Hello masa-heads,
Thank you all for signing up for our masa classes. They have been selling out very quickly, and I added several more classes in January. We have 2 last minute openings for tomorrow’s Saturday class in Oakland. Come make tortillas, sopes, tlacoyos, tetelas and gorditas: Sign Up Here. Private at home classes are also available to book here.
Pop-Up / Market Dates and Group Masa Classes
Saturday, January 22nd - Oakland, CLASS will be held at 272 14th Street Oakland 2:00-4:00 pm. Limited at 6 people, must be vaccinated & boosted, and masks are required. We will make tortillas, tetelas, tlacoyos, sopes, and gorditas. You will get to taste all of these masa forms and take 2lbs of masa home. Sign up HERE
Thursday, January 27th - Oakland, CLASS will be held at 272 14th Street Oakland 5:30-7:30 pm. Limited at 6 people, must be vaccinated & boosted, and masks are required. We will make tortillas, tetelas, tlacoyos, sopes, and gorditas. You will get to taste all of these masa forms and take 2 lbs of masa home. Sign up HERE
Friday, January 28th - SAN FRANCISCO, Preorder for pickups at Gemini Bottle Co. 2801 22nd St., 5:30-7:00 pm. Pre-Orders will go live on Friday 1/21 at 5:00pm to Wednesday 1/26 5:00pm.
Saturday, January 29th - Oakland, CLASS will be held at 272 14th Street Oakland 10:00am-12:00 pm. Limited at 6 people, must be vaccinated & boosted, and masks are required. We will make tortillas, tetelas, tlacoyos, sopes, and gorditas. You will get to taste all of these masa forms and take 2 lbs of masa home. Sign up HERE
More to come…
Being tired is okay. Lavender and Honey Atole is great.
I am tired this week. January has been long and exhausting. As I remember to take care of myself, I seek nourishment and comfort. So, I wanted to share a simple recipe to make with your masa, Lavender & Honey Atole.
Atole is a broad beverage category, that, from my understanding, all contains some form of maíz and a liquid. The simplest atoles are made from pinole and water. Whole maíz kernels are toasted and ground, and dissolved in water. Spices can be added, or water substituted with milk. Instead of pinole, masa can be used. Chocolate can be added to make Champurrado. Or any number of spices, herbs, sweeteners, fruits, and vegetables can be used to alter the flavor. One of my favorites is a mango atole, which is a future recipe I will share with you. But, today, I want to share a very simple, comforting Lavender and Honey atole. This recipe makes about 16 oz, 2 generous servings. Scale up as you like.
Ingredients
2 oz Bolita fresh masa (I recommend our white, yellow and red varietals)
12 oz Oat beverage (or your favorite milk/dairy alternative)
4 oz water
2 tbsp honey
1 tsp Lavender, dried buds
To Prepare
Bring milk up to a gentle simmer, add lavender and remove from heat. Let steep for 4-6 minutes. If you want a stronger lavender flavor, add more lavender, but don’t go overboard, your atole will taste how “fancy” shampoo smells. Strain the milk to remove lavender.
In a blender, blend masa and water until masa is dissolved. About 45 seconds.
Add strained milk, masa mixture and honey to a pot and gently simmer for 8-10 minutes while stirring constantly with a whisk.
Atole will thicken as it cooks, and begin to smell toasty. The toasty smell is a sign that the masa in the atole is cooked, and is ready to drink! If the atole is too thick for your liking, just add more liquid and stir.
Drink while hot. Atole develops a “skin” on the surface as it cools, but just give it a quick stir. Enjoy!
For more visual content, you can follow my Instagram @bolitamasa