Vegan Masa

1. 1

   If you use the margarine or shortening, place it in a mixing bowl and whip for 2 to 3 minutes, until light and fluffy.

2. 2

   Add the masa and beat for 1 minute more, then add the stock, a little at a time, then add the salt and mushroom powder to taste.

3. 3

   Continue beating for 2 to 4 minutes, or until a pinch of masa floats to the top of a cup of water.

4. 4

   If using the olive oil, pour it into shallow casserole dish, cover, and place in the freezer for at least 24 hours.

5. 5

   Remove right before using.

6. 6

   It should be frozen to the hard stage.

7. 7

   The temperature and the dense, solidified consistency help the masa remain light and fluffy during cooking.

8. 8

   Combine the frozen oil and the masa in a mixing bowl and beat together for 1 to 2 minutes.

9. 9

   Add the stock a little at a time, then add the salt and mushroom powder and beat until light and fluffy, 4 to 5 minutes, or until a pinch of dough floats to the top of a cup of water.

* Per serving · 4 servings · Values may vary.

No additional tips available.