Corn Masa

Store masa harina (dried, powdered masa) in an airtight container in a cool, dry place for up to a year. If you have fresh masa dough, it should be refrigerated and used within 2-3 days, or frozen for longer storage.

When making masa dough from masa harina, use warm water to help it hydrate properly.

Knead the masa dough until it's smooth and pliable, but not sticky. It should hold together without crumbling.

For tamales, don't overfill the corn husks; leave enough room for the masa to expand during steaming.

Beans

Salsas

Chiles

Avocado

Cheese

Various meats and vegetables for fillings

Using too much or too little water when rehydrating masa harina can result in tortillas that are tough or fall apart.

Overworking masa dough can make your tortillas or tamales tough.

Not letting masa dough rest can make it difficult to handle and shape.