The students love fresh-made masa harina tortillas and scarlet runner bean frijoles! Here are our recipes:

Masa Recipe

2 cups Maseca corn flour/ Masa Harina
(we use Bob’s Red Mill organic)
1 1/2 cups warm water
1/4 tsp salt

In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water.
Cover dough tightly with plastic wrap and allow to stand for 30 minutes.

Preheat a cast iron skillet or griddle to medium-high.
Divide dough into 13 equal-size balls.
Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate.
Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Masa harina is a special corn flour made up of just two things – ground up corn and lime.
Because the corn is treated and processed differently, corn meal or regular corn flour cannot be substituted for masa harina.

Farm Frijole Recipe

1 lb scarlet runner beans
1 tbs olive oil
1 c chopped onion
1/2 bell pepper, finely chopped
1 tbs finely chopped garlic
6 c water
1/2 tbs cumin
1/2 tbs chili powder or paprika
2 1⁄2 teaspoons salt

Soak beans for 4-6 hours or overnight; drain.
Heat oil in stock pot or dutch oven over medium-high heat.
Add onions and pepper and cook 4 minutes.
Add garlic and cook 1 minute.
Add drained beans, water, cumin and chili powder.
Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
Add salt and continue to cook 25 to 35 minutes more.