Flavors of Mexico: Masa

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

Make this the year you deepen your love and understanding of masa. Masa corn flour is a pivotal ingredient in Mexican culture and cuisine. We will use it two ways: for tortillas and for a savory tamale pie. We eat with our eyes and you will love the beauty of tie-dyed tortillas. Then, you will learn how to make chicken tinga that we will bake inside a tamale pie crust (the tinga also is amazing in sopes, tacos, and so much more) for a hearty main dish.

Bring your questions and get ready to play with masa dough!

MENU

Tie-Dyed Tortillas

Chicken Tinga Tamale Pie

Equipment and Ingredient List for this class can be found here; please review before buying a ticket.

This menu does not contain any of the major 8 allergens. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Annelies Zijderveld believes cooking should be fun and flavorful, (and still can’t quite get over the amazing abundance of fresh produce and ingredients available to us in the Bay area). With a master’s in intercultural studies and a Mexican-Bolivian-Dutch heritage, she’s keen on finding the points of intersection around the table. Her food writing has recently appeared in Edible East Bay, The Kitchn, and San Francisco Classical Voice. Her online cooking journal, EatMoreMeatless.net explores creative and doable ways for all trying to eat more vegetables. Find her online at Instagram @anneliesz.

_{Photo by Annelies Zijderveld}