Equipment
* optional
Ingredients
Masa Base
- 350 g popcorn kernels
- 1900 ml water
- 6 g salt
- 30 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 52 kcal
- Protein
- 1 g
- Carbohydrates
- 10 g
- Fat
- 1 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 101 mg
- Potassium
- 48 mg
- Calcium
- 2 mg
- Iron
- 0.2 mg
- Magnesium
- 1 mg
- Phosphorus
- 36 mg
- Zinc
- 2.2 mg
- Water
- 80 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place 350g popcorn kernels and 1900ml water into a pressure cooker and cook at high pressure for 45 minutes. Alternatively, soak kernels in water overnight, then simmer in a saucepan for 2 hours until the kernels begin to split.
Drain the cooked kernels thoroughly to remove all excess cooking liquid.
Transfer the hot kernels to a food processor and add 6g salt and 30ml water.
Process the mixture for 2 minutes, scraping the sides occasionally, until a coarse dough forms.
Turn the dough onto a wooden cutting board and knead by pressing firmly with the heel of your hand.
Cover the dough with a damp kitchen towel and let it rest for 15 minutes at room temperature.
Chef's Notes
- A wooden cutting board is preferred for kneading as it absorbs excess moisture and provides the right friction for the corn oils to emulsify.
Storage
Refrigerator: 3 days — Store in an airtight container; bring to room temperature before shaping.
Freezer: 1 month — Wrap tightly to prevent desiccation.
Reheating: Not applicable; use as a base for further cooking.
Troubleshooting
Masa cracks significantly when flattened
Cause: Insufficient hydration or kernels were undercooked
Fix: Knead in additional water, 15ml at a time, until the dough is pliable
Prevention: Ensure kernels are split and soft before processing
Cultural Context
Empanadas are a beloved staple across South America, with regional variations in dough and fillings. This popcorn masa offers a unique, earthy twist, drawing on the historical importance of corn as a foundational grain in Andean and Mesoamerican cuisines, infusing traditional dishes with a new, toasted corn essence.
