Think of it as a tortilla with benefits, the benefits being a lovely, chewy corn kernels throughout, plus a wonderful "corny" taste from the masa harina. I serve them as bread with lots of meals that involve barbecue, and they are little short of wonderful the morning after, topped with an over easy egg and some grated cheese, with a couple of strips of good bacon on the side. You can also use them as sandwich bread for ham or barbecue, if you're inclined. Or spread them with honey or jam…
This recipe is a combination of all-purpose flour and masa harina (corn flour) instead of straight masa harina. I love this cross between the two which results in a tortilla that tastes like a corn tortilla but acts like a flour tortilla (meaning it's softer, easier to roll without breaking, less dry).
Haitian Recipes: Akasan (Haitian Corn Meal Beverage) – L'union Suite
Akasan is and still one of my favorite Haitian dishes to have any time of the day and I only like it warm. The sad thing is as much as I like it, I’ve never attempted to make it because my mom would make it for me anytime I had a craving. Thanks to Haitian Chef […]