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If you’ve ever wondered “What is Masa Harina?” you’ve come to the right place! Today I’ll walk you through all the secrets of this special Mexican flour, from the intricate production process to its distinct flavor profile. We’ll also talk about how it differs from cornmeal and cornmeal and how it can be used to bring authentic Latin flavors into your cooking. So, go get your Maseca bag and I’ll see you at Kitchen – we have a lot to cover!
What is Masa Harina?
Masa Harina, which means “dough flour” in Spanish, is a cornerstone of many traditional Latin American dishes, from corn tortillas to tamales, atole to champurrado, and so much more. It’s an essential pantry item in any well-stocked Mexican kitchen and definitely deserves a place on your shelves. But what the hell is it?
Masa Harina flour is made from dried corn kernels that have undergone a process known as nixtamalization. This method involves soaking and cooking corn in an alkaline solution such as lime water, which softens the kernels and increases their nutritional value by releasing niacin.
This unique process creates what is known as nixtamal or “hominy,” as we call processed whole grains. It’s what gives corn its distinctively sweet taste and pliable texture. After soaking, the nixtamal it is rinsed and ground into a fresh corn slurry known as masa. The masa dough is then dried and ground into a powder to create masa harina.
It’s a rather time-consuming process, but the result is a cheap, shelf-stable masa corn flour that, when mixed with water and fat, forms a smooth dough ideal for making tortillas, tamales, gorditas, and dozens of other delicious Mexican dishes. Keep reading below for lots of recipe inspiration!
Time of day versus time
So, there is a lot of confusing terminology that is all interconnected but has some important differences. Here it is: after processing the file nixtamal in a dough, we call it “unprepared masa”. It is a fresh corn dough that is soft and pliable but still requires the addition of fat and flavorings before using it to make tamales or tortillas.
Once you add fat (usually lard) and flavoring (which can be as simple as salt or as flavorful as red chile sauce or piloncillo syrup), you’ll have the tamal dough known as “prepared masa.” The confusing part is that both of these doughs at various stages of usability are often abbreviated to simply “masa.”
Masa harina, on the other hand, is a dried, powdered form of unprepared masa. In other words, this is ground meat that has been dried and processed to produce flour. There are no other ingredients in masa harina other than nixtamalized corn, making it the perfect substitute for plain masa. Does this make sense?
Masa Harina vs. Cornmeal and Cornmeal
I’m often asked what the difference is between masa harina vs cornmeal or cornmeal. The main difference is the nixtamalization process we talked about above.
First let’s talk about our non-nixtamalized corn products. Cornmeal and cornmeal are simply made from ordinary dried and ground corn kernels. Corn flour has a little more consistency and is used to make parmesan or polenta. Cornmeal is ground more finely and has a similar consistency to all-purpose flour and is generally used for baking.
Masa Harina is a little coarser in texture than cornmeal, but finer than cornmeal. It also tastes more like corn, thanks to nixtamalization. It is also the only corn product of the 3 that can be used to prepare both unprepared and prepared time.
Where to buy Masa Harina
Nowadays, masa harina is quite easy to find in any standard grocery store. Some stores have it in the baked goods aisle, while others have it in the Latin American section of the international aisle. If your supermarket doesn’t sell it, you can find it easily on line or Mexican supermarkets.
If local options aren’t available to you and you need to buy online, here are some of my favorite brands:
Flour substitutes for dough
By far the best substitute for masa harina is fresh, unprepared masa dough, which is readily available in the refrigerated section of Mexican grocery stores. This masa is just a hydrated version of masa harina.
How to store Masa Harina
As with most flour varieties, you should store masa harina in a cool, dark place (like your pantry or cabinet, away from heat sources). I generally recommend keeping it on a hard side airtight container. This will also help extend the shelf life while maintaining freshness – both air and humidity will degrade the flavor over time.
If you live in a particularly hot and humid environment, I recommend storing it in the refrigerator or freezer to avoid mold and spoilage. If you don’t have space in your refrigerator, place a few silica packets in the airtight container to wick away moisture. Once opened, I recommend using the bag within about 6 months to a year to get the best quality.
Recipes with flour pasta
Frequent questions
No! Harina de maiz is simply the Spanish way of saying corn flour. For more information on how they are different, go back to the Masa Harina vs. Corn Flour vs. Corn Flour section.
Indeed it can. The most common culprits of spoilage are mold or pest infestation, although it can also go rancid. Use your senses to determine if your masa harina is still good: it should smell slightly bland. If it smells musty, sour, or otherwise “off,” it should be thrown away.
You can also pass it between your fingers – there should be no lumps or dark spots. These may indicate molding. This is a great way to check for pests, although if you’ve stored it in an airtight container you shouldn’t have any problems.
Finally, if you’re unsure, give it a little taste. It shouldn’t have too much flavor, just a little bland. If it tastes bad, it’s time to get another one.
Masa harina can be substituted for corn flour in many applications, but you should note that it will have a more pronounced corn flavor and slightly grainier texture if you do this. Replacing it with cornmeal is a little more complicated due to the structural differences. If a smoother texture won’t be detrimental to your overall recipe, it should work in a pinch.
That said, the substitutions don’t go in the opposite direction, meaning that cornmeal or cornmeal should not be used in a recipe that calls for masa harina.
Mask it is probably the most popular brand and is easily available nationwide. I also love Bob’s Red Mill, King ArthurAND Let’s go, but any white or yellow masa harina will work. You can also use blue or red masa harina if you’re looking for extra pizzaz on your plate!
Yes! Since it’s made with corn, which is naturally gluten-free, you should be good to go. I would recommend double checking your bag to make sure whatever brand you choose doesn’t process masa on the same equipment as wheat products, but I believe most brands don’t. Also, be sure to take precautions to avoid any cross-contamination (for example, don’t use a dry measuring cup in AP flour and then dip it in masa harina).
Absolutely! You can use yellow cornmeal or yellow masa harina to make my Cheesy Skillet Cornbread.
