Let’s make tacos with heirloom blue corn masa from Masienda and Sardines with Preserved Lemons from Fishwife! Making tacos from Masienda’s blue corn masa is super easy and freshly made tortillas taste amazing when topped with high quality tinned fish, cabbage, red onions and salsa.
How to Make Corn Tortillas from Masa Harina
Step 1: Measure out 1/2 cup blue corn masa harina.
Step 2: Mix equal parts masa and warm water.
Step 3: Form into a ball.
Step 4: Form into smaller balls.
Step 5: Flatten the balls using a tortilla press.
Servings: 8 tacos
Unique fish tacos made with blue corn masa and tinned sardines. Be sure to watch the step-by-step how-to video below.
Ingredients
- ½ cup Masienda Heirloom Blue Corn Masa
- ½ cup warm water
- 1/8 teaspoon kosher salt
- 1 teaspoon olive oil or butter
- 1 cup shredded cabbage
- 1 to 2 tins Fishwife Sardines with Preserved Lemons drained
- ½ cup pickled red onions I used Mezzetta’s
- Taco sauce to taste
- Lemon wedges for serving
Instructions
- Using your hands, mix the warm water into the masa.
- Form into a ball, then form into 6 to 8 smaller balls.
- Squish each ball between a tortilla press lined with plastic wrap or Ziplock bags to flatten.
- Heat a frying pan or comal over medium heat with a little bit of olive oil or butter. Cook the tortillas one or two at a time for 2 to 3 minutes on each side or until starting to darken.
- Transfer to a serving plate then top each taco with shredded cabbage, a sardine, a bit of red onion and a smattering of taco sauce (I used El Charro Café’s Mustard Habanero Salsita), and a squeeze of lemon.
Video
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