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Grains, rice & flours · Corn products

Masa harina

Flour of dried nixtamalized corn dough; mix with water to make tortillas, tamales and pupusas.

Also called: masa, corn masa flour, harina de maíz, maseca

A kind of cornmeal

7 recipes with it

What it is

Masa harina is made from corn that has been cooked and soaked in an alkaline lime solution (nixtamalization), hulled, ground into dough and dried to a powder. Nixtamalization changes the corn so it forms a cohesive, pliable dough and gives the distinctive tortilla flavour. Plain cornmeal cannot do this, and masarepa (for arepas) is precooked but not nixtamalized.

How it’s used

  • Corn tortillas and tostadas
  • Tamales
  • Pupusas, sopes and gorditas
  • Thickening chili and stews

Characteristics

Taste
Earthy, slightly mineral, tortilla-like.
When cooked
Mix with warm water to a soft, playdough-like dough that does not crack at the edges when pressed.
Sold as
ground
Cooking uses
Commonly cooked, Used for thickening

Storage

Pantry-stable. Airtight in a cool, dry place; mixed dough dries quickly, so keep it covered.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Naturally gluten-free.

Nutrition per 100 g

Energy
363 kcal
Protein
8.46 g
Carbohydrate
76.59 g
Fat
3.69 g
Fibre
6.4 g
Sugars
1.61 g

USDA FoodData Central: Corn flour, masa, enriched, white.

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Recipes with masa harina

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