masa dough and corn husks. A hearty vegetarian Tex-Mex classic with deep umami and no meat required.
LONGHORN CHILI WITH ANCHO, MOLE AND CUMIN... and Bacon!!!!
Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.
A no-bean Texas-style beef chili with cubed chuck, beer, jalapeños, and masa for thickening. Slow-simmered for 2 hours until fork-tender with bold cumin and chili powder heat.
Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.
Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.
Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.
