Sweet Pan-Seared Masa Cakes with Honey

Pan-seared masa cakes brown in lard until crisp-edged, fragrant with piloncillo, cinnamon, and anise under a final honey glaze. They call back to Ash Water Softens the Grain, where Valley of Mexico households coaxed tribute maize soft with ash water before the metate.

Serves 4

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Ingredients

• 1 1/2 cups masa harina
• 1 cup warm water
• 4 oz piloncillo
• 1/2 tsp ground cinnamon
• 1/2 tsp anise seeds
• 3 tbsp lard
• 1/4 cup honey
• 1/4 tsp salt

Instructions

1. 1Dissolve chopped piloncillo in warm water with cinnamon, anise seeds and salt.
2. 2Mix masa harina with sweetened water until a soft dough forms; let rest 10 minutes.
3. 3Divide dough into 8 portions and shape into 1/2-inch thick cakes.
4. 4Heat lard in a large skillet over medium heat; cook cakes 4 minutes per side until golden and crisp.
5. 5Drizzle warm cakes with honey before serving.