Corn Tortillas From Masa Harina Recipe (2024)

FAQs

What kind of masa harina do you use for corn tortillas? ›

Masa harina is the dried flour-like product that allows you to make tortillas ready masa by simply adding water. The most popular brand of masa harina is, by far, Maseca. The Maseca brand is so ubiquitous that many people simply refer to all masa harina as Maseca (much like band-aid, Xerox, or Kleenex).

1 lb of Heirloom Corn Masa Harina yields approximately 2.4 lb of masa (38 tortillas per pound, or 84 tortillas in each 2.2 lb bag of Masienda Heirloom Corn Masa Harina).

Take a tip from Mexican restaurants and steam your tortillas to warm them. They retain their flavor and texture, without getting too soft or too crisp. Steam-warming tortillas is a great way to heat them up before using without adding any extra fat, requiring a gas stove, or getting them too crisp.

The Difference Between Masa and Masa Harina

Masa and masa harina are foundational components of traditional Mexican and Latin American food. Masa refers to the prepared dough made from masa harina, a flour made from nixtamalized corn. The word “masa” translates to “dough” in Spanish and “harina” means “flour”.

Make sure not to over cook the tortillas as they will get hard and tough as they cool down. If you don't wrap them as they come off the stove they will not stay soft instead they will dry out. If your dough is sticking to the plastic wrap/baking paper your dough it to wet and it needs more flour.

Using cold water will make your tortillas crack. This is because it doesn't hydrate the masa harina like hot water does. Go easy on the water. You don't always need to add the full amount of water, so add it in little by little until the dough reaches the perfect consistency.

How do you tell if masa is bad? Knowing if masa has gone bad is all about paying attention to changes in its natural characteristics. If the dough has a sour smell, a discoloration, or is molding, it's time to toss it. Dry masa might become infested with small bugs or weevils, especially if stored improperly.

You need ample moisture that can react with the heat in order for it to ultimately convert to steam and puff. If your masa has too little moisture, the tortilla in development will dry out before it can ever puff. A proper mixing/kneading process is critical to ensuring well-distributed and even moisture.

STORING: Smooth-ground masa makes the best tortillas when freshly ground, kept at room temperature, well covered, and used within 12 hours. Though the tortillas will be a little heavier, the masa may be refrigerated, well covered, for a day or two. For all other uses, it may be refrigerated for 3 days.

You could set up a steamer, but much faster is to simply dip the tortilla in water and toss it straight on a hot surface. As the surface moisture evaporates, it steams the tortilla until it's soft all the way through. Meanwhile, the hot contact with the pan gives it some nice toasty browned spots.

Is goya masarepa the same as masa harina? ›

Masarepa is the flour of choice for making arepas. Masa harina, on the other hand, is made from corn treated with lye in a process called nixtamalization in order to remove the germ and outer lining before it is ground.

Most agree that Maseca is the brand that has the best taste and texture. Maseca also make a coarser masa harina for tamales. STORING: A cool, dry place, preferably in a sealed container, for 3 months; in the freezer for up to a year.

Most agree that Maseca is the brand that has the best taste and texture. Maseca also make a coarser masa harina for tamales. STORING: A cool, dry place, preferably in a sealed container, for 3 months; in the freezer for up to a year.

Other Masa Harina Applications

Masa harina can be used to make masa for tortillas, tamales, pupusas and more - just add water!

To get that distinctive flavor, try grinding stale or dry corn tortillas in a food processor until you get a fine powder. If the masa harina is used as a thickener (such as in chili), regular flour or cornmeal will give you the right texture, though the flavor won't be quite the same.

Masa Harina is incredibly versatile in Mexican cuisine: Tortillas: Easy to prepare and perfect for tacos, burritos, or as a side. Tamales: A holiday favourite, steamed in corn husks. Gorditas and Sopes: Thicker than tortillas, great for toppings.