There are some pantry items that I always have on hand, and Maseca is one of them.
In the past I’ve written about tortillas, tamales, and corn cakes, but did you know Maseca is also great as a thickener in soups and stews? Move over cornstarch, you may thicken a dish, but add no flavor. Maseca makes soups thick and rich, adding a lovely, subtle corn flavor and a little texture, too. The key is to add just a little at a time, whisking the soup constantly until it’s reached your desired consistency. The most convenient way to do it is to mix the Maseca with a little warm water (or milk, if making a creamy soup) first until it’s dissolved, and then add it to the pot. Usually 2-3 tablespoons will do, but I don’t really measure. If that doesn’t end up being enough, to make it easy, I keep some in a big shaker next to the stove so I can sprinkle in a little more!
Game Day Chili
The Super Bowl is coming up, and while I’m not a big fan of football, I do like to treat my husband, his dad, and whomever else happens to show up to some good food. A big pot of chili with all the “fixins” really hits the spot on a cold February evening. Plus, I can easily make it ahead of time so I don’t spend the afternoon cooking. I might just make an extra batch and freeze it for next month’s Oscar party!
As far as a recipe goes, well, anything goes! My chili changes every time, depending on what I happen to have on hand. It’s a great way to use up leftover meat and veggies, and I always add a little Maseca to thicken it up. My basic ingredients include:
- Meat: ground beef, ground turkey, chopped steak
- Onion, chopped
- Garlic, minced
- Bell peppers, seeded and chopped
- Tomatoes, diced
- Tomato sauce
- Spices: chili powder, cumin, oregano, cayenne (if you like it extra spicy)
- Kidney and/or pinto beans
- Salt and pepper to taste
- Maseca, for thickening
- For toppings: cilantro, shredded cheese, diced onions, sour cream, sliced jalapeños, tostada chips
- Heat oil over medium heat. Sauté onions and bell peppers until soft.
- Add garlic and meat, and cook until browned. Drain off excess grease.
- Add diced or canned tomatoes, a can of tomato sauce, and all the spices. Season with salt and pepper to taste.
- Now you add the beans, if you’d like, bring to a boil, and let simmer for a while.
- I add the Maseca mixture when the chili is almost ready, and bring it to a simmer for another 10-15 minutes.
- Put together a toppings bar so everyone can help themselves!
For more yummy game day recipe ideas, including things like nachos, taquitos, empanadas, and sopes, visit the My Chef section of the Maseca website. There’s also a great new club that you can sign up for – Club Mi Maseca. For even more recipes, follow the Maseca Amigas board on Pinterest and on Twitter at #clubmimaseca. Be sure to read our articles on mimaseca.com, too (in both English and Spanish!)
Here are some more yummy recipes using Maseca, from a few of my friends:
YOUR TURN: Do you have a good chili recipe you’d like to share? I might just make it and feature it in a future post. Do you use Maseca or anything else to thicken it up?