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Recipe By : El Torito Restaurant, California
Serving Size : 12 Preparation Time :0:30
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces corn kernels
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
My favorite, and well worth the effort. Masa harina comes in a bag like
flour and can be found with the flour in most supermarkets. It’s the flour
to use for corn tortillas. The recipe doubles easily and turns out well with
either of the two methods provided. — Ann Weeks, Corona Method two is the
moist scoop we usually get at the restaurant. — patH
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