20 Authentic Masienda Recipes Flavorful

Craving bold, authentic flavors that transport your kitchen straight to Mexico? Look no further! We’ve rounded up 20 irresistible Masienda recipes—think smoky salsas, tender heirloom corn tortillas, and slow-simmered stews—that’ll turn weeknight dinners into fiestas. Whether you’re a masa newbie or a seasoned pro, these dishes celebrate tradition with every bite. Ready to cook with soul? Let’s dive in!

Blue Corn Tortillas with Masienda Heirloom Corn

These earthy, nutty tortillas made with heirloom blue corn masa are a game-changer for taco night—no store-bought version compares!

Ingredients:

• 2 cups Masienda blue corn masa harina
• 1 1/2 cups warm water (110°F)
• 1/2 tsp fine sea salt
• 1 tbsp avocado oil (plus extra for greasing)

Instructions:

1. In a large bowl, whisk together the blue corn masa harina and 1/2 tsp salt. Gradually add 1 1/2 cups warm water and 1 tbsp avocado oil, mixing with your hands until a soft dough forms (about 3 minutes). It should feel like Play-Doh—add water 1 tsp at a time if too dry.
2. Cover the dough with a damp towel and rest for 15 minutes to hydrate fully.
3. Heat a cast-iron skillet or griddle over medium-high heat. Pinch off golf-ball-sized pieces of dough (about 1.5 oz each) and roll into balls. Press each ball between two sheets of parchment in a tortilla press or flatten with a heavy pan to 1/8″ thickness.
4. Cook each tortilla for 45 seconds per side until lightly charred and pliable, adjusting heat if they brown too fast. Stack cooked tortillas in a cloth-lined bowl to steam and stay soft.

The heirloom corn’s deep, toasty flavor shines here—these hold up beautifully to hearty fillings without tearing. Tip: For extra flexibility, wrap the stacked tortillas in a kitchen towel and microwave for 30 seconds before serving.

Traditional Oaxacan Tamales with Masienda Masa

These tender, fragrant tamales are a labor of love, but the rich banana leaf aroma and fluffy masa are worth every minute.

Ingredients

• 2 cups Masienda masa harina
• 1 1/2 cups chicken broth (warm)
• 1/2 cup lard (room temperature)
• 1 tsp baking powder
• 1 1/2 tsp kosher salt
• 1 1/2 lbs boneless chicken thighs
• 2 dried banana leaves (cut into 8×8-inch squares, soaked in warm water)
• 1/2 cup mole negro (store-bought or homemade)
• 1/4 cup chopped cilantro

Instructions

1. Beat lard in a bowl until fluffy, 2 minutes. Whisk masa harina, baking powder, and 1 tsp salt in another bowl. Gradually mix masa into lard, alternating with warm broth, until dough holds shape when pressed.
2. Simmer chicken in salted water until cooked, 20 minutes. Shred, then toss with mole negro and cilantro.
3. Pat banana leaves dry. Spread 1/4 cup masa in the center of each leaf, top with 2 tbsp chicken filling, then fold leaves into packets.
4. Steam tamales in a basket over simmering water (leaf seams up) for 1 hour 15 minutes until masa pulls away from leaves.

The banana leaves lend an earthy sweetness you can’t get with corn husks—unwrap them like a little flavor gift.

Tip: Test masa by floating a small ball in water—if it bobs, it’s ready to steam!

Roasted Poblano and Masienda Corn Soup

This smoky, slightly spicy soup is a cozy hug in a bowl, with charred poblanos and sweet corn blending into a velvety base.

Ingredients:

• 2 large poblano peppers
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups fresh or frozen corn kernels (about 20 oz)
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• Juice of 1 lime
• Fresh cilantro and cotija cheese for garnish

Instructions:

1. Preheat broiler to high. Rub poblanos with 1 tbsp olive oil and broil 5 minutes per side until blistered. Transfer to a bowl, cover with plastic wrap, and steam 10 minutes. Peel, seed, and dice.
2. In a pot, heat remaining 1 tbsp olive oil over medium. Sauté onion for 5 minutes until soft. Add garlic and cook 1 minute until fragrant.
3. Add corn, vegetable broth, cumin, 1 tsp salt, and 1/2 tsp black pepper. Simmer 15 minutes. Remove 1 cup of soup, blend until smooth, then return to pot.
4. Stir in roasted poblanos, heavy cream, and lime juice. Simmer 5 minutes. Taste and adjust salt if needed.
5. Serve topped with cilantro and crumbled cotija.

The magic here? Blending just part of the soup gives it body while keeping pops of sweet corn in every spoonful.

Tip: For extra smokiness, char the poblanos directly over a gas flame instead of broiling.

Masienda Cornmeal Pancakes with Maple Syrup

These golden, slightly nutty pancakes are a cozy twist on the classic—thanks to Masienda’s heirloom cornmeal, they’ve got a rustic texture and deep corn flavor that pairs perfectly with maple syrup.

Ingredients

• 1 cup Masienda blue or yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/4 cups buttermilk
• 1 large egg
• 2 tbsp melted unsalted butter, plus extra for cooking
• Pure maple syrup, for serving

Instructions

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, and melted butter until smooth. Pour the wet ingredients into the dry and stir until just combined (a few lumps are okay). Let the batter rest for 10 minutes—this helps the cornmeal soften slightly.
3. Heat a griddle or skillet over medium-low heat and brush with melted butter. Pour 1/4 cup batter per pancake and cook until bubbles form on the surface and edges look set, about 3 minutes. Flip and cook for another 2 minutes until golden.
4. Serve warm with a generous drizzle of maple syrup.

The cornmeal gives these pancakes a satisfyingly hearty bite and a toasty aroma that’ll make your kitchen smell like a Sunday morning dream.

Tip: For extra fluffiness, fold in a handful of fresh blueberries or a pinch of cinnamon to the batter before cooking.

Grilled Street Corn with Masienda Cotija Cheese

This smoky, tangy street corn is a summer must-have—charred to perfection and slathered in creamy, crumbly Cotija for a flavor bomb in every bite.

Ingredients:

• 4 ears fresh corn, husks removed
• 2 tbsp olive oil
• 1/2 cup Masienda Cotija cheese, crumbled
• 1/4 cup mayonnaise
• 1 tbsp lime juice (about 1/2 lime)
• 1 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• Salt to taste (start with 1/4 tsp)

Instructions:

1. Preheat grill to medium-high (about 400°F). Brush corn with 2 tbsp olive oil and grill, turning occasionally, for 10–12 minutes until kernels are charred in spots.
2. In a small bowl, mix 1/4 cup mayonnaise, 1 tbsp lime juice, 1 tsp chili powder, and 1/4 tsp smoked paprika.
3. Spread the mayo mixture evenly over grilled corn, then sprinkle with 1/2 cup crumbled Cotija cheese and 1/4 cup chopped cilantro. Lightly season with salt.

The magic here? Masienda’s Cotija—a nutty, salty cheese that clings to the corn’s nooks, creating pockets of umami in every bite.

Tip: For extra kick, add a pinch of cayenne to the mayo mix or serve with lime wedges on the side.

Masienda Masa Empanadas with Spicy Chicken Filling

These Masienda masa empanadas are a game-changer—flaky, golden pockets stuffed with tender spicy chicken and just begging to be dipped in crema.

• 2 cups Masienda blue masa harina
• 1 1/2 cups warm water
• 1 tsp salt
• 2 tbsp vegetable oil, plus extra for frying
• 1 lb shredded cooked chicken
• 1/2 cup diced white onion
• 1 minced jalapeño (seeds removed for less heat)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup chopped cilantro
• 1 tbsp lime juice

1. Make the dough: Mix masa harina, warm water, 1 tsp salt, and 2 tbsp vegetable oil in a bowl until a smooth dough forms. Cover and rest for 15 minutes.
2. Cook the filling: In a skillet over medium heat, sauté onion, jalapeño, and garlic until soft, about 3 minutes. Add shredded chicken, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt. Cook for 2 minutes, then stir in cilantro and lime juice. Remove from heat.
3. Assemble: Divide dough into 12 balls. Press each into a 5-inch circle, add 2 tbsp filling, fold over, and seal edges with a fork.
4. Fry: Heat 1/2 inch of oil in a pan to 350°F. Fry empanadas in batches for 2–3 minutes per side until crisp. Drain on paper towels.

The magic here? Masienda’s masa gives these empanadas an earthy depth that pairs perfectly with the smoky-spicy chicken. Serve with extra lime wedges for a bright finish.

Tip: No thermometer? Test the oil by dropping in a tiny dough ball—if it sizzles immediately, it’s ready.

Homemade Cornbread with Masienda Heirloom Flour

This cornbread is a game-changer—fluffy, slightly sweet, and packed with the nutty depth of heirloom masa flour for a twist on the classic.

Ingredients:

• 1 cup Masienda heirloom masa harina
• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup whole milk
• 1/4 cup honey

Instructions:

1. Preheat oven to 375°F. Grease a 9-inch cast-iron skillet or square baking pan.
2. In a large bowl, whisk together the masa harina, cornmeal, all-purpose flour, baking powder, salt, and sugar.
3. In another bowl, mix the melted butter, eggs, milk, and honey until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined (a few lumps are okay).
5. Spread the batter into the prepared pan and bake for 20–25 minutes, until the edges pull away and a toothpick comes out clean.

The masa harina adds a toasty, almost floral note that makes this cornbread unforgettable—serve it warm with a drizzle of extra honey.

Tip: For extra-crispy edges, preheat the skillet in the oven before adding the batter.

Chicken Enchiladas with Masienda Red Mole Sauce

These enchiladas are a comforting twist on the classic, with a rich, smoky mole sauce that’ll have everyone asking for seconds.

Ingredients

• 2 cups shredded cooked chicken
• 8 corn tortillas
• 1 cup Masienda red mole sauce
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped white onion
• 2 tbsp vegetable oil
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Preheat oven to 375°F. Warm the vegetable oil in a skillet over medium heat. Lightly fry each corn tortilla for 10 seconds per side to soften, then drain on paper towels.
2. In a bowl, toss the shredded chicken with 1/2 tsp ground cumin and 1/4 tsp kosher salt.
3. Spread 1/4 cup of the Masienda red mole sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with chicken, roll tightly, and place seam-side down in the dish.
4. Pour the remaining mole sauce over the enchiladas, then sprinkle with queso fresco and chopped white onion. Bake for 20 minutes until bubbly.
5. Garnish with cilantro before serving.

The magic here is the mole—its deep, chocolatey notes balance perfectly with the tangy queso fresco. Serve with lime wedges for a bright finish!

Tip: For extra flavor, toast the cumin in a dry skillet for 30 seconds before mixing it with the chicken.

Masienda Corn Tortilla Chips with Guacamole

These crispy, golden tortilla chips paired with creamy guacamole are a match made in snack heaven—simple to make but impossible to stop eating.

Ingredients

• 12 Masienda corn tortillas, cut into 6 wedges each
• 1/4 cup avocado oil
• 1 tsp fine sea salt, divided
• 3 ripe Hass avocados, pitted and peeled
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 small jalapeño, seeded and minced (optional)

Instructions

1. Preheat oven to 375°F. Brush both sides of tortilla wedges lightly with avocado oil and arrange in a single layer on two baking sheets. Sprinkle with 1/2 tsp salt.
2. Bake for 12–15 minutes, flipping halfway, until crisp and golden at the edges. Let cool on the sheets.
3. Meanwhile, mash the avocados in a medium bowl until slightly chunky. Fold in red onion, cilantro, lime juice, jalapeño (if using), and remaining 1/2 tsp salt.
4. Serve immediately with warm tortilla chips for dipping.

The contrast of the nutty, stone-ground Masienda chips against the bright, creamy guacamole is what makes this duo irresistible.

Tip: For extra-crispy chips, bake in batches to avoid overcrowding the pans.

Pork Carnitas Tacos with Masienda Blue Corn Tortillas

These Pork Carnitas Tacos are slow-cooked until tender, then crisped to perfection—all wrapped up in earthy Masienda blue corn tortillas for a showstopping taco night.

• 3 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cloves garlic, minced
• 1 orange, juiced
• 1/2 cup chicken broth
• 2 tbsp vegetable oil
• 12 Masienda blue corn tortillas
• 1/2 cup chopped cilantro
• 1/2 cup diced white onion
• Lime wedges, for serving

1. In a large Dutch oven, toss pork with 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp oregano, and minced garlic until evenly coated.
2. Pour orange juice and chicken broth over the pork. Cover and simmer on low heat for 2.5 hours, stirring occasionally, until the meat shreds easily with a fork.
3. Heat 2 tbsp vegetable oil in a skillet over medium-high. Using a slotted spoon, transfer the pork (reserving the liquid) and cook for 5–7 minutes, pressing down occasionally, until the edges are crispy. Splash with a few spoonfuls of the reserved liquid to keep it juicy.
4. Warm blue corn tortillas in a dry skillet for 30 seconds per side. Fill with carnitas, then top with chopped cilantro, diced onion, and a squeeze of lime.

The magic here? Slow-cooking the pork in citrus and spices infuses every bite, while the blue corn tortillas add a nutty depth you won’t get from regular masa.

Tip: For extra-crispy carnitas, spread the shredded pork on a baking sheet and broil for 3–5 minutes before serving.

Masienda Masa Sopes with Black Beans and Queso Fresco

These rustic sopes are a celebration of texture—crispy-edged masa cradling creamy beans and tangy queso fresco for a bite that’s hearty and bright.

Ingredients:

• 1 ½ cups Masienda masa harina
• 1 ¼ cups warm water
• ½ tsp fine sea salt
• 2 tbsp vegetable oil, divided
• 1 (15-oz) can black beans, drained and rinsed
• ½ tsp ground cumin
• ½ cup crumbled queso fresco
• ¼ cup chopped cilantro
• Lime wedges, for serving

Instructions:

1. Make the dough: In a bowl, mix masa harina, warm water, and salt until a smooth dough forms. Cover and rest for 10 minutes.
2. Shape sopes: Divide dough into 8 balls. Flatten each into a ½-inch-thick disk, pinching edges to form a shallow rim.
3. Cook sopes: Heat 1 tbsp oil in a skillet over medium. Cook sopes in batches for 3 minutes per side until golden. Drain on paper towels.
4. Warm beans: In the same skillet, heat remaining 1 tbsp oil. Add black beans and cumin; cook for 2 minutes, mashing slightly. Season with salt to taste.
5. Assemble: Fill sopes with beans, then top with queso fresco and cilantro. Serve with lime wedges.

The magic here? That crispy-chewy masa base—grilled just enough to hold its shape without losing tenderness.

Tip: Keep unused dough wrapped in a damp towel to prevent drying while you cook in batches.

Spicy Shrimp Ceviche with Masienda Corn Tostadas

This zesty Spicy Shrimp Ceviche with Masienda Corn Tostadas is a bright, refreshing bite that’s perfect for summer gatherings—just 20 minutes of hands-on time for maximum flavor.

• 1 lb raw shrimp, peeled, deveined, and chopped into ½-inch pieces
• ½ cup freshly squeezed lime juice (about 4–5 limes)
• ¼ cup finely diced red onion
• 1 medium jalapeño, seeded and minced (keep seeds for extra heat)
• ½ cup diced cucumber
• ½ cup diced ripe avocado
• ¼ cup chopped cilantro
• 1 tsp kosher salt
• ½ tsp sugar
• 8 Masienda corn tostadas
• Hot sauce (optional, for serving)

1. In a glass bowl, combine the shrimp and lime juice, ensuring the shrimp is fully submerged. Cover and refrigerate for 15 minutes, stirring once halfway, until the shrimp turns opaque and slightly firm.
2. Drain off most of the lime juice (reserve 2 tbsp), then gently fold in the red onion, jalapeño, cucumber, avocado, cilantro, salt, and sugar. Let sit for 5 minutes to meld flavors.
3. Spoon the ceviche onto Masienda tostadas, drizzle with reserved lime juice or hot sauce if desired, and serve immediately.

The contrast of creamy avocado and crunchy tostadas makes every bite irresistible—plus, Masienda’s heirloom corn adds a nutty depth you won’t get from regular store-bought versions.

Tip: For extra-crispy tostadas, warm them in a dry skillet over medium heat for 30 seconds per side before serving.

Masienda Corn Pudding with Cinnamon and Vanilla

This silky, lightly sweetened corn pudding is a cozy hug in a bowl, with warm cinnamon and vanilla elevating humble ingredients into something special.

Ingredients:

• 4 cups whole milk
• 1 cup Masienda masa harina
• 1/2 cup granulated sugar
• 1 large egg, lightly beaten
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. In a medium saucepan, whisk together milk, masa harina, and sugar over medium heat. Cook for 5 minutes, stirring constantly, until thickened like loose pudding.
3. Remove from heat. Whisk in egg, melted butter, vanilla extract, cinnamon, and salt until smooth.
4. Pour into prepared dish. Bake for 35–40 minutes until edges are set but center still jiggles slightly.
5. Cool 15 minutes before serving warm (it will firm up further as it rests).

The masa harina gives this pudding a subtly earthy depth that plays beautifully against the sweet vanilla and cinnamon—no one will guess how simple it is to make!

Tip: For extra richness, swap 1 cup of the milk for canned coconut milk.

Vegetarian Stuffed Peppers with Masienda Masa

These vibrant stuffed peppers are a fiesta of flavors, with a hearty masa filling that’s both comforting and gluten-free—perfect for a meatless meal that doesn’t skimp on satisfaction.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup Masienda masa harina
• 1 cup warm vegetable broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red onion
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/2 cup shredded Monterey Jack cheese (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and place peppers upright in the dish.
2. In a bowl, mix masa harina, warm broth, cumin, smoked paprika, and salt until a soft dough forms. Fold in black beans, corn, and red onion.
3. Spoon the masa mixture into the peppers, packing gently. Top with cheese if using.
4. Bake for 30–35 minutes until peppers are tender and filling is firm. Garnish with cilantro.

The Masienda masa adds a subtly nutty depth to the filling, while the peppers stay crisp-tender—a textural dream!

Tip: For extra smokiness, char the peppers over a gas flame or under the broiler for 2 minutes before stuffing.

Masienda Corn Tamales with Green Chile Sauce

These Masienda Corn Tamales with Green Chile Sauce are a labor of love—tender masa wrapped around a smoky, spicy filling, all steamed to perfection. They’re worth every minute!

• 2 cups Masienda masa harina
• 1 1/2 cups warm chicken or vegetable broth
• 1/2 cup lard or vegetable shortening, softened
• 1 tsp baking powder
• 1 tsp kosher salt
• 12 dried corn husks, soaked in warm water for 30 minutes
• 1 cup shredded Oaxaca cheese or Monterey Jack
• 1/2 cup roasted green chile sauce (like Hatch or poblano)
• 1/4 cup chopped cilantro

1. In a large bowl, beat the 1/2 cup lard with a hand mixer until fluffy, about 2 minutes. Gradually mix in the 2 cups masa harina, 1 tsp baking powder, and 1 tsp salt. Slowly add the 1 1/2 cups warm broth, mixing until the dough is smooth and holds its shape when pressed.
2. Drain the corn husks and pat dry. Spread about 1/4 cup masa dough onto the center of each husk, leaving a 1-inch border. Top with a sprinkle of shredded cheese, 1 tbsp green chile sauce, and a pinch of cilantro.
3. Fold the husk sides inward, then fold the bottom up. Secure with a thin strip of husk or kitchen twine. Repeat with remaining ingredients.
4. Arrange tamales upright in a steamer basket over simmering water. Cover and steam for 60–70 minutes, or until the masa pulls away from the husk easily. Let rest 10 minutes before serving.

The magic here? The Masienda masa gives these tamales an earthy sweetness, while the green chile sauce adds just the right kick. Serve them straight from the steamer—they’re best when the cheese is still oozy!

Tip: Test your masa dough by dropping a small ball into a cup of water—if it floats, it’s ready to steam!

Beef Barbacoa Tacos with Masienda Yellow Corn Tortillas

These tender, smoky beef barbacoa tacos are slow-cooked to perfection and pair beautifully with the earthy sweetness of Masienda’s yellow corn tortillas—a match made in taco heaven.

Ingredients

• 3 lbs beef chuck roast, trimmed and cut into 2-inch chunks
• 1 tbsp olive oil
• 1 cup beef broth
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1/4 cup apple cider vinegar
• 1 small white onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 12 Masienda yellow corn tortillas
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef chunks in batches until deeply browned on all sides, about 4 minutes per batch. Transfer to a plate.
2. Reduce heat to medium. Add garlic, cumin, oregano, smoked paprika, salt, and pepper to the pot. Toast for 30 seconds until fragrant.
3. Pour in beef broth and apple cider vinegar, scraping up any browned bits. Return beef to the pot, add bay leaves, and bring to a simmer. Cover and cook on low heat (or transfer to a 300°F oven) for 3.5–4 hours until the beef shreds easily with a fork.
4. Discard bay leaves. Shred the beef directly in the pot, mixing it with the rich cooking liquid.
5. Warm Masienda tortillas in a dry skillet for 30 seconds per side. Fill with shredded beef, top with sliced onion, cilantro, and a squeeze of lime.

The magic here is in the slow-cooked beef—it’s fall-apart tender with a smoky depth that’s balanced by the bright, citrusy toppings. And those Masienda tortillas? They’re the perfect chewy, slightly nutty base.

Tip: For extra flavor, toast whole cumin seeds and grind them fresh—it makes a world of difference!

Masienda Cornmeal Waffles with Berry Compote

These golden, crispy-edged waffles get a rustic twist from Masienda’s heirloom cornmeal, balanced by a sweet-tart berry compote that’s ready in minutes.

Ingredients

• 1 cup Masienda blue cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 1/4 cups whole milk
• 2 large eggs
• 1/4 cup melted unsalted butter, plus extra for greasing
• 1 tsp vanilla extract
• 2 cups mixed berries (fresh or frozen)
• 2 tbsp maple syrup
• 1 tbsp lemon juice

Instructions

1. Make the compote: In a small saucepan, combine berries, maple syrup, and lemon juice. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until berries break down and sauce thickens slightly. Set aside.
2. Prep the batter: Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl. In another bowl, whisk milk, eggs, melted butter, and vanilla. Pour wet ingredients into dry and stir until just combined (a few lumps are fine).
3. Cook the waffles: Heat a greased waffle iron to medium-high. Pour 1/2 cup batter per waffle and cook for 4–5 minutes until crisp and deeply golden. Repeat with remaining batter.
4. Serve: Top warm waffles with berry compote and a drizzle of extra maple syrup if desired.

The cornmeal adds a nutty depth to these waffles, while the compote’s bright acidity keeps every bite lively. Tip: For extra-crispy waffles, let the batter rest for 10 minutes before cooking—the cornmeal will absorb liquid for a heartier texture.

Chicken Pozole with Masienda Hominy

This Chicken Pozole is a cozy, flavor-packed bowl of comfort, with tender shreds of chicken and Masienda’s plump, nutty hominy swimming in a smoky, aromatic broth.

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 (28-oz) can fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 (25-oz) bag Masienda white hominy, drained and rinsed
• 1 lb boneless, skinless chicken thighs
• 1 tsp kosher salt
• Fresh lime wedges, cilantro, and sliced radishes for serving

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic, 1 tsp cumin, 1 tsp oregano, and 1 tsp smoked paprika; cook 1 minute until fragrant.
2. Pour in fire-roasted tomatoes and 4 cups chicken broth, scraping up any browned bits. Add hominy and chicken thighs, then bring to a simmer. Cover and cook 20 minutes, or until chicken is tender.
3. Remove chicken, shred with forks, and return to the pot. Stir in 1 tsp salt and simmer uncovered for 10 minutes to meld flavors.
4. Serve topped with lime wedges, cilantro, and radishes.

The magic here? Masienda’s hominy stays wonderfully toothsome, adding a satisfying chew to every spoonful of the smoky, slightly tangy broth.

Tip: For extra depth, char a poblano pepper alongside the onion and blend it into the broth.

Masienda Corn and Cheese Arepas with Avocado Salsa

These golden, crispy-edged arepas are stuffed with melty cheese and paired with a creamy avocado salsa for a satisfying bite that’s equal parts comforting and fresh.

Ingredients

• 1 cup Masienda masa harina
• 1 1/4 cups warm water
• 1/2 tsp fine sea salt
• 1/2 cup shredded Oaxaca cheese (or Monterey Jack)
• 2 tbsp unsalted butter, divided
• 1 ripe avocado, diced
• 1/4 cup finely chopped red onion
• 1 tbsp fresh lime juice
• 2 tbsp chopped cilantro
• 1/4 tsp kosher salt

Instructions

1. In a bowl, mix 1 cup masa harina, 1 1/4 cups warm water, and 1/2 tsp sea salt until a soft dough forms. Let rest for 5 minutes.
2. Divide dough into 4 balls. Flatten each into a 1/2-inch-thick disk, then stuff with 2 tbsp shredded cheese, sealing edges to enclose.
3. Melt 1 tbsp butter in a skillet over medium heat. Cook arepas for 5 minutes per side until crisp and golden. Repeat with remaining 1 tbsp butter and arepas.
4. Meanwhile, gently toss diced avocado, 1/4 cup red onion, 1 tbsp lime juice, 2 tbsp cilantro, and 1/4 tsp kosher salt in a bowl.
5. Serve warm arepas topped with avocado salsa.

The contrast of the crispy masa exterior with the gooey cheese center and bright salsa is downright addictive—perfect for a lazy weekend brunch or a quick weeknight dinner.

Tip: For extra flavor, toast the masa harina in a dry skillet for 2 minutes before mixing—it adds a subtle nuttiness!

Sweet Corn Ice Cream with Masienda Heirloom Kernels

This lusciously creamy ice cream celebrates summer’s sweetest corn with a touch of caramelized depth from heirloom kernels—no churner required!

Ingredients:

• 4 ears Masienda heirloom corn, husked
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. Slice kernels off corn cobs; reserve cobs. In a saucepan, combine kernels, cobs, cream, milk, 1/2 cup sugar, and salt. Simmer over medium-low heat for 10 minutes, stirring occasionally. Remove from heat; steep 1 hour.
2. Discard cobs. Blend kernel mixture until smooth, then strain through a fine-mesh sieve into a clean saucepan (press to extract all liquid). Reheat over medium until just steaming.
3. Whisk egg yolks and remaining 1/4 cup sugar in a bowl. Slowly drizzle in 1 cup hot cream mixture, whisking constantly. Pour yolk mixture into saucepan; cook over low heat, stirring constantly, until thickened (170°F on a thermometer), about 5 minutes.
4. Stir in vanilla. Chill mixture 4 hours or overnight. Churn in an ice cream maker 25–30 minutes until softly set. Freeze 4 hours before serving.

The heirloom corn’s nutty complexity shines against the vanilla’s warmth, making this a scoop worth savoring slowly.

Tip: For extra texture, fold in 1/2 cup toasted cornbread crumbs before freezing.

Conclusion

With these 20 authentic Masienda recipes, you’re just a few steps away from vibrant, flavorful meals that celebrate traditional Mexican cuisine. Whether you’re a seasoned home cook or just starting out, there’s something here for everyone to love. Try a dish (or two!), share your favorites in the comments, and don’t forget to pin this roundup for later. Happy cooking!