MASA HARINA 101

Masa harina, often labeled corn masa flour, is finely ground corn treated with lime. It’s what corn tortillas and tamales are made from. Here it thickens the soup and adds a subtle tortilla flavor that keeps this from tasting like white chicken chili. Look for it near the flour or in the Mexican foods aisle. If you can’t find it, whisk 3 tablespoons all-purpose flour into 1/2 cup cool broth and simmer for 5 to 8 minutes before adding the dairy. It will still thicken nicely, but you’ll lose a little of that corn flavor.

CORNMEAL STAYS IN THE BISCUITS

We don’t recommend swapping masa harina for the cornmeal. Cornmeal gives these biscuits their slightly coarse, crumbly texture, while masa is much finer, absorbs liquid differently, and tastes more like a tortilla. Regular yellow cornmeal is what you want here.

SHRED YOUR OWN CHEDDAR

Pre-shredded cheese is coated in anti-caking agents that keep it from melting smoothly, which can leave the soup grainy. A block of sharp cheddar and a box grater make a noticeable difference.

MAKE YOUR OWN PICO

Store-bought pico keeps the night easy, but homemade takes about five minutes. Combine diced tomatoes, finely diced red onion, chopped cilantro, a squeeze of lime, and a pinch of salt. Let it sit a few minutes so the flavors come together.

FREEZE THE BISCUITS

Leftover biscuits freeze beautifully. Let them cool completely, wrap each one individually, and store in a zip-top bag for up to 3 months. To reheat, bake straight from frozen at 350°F for 10 to 12 minutes, until warmed through and the cheddar on top crisps back up. Keep a few on hand for your next soup night.

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