Masa, a dough made from corn, or dried hominy, is the building block for many Mexican favorites. Homemade masa is a labor of love—soaking the corn for hours, hand-grinding it through a molino, and then shaping it into a dough—but in our experience, its leagues better than the store-bought instant stuff. Homemade masa has a sweetness and richness to it that can only come from the from-scratch preparation.
Now that you’ve spent all that time making masa, make sure you’re getting the most out of the fruits of your labor. Homemade masa is the best way to elevate recipes for tacos, tamales, empanadas, and scores of authentic Mexican dishes. From stuffed pupusas to tacos, we’ve rounded up our favorite masa recipes to try today.
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Masa harina can be used to make masa for tortillas, tamales, pupusas and more – just add water! Its slightly gritty texture makes it a perfect breading agent for fried foods (fish, chicken, veggies, tofu, fritters): mix with spices for a pleasantly flavorful and crunchy dredge.
Fried Shredded Beef Empanadas
Blue Corn Pellizcadas with Salsa and Queso Fresco
Cooking Idea for Leftover Masa | How to Reuse Leftover Masa for Tamales | Gochujang Mama Recipes
FAQ
Can I use masa instead of flour?
Is masa healthier than flour?
Can masa be used instead of cornmeal?
Can masa go bad?
What is masa harina used for?
Creamy soups, crispy dredges, dense and buttery breads—these are all adaptations that have expanded masa harina’s traditional uses in the kitchen without losing the essential purpose of this instant masa flour. As core as it is to traditional dishes, masa harina has made itself indispensable in sprucing up plenty of others.
What does Masa mean in Mexican food?
“With the popularity on Mexican cuisine in the United States, the word masa has become synonymous with the corn dough that is used to make tortillas but the use and origins are more complex,” Sibley says.
What kind of masa do Mexican grocery stores sell?
Most Mexican grocery stores also sell a fresh corn masa called “masa preparada,” which is a dough made from freshly ground hominy, not masa harina flour. It can be purchased in two ways: a smooth consistency for making corn tortillas, or a coarse-textured masa with lard and seasonings for making tamales.
What is Masa & how do you make it?
Masa, a dough made from corn, or dried hominy, is the building block for many Mexican favorites. Homemade masa is a labor of love—soaking the corn for hours, hand-grinding it through a molino, and then shaping it into a dough—but in our experience, it’s leagues better than the store-bought instant stuff.