What is masa harina?
It is a corn-based flour that is created from the nixtamalization of corn into hominy, dried, and ground. This process dates back 3000 years and originated in Mayan and Aztec cultures as a natural preservation technique, creating an alkaline solution from hardwood ashes that was used to soak and cook the corn.
This versatile flour is used for many recipes, such as tortillas, tamales, pupusas, and a wide variety of baked goods!
Masa Harina vs. Corn Meal and Corn Flour
They are all made from corn, but the primary difference is that masa harina goes through the nixtamalization process, resulting in its unique flavor associated with corn tortillas and tamales. Corn meal and corn flour are milled from dried corn, with the primary difference being corn meal being more coarse and corn flour being finely ground.
Masa Harina vs. Flour (Wheat)
The primary benefit between masa harina and wheat flour is that masa harina is a gluten-free ingredient. This can result in a more dense baked product when used in recipes but provides more flavor. When masa harina is used as a breading or batter, it can result in a crispier crust.
Nutrition
Masa harina is a great source of carbohydrates. Higher in fiber than refined white flour, masa harina’s processing results in higher resistant starches acting as a prebiotic. It is also a good source of B-vitamins, niacin, thiamin, and folate, supporting energy metabolism, nervous system function, and red blood cell production.
Recipe
Try it for yourself! This easy recipe is fully customizable for a wide variety of fillings, ranging from sweet to savory. They are also great for meal prep, making them a quick and easy snack that can be made days in advance and reheated when needed.
