Note: To create masa batter that sets and fries appropriately, it’s important to follow the duration instructions. The batter should weigh 34 oz. when complete. If it weighs more, continue to cook down the dough until this is achieved.
1. Add 17½ oz. of water, the butter, chicken base, olive oil, salt and diced fire-roasted jalapeños and reserve in a heavy sauce pot.
2. Add the corn flour to a stainless steel mixing bowl.
3. Whisk the other 17½ oz. of water into the corn flour until smooth and reserve.
4. Using a pastry brush, coat a quarter-sized sheet tray with ¼ oz. of olive oil and set aside.
1. Bring the sauce pot with the butter mixture to a boil, whisking to ensure the butter and chicken base is dissolved. Once the water comes to a boil, vigorously whisk in the corn flour batter until fully incorporated and smooth. Continue whisking the batter until it has thickened.
2. Turn the heat to low and continue stirring the mixture with a wooden spoon for 30 minutes ensuring the bottom doesn’t scorch.
3. Remove the batter from the heat.
4. Pour the batter onto the greased sheet tray and use a dough scraper to push the batter evenly and smoothly.
5. Cover the masa with a piece of parchment paper followed by film wrap.
6. Place an additional quarter-sized sheet tray on top of the film wrap and weigh down with 3 bricks.
7. Allow the masa to firm up under refrigeration overnight prior to cutting into desired shapes for recipes. Pan-frying or searing the masa batter will retain more of the corn flavor, but the deep-frying results in a superior texture.
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