In Mexican cooking, masa is a staple of many dishes. The dough envelops tamale fillings, forms corn tortillas and is even included in some drink recipes. The name is similar to that of the flour used to make it, which leads to a lot of confusion in grocery stores and kitchens. Understanding the difference between this versatile dough and its flour ingredient helps you better understand how to make the best use of both in your kitchen.

Why Is There Confusion About Masa and Masa Harina?

For those with minimal exposure to Mexican cooking, these terms may be easily mistaken and sometimes even seem interchangeable. However, understanding the fundamentals of both helps you see that each is unique in its own right and has a role to play in Mexican cooking.

What Is Masa Harina?

Masa harina is flour made from dried field corn. Before drying and grinding, makers soak and cook the corn in limewater. Limewater, a solution of water and calcium hydroxide, alkalizes the corn kernels for the trademark sour hint to the final flour product. After soaking, the kernels dry out completely before the grinding process. Once ground, the final texture is similar to that of flour.

Despite many common misconceptions, this flour is not that similar to cornmeal, nor is it interchangeable. The limewater treatment alters the flavor and texture enough that the resulting product differs significantly.

What Is Masa?

Masa refers to a specific dough made from this corn flour. The dough is a staple of dishes such as homemade tamales, pupusas and gorditas. Corn flour provides the base for the dough, adding water, salt and shortening or lard to achieve a dough-like consistency.

Pressing the dough thin and flat and then cooking it on a griddle makes corn tortillas, while a looser dough spread out, filled and rolled forms tamales. Consider your recipe and the ideal consistency of the dough as you mix it.

What Are the Different Types of Masa Harina?

When you look for corn flour in the store, you may find a variety of options. These stem from the variety of corn that the flour comes from. Blue corn creates blue masa harina, while white and yellow corn creates white or yellow flour, respectively. Some areas also carry red corn flour.

In most cases, you can interchange the varieties as you wish. There are subtle flavor differences that could affect the final product, so experiment with your options to get the specific flavor you have in mind.

How Should You Store Masa Harina?

The best way to store your flour is in an airtight container. Kept in a cool place away from direct sunlight, it should keep for several months that way. For longer storage, pack it into an airtight container and store it in the freezer, where it keeps for much longer. Avoid storing it in the bag on a kitchen shelf, because humidity, moisture and pests can contaminate the flour and render it unusable.

How Should You Store Masa?

In most cases, masa is best to make just before you plan to use it. Cover it with plastic wrap and allow for about half an hour or so of thorough rehydration for the dough after you make it. Avoid letting it sit for much longer than that for the best quality.

If you need to make it in advance, store it in the refrigerator in a tightly sealed container, protecting it from drying out while it rests. Use it the same day for the best condition.

What Can You Make With Masa?

In addition to tamales and corn tortillas, masa has many versatile uses.

Empanadas

Empanadas offer a versatile and satisfying dish for any gathering. Fried pockets of masa dough filled with seasoned meats, seafood, beans or cheese draw the crowds to your table. Dessert empanadas with fruit fillings round out any meal satisfyingly.

Pupusas

Pupusas are masa cakes filled with the stuffing of your choice and cooked to a golden brown in a non-stick skillet. Thinner than empanadas, pupusas fold easily for dipping in your favorite sauce or salsa.

Atole

When you think of corn flour, you might not think about warm drinks. Atole might change your mind. This warm, comforting drink starts with masa made with just masa harina and water. Add milk, Mexican brown sugar and cinnamon. Heat the mixture, stirring frequently, until everything is hot and well combined. Add vanilla when serving so that you avoid cooking out the aroma. The texture of atole ranges from pudding-like to a thin drink. Make it how you prefer by adjusting the amount of milk you add.

Breads and Masa Cakes

Cornbreads, skillet cakes and shortcakes made from masa gained popularity in many regions of the country. Mexican restaurants offer a variety of sides, breads and similar dishes with masa, including varieties made with different types of corn flour.

How Can You Use Masa Harina?

In addition to making masa, there are other ways to use this unique corn flour. Masa harina works excellent in the breading for fried fish, chicken or veggies. Add it to hush puppy batter to bring a unique texture and flavor to those classic cornmeal fritters.

Masa harina is also suitable for many applications where you use regular flour, provided you consider the texture difference and the sharper flavor. You will find that dishes have a crunchier texture due to the natural properties of the corn. Account for that and the limewater in the flavor profiles and you can use masa harina in many ways.

Putting Your Masa Knowledge To Use

When you want to embrace more classic Mexican cuisine and understand the elements that make up these traditional dishes, masa is a great place to start. Discerning the differences and uses of this classic dough and its flour foundation will help you put both to the best possible use in your kitchen. To experience quality eats made with a flavorful and irresistible masa harina dough, check out the tamales at XLNT Foods today.