Bob's Red Mill · 680 g
Bob's Red Mill Masa Harina
What it is
Masa harina is a special type of corn flour made from dried hominy, which is corn that has been treated with an alkali process called nixtamalization. This process makes the corn easier to grind and also changes its flavor and texture. The flour has a fine, powdery consistency and a distinct, slightly earthy corn aroma. It is a staple ingredient in many traditional Mexican dishes, providing a unique foundation for authentic flavors.
How people cook with it
This versatile flour is essential for creating a variety of classic corn-based foods. Its unique properties make it ideal for dishes where a distinct corn flavor and texture are desired.
- Corn tortillas
- Tamales
- Arepas
- Cornbread
To use masa harina, it is typically mixed with water to form a dough. The ratio of masa harina to water can vary depending on the desired consistency for the specific dish. For tortillas, a pliable dough is formed, then pressed and cooked on a griddle. For tamales, the dough is spread onto corn husks and filled before steaming. The nixtamalization process contributes to the dough's ability to hold together and cook properly, giving the final product its characteristic texture and taste.
How it differs from similar foods
Unlike regular cornmeal or corn flour, masa harina has undergone nixtamalization. This alkali treatment breaks down some of the corn's cell walls, making it more digestible and altering its flavor profile. It also results in a dough that is more cohesive and less crumbly than dough made from untreated corn flour.
Who it is for
Home cooks looking to prepare authentic Mexican cuisine will find this flour indispensable.
How to keep the rest
To maintain its freshness, store masa harina in a cool, dry place in an airtight container. Once opened, it is best to use it within a few months to ensure optimal flavor and texture. Avoid exposure to moisture, which can cause clumping and spoilage.