Ariana Diaz
Texas, United States
Universal Kitchen: Group 2
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Recipe: Blue Masa Tortillas
Topic: Biodiversity preservation and cultural reclamation
The Story Behind the Dish
Come join me in making tortillas (hecho de mano) from my nixtamalized blue masa harina. You are more than welcome to bring your own fillings to make tacos after the class or, save them for later and put them in migas, chilaquiles & more! I will be sharing knowledge on the historical importance of corn and the impacts of agricultural monocropping on biodiversity. We will hold space for discussion before and after the instruction to talk about the impacts of reduced biodiversity on culture and diets in low-income, urban communities in the United States and around the world.
What you’ll need!
Blue masa, regular masa (any corn flour) from a local latinx market
Water
Rolling pin
Coconut oil or lard
Cast iron or comal
Baking powder
Salt
Parchment Paper
Oven
I encourage people to use a locally sourced masa harina if possible, but you can also use the Maseca brand for a more economical option. Since this class is about our varied access to different corn species, you may have trouble finding a diverse range of options. Use this as an important observation to bring to our discussion! There are many varieties of corn you can use for this recipe, so explore if possible! :-)
About Ariana Diaz
Hello! I’m Ari. I am a food writer and recipe developer based in Austin, TX. Food is my language and an important tool for change. I advocate for sustainability, food justice, and mental health by curating ingredients and telling their important stories. Currently, I am writing a cookbook inspired by the 17 UN Sustainable Development Goals alongside cooks working in social impact around the world. In my freelance work, I host events where I educate my local community through meals and use creative communication tools to reach underrepresented audiences in food media.