Grocery · 28 oz
Fine Corn Flour
What it is
This is a finely ground corn flour, also known as masa harina. It is made from dried corn that has been nixtamalized, a process that involves soaking and cooking corn in an alkaline solution. The fine texture contributes to a smooth consistency in finished dishes.
How people cook with it
This versatile flour is a staple in many cuisines, particularly for creating doughs and batters.
- Thickening sauces
- Making tortillas
- Creating tamales
- Baking cornbread
To prepare this corn flour, it is typically mixed with water to form a dough. The ratio of flour to water can vary depending on the desired outcome. For tortillas, a firm but pliable dough is formed. For tamales, the dough is made softer and lighter. It can also be used as a binder or thickener in soups and stews, whisked into liquid to achieve a smooth consistency without lumps. When baking, it can be combined with other flours to add a distinct corn flavor and texture.
How it differs from similar foods
Unlike regular cornmeal, which is coarser and made from dried, ground corn without nixtamalization, this fine corn flour has a smoother texture and a more developed corn flavor due to the alkaline treatment. This process also changes its cooking properties, making it ideal for specific traditional dishes.
Who it is for
Home cooks and bakers looking to create authentic Mexican and Central American dishes will find this flour essential.
How to keep the rest
To maintain its freshness, store the remaining flour in its original packaging or an airtight container. Keep it in a cool, dry place away from direct sunlight and moisture. Properly stored, it will retain its quality for an extended period.