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Masa harina is an essential ingredient in Mexican and Latin American cuisine, used to make some of the most delicious and beloved dishes like tortillas and tamales. But what is masa harina exactly? Let’s take a closer look at this unique flour and its many uses!
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What is Masa Harina?
Masa harina is a type of corn flour that is used to make tortillas, tamales, gorditas, pupusas, empanadas, and other traditional Mexican and Central American dishes.
It’s made from hominy, corn treated with an alkaline solution that includes lime to remove the hull and germ. That process is called nixtamalization. The hominy is then ground into a fine powder to make masa harina.
Unlike regular corn flour, masa harina has a unique flavor and texture and is essential for creating authentic Mexican dishes.
It’s widely available in many grocery stores and is often found in the international food section or the Latin American food aisle.
Types of Masa Harina
Masa harina can be found in many varieties based on the type of corn that’s used:
- White
- Yellow
- Blue
- Red
White is the most common type and is easy to find in most grocery stores, while red is the hardest to find. White and yellow varieties are also slightly sweeter.
Where to Buy Masa Harina
Masa harina can be found in many grocery stores today, either in the baking aisle near other types of flour or in the international food section or the Latin American food aisle.
Specialty Hispanic markets and grocery stores are guaranteed to carry masa harina.
If you can’t find any local to you, here’s where you can buy some of my favorite brands and types:
What is Masa Marina Used For?
- Corn tortillas. The most popular use for masa harina is to make it into tortillas simply by mixing it with water and salt.
- Gorditas. These are similar to corn tortillas but thicker and are stuffed with various combinations of meat, veggies, beans, and more!
- Sopes. This Mexican staple is similar to corn tortillas well. They’re thicker and topped with beef, chicken, beans, cheese, and salsa.
- Tamales. Made from masa harina is mixed with oil or lard and spices to form a dough, which is then wrapped around a filling (such as meat, cheese, or vegetables) and steamed in corn husks or banana leaves.
- Soups. It can also be used to thicken soups and stews!
Is Cornmeal and Masa Harina the Same Thing?
No, cornmeal and masa harina are not the same things and are not interchangeable in recipes.
Cornmeal is simply ground corn kernels, while masa harina is made from ground corn that has been treated with lime to help further break down the corn. That process, called nixtamalization, gives masa harina its unique flavor and texture and allows it quickly and easily rehydrate into a dough.
Storage
Masa harina can be stored in an airtight container in a cool and dry place for up to 6 months once opened.
For an even longer shelf life, masa harina can be stored in an airtight container in the refrigerator for up to 1 year.
Why don’t you have a cook book???
Hi Douglas! We’re definitely working on that! Be on the look out for it later this year!
What brand do you recommend to make corn tortillas? I have tried the MASACA brand and found it had a very harsh metal flavor.
Hi Karen! Quaker has masa harina that you may want to try!
Can I use instant Maseca(the white package/gluten free) for this recipe?…First time Tamale attempter!!! Thought it would be fun for my family since we are staying home this season. thanks.
Hi Yvonne! Yes, you can!