So I’ve never used masa harina before last week, when I made vegan chili. Since that recipe left me with 2kg (less 2.5 Tbsp), I had to come up with some other ways to use it…

(Unrelated picture)

First I made pupusas, some with refried beans and cheese and some with spinach, corn, roasted squash and cheese. Cheese is an important component and for these I used whole milk mozzarella mixed with a bit of shredded onion. The pupusas were okay, obviously nowhere near as good as the kind you can buy in the Mission for $3. But you know, we’re on a budget. And I have high hopes that they will be better next time.

THEN! I had leftover refried beans and masa harina. I first made tortillas and then fried them and then made enfrijoladas. Enfrijoladas are corn tortillas dipped in bean sauce and they are delicious. I mixed the beans with some leftover super-mild salsa and chicken broth. Served with fried eggs, avocado, etc.