What is Masa Harina?

Masa harina translates to "dough flour" and is used as a staple ingredient in many Latin American dishes. This specialty flour is the dried form of fresh masa dough, which is made from ground field corn treated through a process called nixtamalization. Making fresh masa dough is a labor of love that requires many steps, which is why masa harina can be very helpful. Masa harina cuts down on preparation time and can be used in place of fresh masa to make traditional Hispanic foods like corn tortillas, tamales, and empanadas. Keep reading to learn about masa harina and how to make fresh masa dough.

If you want to skip ahead to the recipes, click below:

What is Masa?

Masa is a fresh dough made from ground field corn, or maize. To make masa harina flour, you first start with masa dough. The freshly made dough is dried and ground into instant flour, which can be reconstituted back into dough by adding water. Unlike many types of flours that are made directly from dried grains, masa harina corn flour is made from prepared dough. The masa dough is made first, then dried and ground into masa harina flour, and finally turned back into dough to be used in recipes.

Fresh Masa vs Instant Masa

“Harina

Fresh masa is dough made from freshly ground corn, and instant masa dough is made by adding water to masa harina flour. Not many people have time to go through all the steps required to make fresh masa dough, so purchasing masa harina flour saves time and allows anyone to make fresh corn tortillas.

If you own a restaurant, it's convenient to keep shelf-stable masa harina on hand for your recipes. But if your claim to fame is traditional corn tortillas, try using fresh masa dough for the most authentic Mexican-inspired dishes. It’s a long process but yields delicious results. Before making your masa dough, you’ll need to understand the process of nixtamalization.

What is Nixtamalization?

Nixtamalization (nix-tuh-mal-uh-zay-shun) is an ancient process used to treat field corn kernels with lime water to give them a distinctive flavor and make them easier to digest. This method is the key to making masa dough, masa harina flour, and another corn product called hominy. Corn kernels that are treated through nixtamalization are called nixtamal (nix-tuh-mal).

Cornmeal vs Masa

Cornmeal and corn flour are made from ground corn, and masa harina is made from nixtamalized ground corn. The process of nixtamalization gives masa harina a savory flavor that you won't find with cornmeal. You can use cornmeal to make cornbread or pancakes, but stick with masa harina to make tortillas and tamales, otherwise they won't have the signature toasted corn flavor you expect.

How to Make Nixtamal

To make nixtamal, you first begin with a batch of dried field corn kernels. Field corn is different from the sweet corn you commonly find in grocery stores. The kernels of field corn are larger and more fibrous than sweet corn and must go through nixtamalization before they can be eaten or turned into masa. Look for the field corn variety called dent corn, which you can buy in bulk from grain distributors.

The second important component you’ll need to make nixtamal is called calcium hydroxide. This compound is also called pickling lime, slaked lime, or cal lime. The lime in this instance doesn’t refer to the citrus fruit, but to the mineral, limestone. Calcium hydroxide is added to water to make an alkaline solution used in food processing. You can find food grade calcium hydroxide or pickling lime at specialty stores.

Ingredients

  • 1 pound dried field corn kernels
  • 1 tablespoon calcium hydroxide
  • 6 cups water, plus extra as needed

Directions

  1. Rinse corn kernels to remove any dirt or particles
  2. Add kernels to a large pot
  3. Add water
  4. Add the calcium hydroxide and stir
  5. Corn kernels will brighten in color as you stir
  6. Heat pot over high heat and bring to a boil
  7. Reduce heat and simmer corn for about 40 minutes, checking kernels periodically
  8. Kernels are ready when kernel skins start to separate and corn is tender enough to bite but still has a firm core. Do not overcook.
  9. Remove the pot from the heat and let corn soak for 8-10 hours
  10. Using clean hands, reach into pot and rub kernels to remove any leftover skins
  11. Drain corn well and rinse with running water, making sure to remove any skins that were missed

You now have authentic nixtamal corn that can be ground to make masa dough. Nixtamal can be stored in the refrigerator for three days or frozen for up to 3 months.

How to Make Masa Dough

“Dough

Once you've made nixtamal corn, you're one step closer to making masa dough for delicious, authentic corn tortillas. You'll need a high-powered food processor that can run continuously for several minutes to grind the nixtamal. Follow these steps:

Ingredients

  • 2 cups nixtamal corn
  • 1/4 cup water
  • 1/2 teaspoon salt

Directions

  1. Add nixtamal to your food processor
  2. Add water and salt
  3. Process the corn, stopping to wipe down sides as needed
  4. If the mixture gets too dry, add a teaspoon of water at a time
  5. Process the corn for 5-10 minutes until finely ground (stop here if making masa harina)
  6. A dough should begin to form from the ground corn
  7. Knead dough for several minutes until smooth and shape into a ball

You can either use the wet dough immediately, freeze it for up to 3 months, or dry it to make masa harina.

How to Make Masa Harina

If you want to make your own masa harina flour to keep on hand, follow the same steps above but stop before kneading the dough. Instead, once the corn is finely ground, you’ll need to dry it using a dehydrator. Follow these steps:

Directions

  1. Spread out ground corn onto dehydrator tray
  2. Use a dehydrator sheet to keep the mixture from falling through the tray
  3. Set temperature to 100 degrees and dry for about 6 hours
  4. Place the dried masa in a high-powered blender or food processor one last time
  5. Process until fine and smooth, working in batches if neccessary
  6. Store in an airtight container for up to 6 months

If you make your own masa harina, you can pull out the flour whenever you want and make corn tortillas without having to go through the process of nixtamalization or grinding corn. It's not only a big time-saver, homemade masa harina is also considered more flavorful than store-bought masa harina flour.

How to Make Corn Tortillas

“Tortillas

You can make corn tortillas with fresh masa dough, homemade masa harina, or store-bought masa harina. If you’re working with fresh dough, it may be a little wet and hard to shape. Let it sit out to dry or add masa harina flour to the dough, 1 teaspoon at a time, until it becomes dry enough to handle. Skip to step 8 if you have already made your dough.

Ingredients

  • 2 cups masa harina or 1.5 lb. masa dough
  • 1 1/2 cup hot water (if using masa harina flour)

Directions

  1. If using masa harina flour, mix the flour and hot water in large bowl
  2. Knead the mixture for about 3 to 5 minutes or until dough forms
  3. You may need to add more water or flour to reach the right consistency
  4. If dough is too sticky, add more flour
  5. If dough is too dry, add a tablespoon of water
  6. When the dough has the consistency of smooth playdough, form into a ball, and wrap with plastic wrap
  7. Let sit for 1 hour
  8. Heat a cast iron pan or tortilla grill to high heat
  9. Divide masa dough into 16-18 pieces (about 1.5 oz. each)
  10. Roll each piece into a ball about the size of a golf ball
  11. Use a tortilla press to flatten one ball into a circle about 5” across
  12. Cook the tortilla 30 seconds on each side or until it becomes toasted and air pockets begin to form
  13. Continue this process, flattening one tortilla at a time and adding to the pan
  14. Serve corn tortillas immediately or keep warm in a tortilla server


If you have the time on your hands, making your own masa harina flour or masa dough can be extremely rewarding. Try using your new corn tortillas in our recipe for Grilled Tuna Tacos and you'll find that fresh tortillas have a toasty aroma and savory flavor that vastly overshadows pre-made tortillas. Just like homemade bread, corn tortillas made from masa dough are a special treat that anyone can make with a little time and effort.

Posted in: Kitchen & Cooking Tips|By Michale LeRoy
The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
External Link

You are about to leave the security of WebstaurantStore.com.

We are not responsible for the privacy policy or any content, links or software, or any consequences from your access to or use of the technologies, websites, information and programs made available on this new site.

Do you want to proceed?

Related Resources

  • Types of Flour

    Flour is the fundamental ingredient of many baked goods - including bread, pastries, pies, and cakes - as well as pasta and pizza dough. However, not all flour is alike. Various factors, such as protein content, how the flour is processed, and the grain, affect how you use it while baking. Whether you own a bakery, cafe, or restaurant, it's imperative to use the best types of flour to produce high-quality food and desserts. We explore the different kinds of flour, their uses, processing considerations, and protein content to help you find the best flour to meet the needs of your establishment. Shop All Flour Use the following links to learn more about different types of flour: Bleached vs Unbleached Flour Different Types of Flour Types of Flour Chart Types of Gluten Free Flour Flour Protein Content What Is Patent Flour?

  • What Is Bread Flour?

    When creating the ideal texture for loaves of bread, many bakers turn to bread flour. But what exactly is bread flour, and how is it different from all-purpose flour? Bread flour is a high-protein flour that is specifically designed for baking bread. With its strong gluten content, bread flour gives bread a chewier texture and helps it rise higher. Read on to learn the characteristics of bread flour, what it's used for, and how it differs from all-purpose flour. Shop All Bread Flour What Is Bread Flour Used For? Bread flour is a high-protein flour that typically contains between 12% - 14% protein and is designed for baking yeasted bread. The high protein content means that bread flour has more gluten in it, which makes the dough more elastic and light. It requires significant kneading to create a good gluten structure, which gives bread its chewy, airy texture when baked. As the name suggests, bread flour is used for making various bread types, like sourdough and white bread. It is also ideal for other recipes where you desire more structure and a chewier consistency, such as pizza dough, flatbreads, pretzels, and bagels. What Is Strong Flour? Strong flour, or strong bread flour, is just another name for bread flour that is commonly used in the United Kingdom. There is no difference between bread flour and strong bread flour, strong flour, or hard flour. Bread flour is sometimes called strong flour because the flour is made from hard wheat varieties, unlike other types of flour. Bread Flour vs All-Purpose Flour The main difference between bread flour and all-purpose flour is the type of wheat used and their respective protein contents. Bread flour is made from hard wheat and usually contains 12% - 14% protein. All-purpose flour is made from soft and hard wheat and has an average of 8% - 11% protein. The presence of more protein translates to a higher formation of gluten, which plays a crucial role in the overall texture of bread products. Its ability to create a strong, elastic network of gluten strands gives bread the desired chewy texture and airy rise. While bread flour is designed for bread-making, all-purpose flour is a more versatile option that can be used in a wide range of recipes. All-purpose flour is best for cakes, cookies, muffins, pastries, and quick breads. If you're aiming for a crusty, chewy bread with a slightly denser crumb, bread flour is the way to go. Its higher protein content and gluten development contribute to a crustier exterior and a chewier texture. On the other hand, all-purpose flour, with its lower protein content, tends to produce a lighter, softer texture and a thinner crust. Substitutes for Bread Flour While bread flour is a staple ingredient in many bread recipes, there are times when you may find yourself without this specific type of flour in your pantry. Luckily, there are a few other types of flour that can be used as a substitute for bread flour in a pinch. All-Purpose Flour: As its name suggests, all-purpose flour is a versatile option that can be used in a variety of recipes, including bread. It has a moderate protein content, usually around 8% - 11%, which is lower than bread flour but will still provide volume. Generally, you can swap in unbleached all-purpose flour for bread flour in a 1:1 ratio. You can also add vital wheat gluten to the all-purpose flour, which provides the additional protein needed to create the ideal texture for your bread dough. Whole Wheat Flour: Made from grinding whole wheat kernels, whole wheat flour adds a nutty flavor and a hearty texture to your bread. It has a higher protein content than all-purpose flour, typically around 14%, which helps create a good structure in the bread. However, due to its higher fiber content, you may need to adjust the amount of liquid in your recipe to achieve the desired consistency. Rye Flour: If you're looking to create traditional rye bread, then rye flour is the best flour type to use in your recipe. It has a low protein content and less gluten than all-purpose flour, creating a unique density in bread baked from it. Rye flour can also be used to create deeply flavorful pumpernickel bread, bring depth to pizza crusts, and feed your sourdough starter. There are some flour types, like cake or pastry flour, that should not be used as a substitute for bread flour. These flours are relatively low in protein since they are designed to produce tender, fluffy cakes and pastries, so they would not be able to develop the gluten structure needed for the right bread texture and rise. Whether you're looking to bake fresh white bread or you want to start making sourdough, high-protein bread flour is a great addition to your arsenal of bread-making supplies. Its higher protein content provides the necessary strength and structure for bread dough, resulting in a lighter and chewier texture. Additionally, the increased gluten development in bread flour enhances the rise and volume of baked goods.

  • What Are Churros?

    Churros are ridged sticks of deep-fried choux pastry dough coated in cinnamon sugar. They're a popular type of donut across Spanish, Portuguese, and Latin American cuisines. While unfilled, cinnamon sugar-coated churros are the most popular variety, churros’ shape, filling, and dipping sauce vary by the culture that creates them. Churros are easy and inexpensive to make and offer a global allure built on a universally beloved foundation: sweet, fried dough. Learn how to make, serve, and customize churros so you can upgrade your breakfast pastry offerings or sweet treat menu. Shop All Churro Makers Click below to skip ahead to the churro information that most interests you: How to Make Churros Churro Ingredients Churro Tools Churro Recipe Churro Dipping Sauces Where Are Churros From? How to Make Churros Use our video tutorial to make apple pie-filled churros: <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/8AdEcmb0hwc?si=iSPb6kJ7ZZbXr0TD" frameborder="0" allowfullscreen=""></iframe> What Are Churros Made Of? As a choux pastry, churro dough is made from all-purpose flour, butter, salt, eggs, and water. Pastry chefs extrude this dense dough through a piping bag or churro maker that has an open star-shaped nozzle attached to it, creating a long pastry dough rope with a ridged exterior. While pretty, these ridges aren’t purely aesthetic; they prevent the churros from bursting when they expand during the cooking process. They also hold the cinnamon sugar coating and create crispy edges around the pillowy center. The churro dough is fried in a high smoke point oil, yielding a crispy outside and a soft center. Some churro makers choose to fry long, swirling ropes of churro dough and then cut it into smaller, curved pieces. Others cut the dough into individual sticks before frying, producing straight churros. Star-shaped churros are traditional in many Spanish and Portuguese cities. Most churros are coated in cinnamon sugar, which clings to the oiled ridges. Some churro makers serve their creations with dipping sauces, and others choose to stuff their churros. What Do Churros Taste Like? Churros taste like cinnamon sugar donuts, but their consistency sets them apart. Their ridged outsides offer a complex mouthfeel. Unlike a cinnamon sugar donut or beignet that seems to lose all its coating after the first bite, the ridges on a churro hold the cinnamon sugar in place. A popular concession stand food item, some will fry their churros offsite and use a heat lamp to keep them warm, but churros taste best when they’re hot and fresh. Earn customer loyalty by investing in a small funnel cake fryer and making your churros onsite. Do Churros Have Filling? Most often, churros are served rolled in cinnamon sugar and are not filled. However, many chefs choose to fill their churros. Filled churros are stick-shaped so they can easily be piped with their fillings. In Cuba, it’s popular to fill churros with guava and other tropical fruits. In Brazil, you’ll find dulce de leche and chocolate-filled churros. You’ll find additional flavors like vanilla and cajeta de Celaya enjoyed throughout Mexico, Argentina, Bolivia, Chile, and Peru. While not authentic, many concessions stands make chocolate churro dough and fill it with creme to mimic the beloved American cookie, Oreo. Churro Making Tools Aside from the ingredients, you’ll need the following tools to make churros. If you want to offer churros but don’t want to invest in specialty equipment or staff to prepare them, you can purchase premade churros on our website. Funnel Cake Fryer - A specialty funnel cake fryer makes it easy to fry churros. Churro Maker - If you plan to make a large volume of churros, a churro maker will help you quickly meet your production needs. Pastry Bag + Star-Shaped Piping Tip - If you want to offer churros on your menu but don’t plan to make them a staple, a pastry bag with an open star-shaped piping tip may suffice. Churro Recipe Churros are a classic Hispanic food, but we've put a distinctly Americana twist on them with our apple pie churro recipe. Add apple pie churros to your Fourth of July menu for a unique, reinterpretation of traditional apple pie. Yield: 18 churros Total Time: 40 minutes Churro Ingredients 1 cup all-purpose flour 1 cup water 1/4 cup unsalted butter 1/4 teaspoon salt 1 large egg 1 tablespoon white, granulated sugar 1 teaspoon apple pie spice 1/2 teaspoon vanilla extract Churro Filling Ingredients 2 cups diced apple pie filling Churro Coating Ingredients 1/2 cup granulated sugar 1 teaspoon apple pie spice Other Ingredients Vegetable oil (for frying) Food-grade lubricant (for coating churro maker canister) Directions Prepare churro coating by mixing sugar and apple pie spice in shallow dish. Set aside. In large saucepan, combine water, salt, sugar, and butter. Bring to boil over high heat. Reduce heat to medium-low and add flour. Stir constantly until mixture is smooth. Transfer to large mixing bowl and cool for five minutes (This is important because you don’t want to scramble eggs). While cooling, apply food-grade lubricant inside churro maker canister. Select Avantco churro stuffer's hollow churro tube and use in conjunction with non-hollow churro tube to create hollow churros. (If using piping bag to make churros, use straw to hollow churros after cooking). Add churro dough to canister. Firmly press dough into canister, releasing any trapped air. Pivot canister back into upright position and snap top brackets onto canister mounts. Turn handle until plunger comes in contact with churro mixture and is ready to extrude. Continue turning until extruded churro dough reaches 6-inch lengths. Cut with clean scissors. Use funnel cake fryer to cook churros until golden brown (approximately two minutes per side). Transfer churros to paper towels for approximately 15 seconds. (Wet churros will clump the sugar, but sugar won’t stick to completely dry churros). Add churros to bowl containing apple pie spice and sugar mixture. Roll until coated. Pipe apple pie filling into hollowed churro centers. Serve warm with whipped cream and caramel. Tip: Use our recipe resizer to prepare churros in bulk. What to Dip Churros In? While delicious plain, churros are especially decadent when dipped in sauces. From drinks to desserts, discover the best churro dipping sauces below: Cajeta de Celaya - Also known as Mexican caramel sauce, cajeta de Celaya is a type of dulce de leche made from sweetened, caramelized goat’s milk. Spanish Hot Chocolate - Rich, viscous, and boasting a deep, dark chocolate flavor, Spanish hot chocolate has a consistency like chocolate pudding. It’s bitter and thick compared to American hot chocolate. Whipped Cream - Unlike other dipping sauce options, whipping cream is a lighter choice that pairs particularly well with fruit-filled churros. Nutella - While not an authentic choice, this beloved hazelnut chocolate spread makes a wonderful dipping sauce for churros. Cafe Con Leche - If you’re enjoying your churros for breakfast, dip them in the Spanish-style espresso drink, cafe con leche. Champurrado - A Mexican chocolate-based drink thickened with masa harina, champurrado is renowned for its creamy consistency and warming spices like cinnamon, vanilla, and anise seed. Where Are Churros From? Churros originated in Spain and are a staple in Mexico. Churros are so prevalent in Mexico, many people incorrectly assume they originated there. Churros are popular throughout Latin America where each culture puts its unique twist on them. For example, in Peru, anise is often mixed into the churro dough. Spanish vs Mexican Churros The base recipe of Spanish and Mexican churros is the same, but they’re served with different dipping sauces. Spanish churros are sprinkled with cinnamon sugar and served with Spanish hot chocolate. While we think of hot chocolate as a fluid, sweet drink in the United States, Spanish hot chocolate is a dense delicacy made with whole milk, cornstarch, bittersweet dark chocolate, and sugar that resembles a pudding. Spanish churros are both knotted and straight-shaped. Mexican churros are coated in cinnamon sugar and are often eaten plain. If served with dipping sauces, Mexican churros are paired with cajeta de Celaya (Mexican caramel), chocolate sauce, or whipped cream. Most Mexican churros are stick shaped. When Are Churros Eaten? Churros are traditionally eaten in the morning and dipped into Spanish hot chocolate, cafe con leche, or champurrado. They’re also popular street food people purchase from mobile vendors on their way to work or school. However, there is no bad time to eat a churro. They can be enjoyed as a post-dinner dessert or as a midday snack. Crunch and savor delicious churros with our churro recipe. They’re the perfect menu addition for concession stands and mobile vendors serving customers on the go. Coffee shops can serve churros as a breakfast pastry as they do in Spain and Latin America. Fill them, dip them, or roll them in cinnamon or sugar; they’re delicious in all forms. Wherever and however you serve your churros, they’re a low-cost item you can sell at a premium to increase your profits.