Vegan Masa

Name: Vegan Masa
Ingredients: 1 cup margarine or vegetable shortening, chilled, or olive oil; 2 1/2 pounds stone ground fresh masa (unprepared); 2 cups vegetable stock; 1 1/2 teaspoons salt; 2 to 4 tablespoons dried mushroom powder, store-bought or homemade (see Notes)

5 ingredients

9 steps

Ingredients

1 cup margarine or vegetable shortening, chilled, or olive oil
2 1/2 pounds stone ground fresh masa (unprepared)
2 cups vegetable stock
1 1/2 teaspoons salt
2 to 4 tablespoons dried mushroom powder, store-bought or homemade (see Notes)

Directions

1

If you use the margarine or shortening, place it in a mixing bowl and whip for 2 to 3 minutes, until light and fluffy.
2

Add the masa and beat for 1 minute more, then add the stock, a little at a time, then add the salt and mushroom powder to taste.
3

Continue beating for 2 to 4 minutes, or until a pinch of masa floats to the top of a cup of water.
4

If using the olive oil, pour it into shallow casserole dish, cover, and place in the freezer for at least 24 hours.
5

Remove right before using.
6

It should be frozen to the hard stage.
7

The temperature and the dense, solidified consistency help the masa remain light and fluffy during cooking.
8

Combine the frozen oil and the masa in a mixing bowl and beat together for 1 to 2 minutes.
9

Add the stock a little at a time, then add the salt and mushroom powder and beat until light and fluffy, 4 to 5 minutes, or until a pinch of dough floats to the top of a cup of water.