Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Masa harina

  2. 1/2 cup 31g / 1.1oz Flour

  3. 1/2 cup 31g / 1.1oz Cornmeal

  4. 1/2 teaspoon 2 1/2ml Baking powder

  5. 1/2 teaspoon 2 1/2ml Southwest Spice - seeNote

  6. 1 teaspoon 5ml Jalapeno - stemmed, seeded, (small) and minced

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  9. 2 1/2 tablespoons 37ml Butter

  10. 1 cup 237ml Warm water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Southwest Spice - Emeril's Southwest Seasoning" recipe which is included in this collection. In a mixing bowl, combine the masa harina, flour, cornmeal, baking powder, Southwest Seasoning, jalapeno, salt and pepper together and mix thoroughly. Cut the butter in the flour mixture until it resembles coarse meal. Add the water, a little at a time, working the mixture until all the water is incorporated. Form the dough into a log about 12 inches long by 3 inches across and refrigerate for 20 minutes. Remove the dough from the refrigerator, divide the log into 4 equal sections about 3 inches long, and carefully roll each out between sheets of plastic wrap to an 8-inch circle, about 1/4-inch thick. This recipe yields 4 rounds of dough.


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