Different Ways to Use Fresh Masa

January 23, 2026

In this Recipe

Ingredients
Fresh MasaRegenerative Farm Box
Steps
  1. TORTILLAS
  2. Section off your fresh masa in 1-2 oz balls (depending on how large you want your tortilla.
  3. Heat a flattop if you have one or a large skillet. Use a bit of neutral oil to grease the area you would like to cook your masa.
  4. Then grabbing some plastic wrap, and cutting two pieces around 6x6 inches.
  5. If you have a tortilla press, place one ball of masa on one of the plastic wrap and place the other piece on top. Then pressing evenly down on the tortilla press.
  6. If you do not have a tortilla press, you can use a heavy pan or skillet to press down to flatten the masa. Make sure to have the masa sandwiched between the two pieces of plastic wrap before flattening the masa.
  7. Place the flattened masa on the greased area and cook it one to two minutes on each side, flipping it as it cooks on one side.
  8. Repeat the process for the desired amount of tortillas.
  9. SOPES
  10. Divide your masa into 1 oz balls (about golf ball sized).
  11. Press each ball into a thick disc about ¼–⅜ inch thick which is slightly thicker than a tortilla
  12. Heat a flattop if you have one or a large skillet. Use a bit of neutral oil to grease the area you would like to cook your masa.
  13. Cook the masa discs for about 60–90 seconds per side, just until a light golden crust forms to ensure the inside is still soft and pliable
  14. While the sope is still hot, pinch the edges upward using your fingers or thumb and forefinger. Work around the edge to create a raised rim (about 1/4 inch high). * If it cools too much and cracks, return it briefly to the comal to reheat.
  15. To finish cooking the formed sope, you can place it back on the flattop or skillet to crisp or shallow fry in neutral oil at 350˚ until crispy.
  16. TAMALES
  17. Spread 2–3 Tbsp masa on soaked corn husks (or banana leaves).
  18. Add your desired filling down in the center.
  19. Fold and wrap around the filling. Secured with a smaller piece of corn husk or twine.
  20. Steam upright for 60–90 minutes, depending on filling * Rest 10–15 minutes before serving as this helps them set.