what can masa be used for

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.
what can masa be used for

Fried Shredded Beef Empanadas

what can masa be used for

what can masa be used for

Blue Corn Pellizcadas with Salsa and Queso Fresco

what can masa be used for

Cooking Idea for Leftover Masa | How to Reuse Leftover Masa for Tamales | Gochujang Mama Recipes

FAQ

Can I use masa instead of flour?

Masa is the main ingredient in homemade corn tortillas and in tamales. You can also add small amounts of masa to things like chili and soups as a thickening agent, and use it in place of wheat flour in many recipes too (including cornbread).

Is masa healthier than flour?

Nutrition: Masa is easier to digest because the corn gets partially broken down during the nixtamalization process. While masa harina is not as nutritious as fresh masa, the nutrients in the corn may be more bioavailable (easier for your body to absorb) than those in corn flour.

Can masa be used instead of cornmeal?

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.

Can masa go bad?

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.

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.

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