masa harina
Nixtamalized corn flour
Masa harina is corn flour made from dried hominy—corn kernels that have been treated with lime water, a process called nixtamalization.
This treatment gives the flour its distinctive flavor and allows it to bind properly for making tortillas, tamales, pupusas, and other Latin American staples.
Unlike regular cornmeal, masa harina forms a pliable dough when mixed with water: She added warm water to the masa harina and kneaded it into masa.
- sopesThick corn masa bases
- tamalesFilled masa, steamed wrapped
- tortillasThin unleavened flatbreads
- corn tortillasThin maize flatbreads
- maizeCob-bearing cereal crop
corn dough · gorditas · hominy · Mexican cuisine · atole · pupusas · pozole · arepas · cal · cornmeal · tostadas · enchiladas · quesadillas · comal · patting · traditional recipes · street food · earthy
- millingmill, grist mill, mills, corn mill, grain mill
- grain flourswhole wheat flour, corn flour, buckwheat flour, spelt flour, sorghum flour
masa harinawheat flour
Milled grain for baking
all-purpose flour · rice flour · oat flour · rye flour · bread flour