Masa harina is the thick corn flour used to make Tex-Mex tortillas and tamales.
It is made from corn that has undergone nixtamalization, a process in which dried kernels are soaked and cooked in an alkaline solution, traditionally limewater. The treated corn is washed, ground into masa, and dehydrated to create masa harina, which can later be mixed with water.
This process improves the corn’s texture and changes its nutritional properties. It also helps produce the characteristic flavor and flexibility associated with corn tortillas.
Masa harina is different from ordinary cornmeal and cornstarch. Cornmeal is ground dry corn, while cornstarch is a purified starch. Masa harina is specifically prepared for reconstituting into dough for tortillas, tamales, gorditas, and related foods.