Masa - Corn flour

Other Names:masa harina, Maseca, harinilla

What is Masa - Corn flour

Corn flour, or masa flour is made from dried corn which has been slaked (soaked in lime water). After the corn is soaked in the lime solution is it washed and the exterior hulls removed. The damp corn is then ground into fine flour. Masa is used for making corn tortilla as well as tamales, empandas as well as various other Latino foods. Corn flour can be made of either white, yellow or blue corn.

Substitute for Masa - Corn flour

Blue corn flour OR make your own, see recipes

Non-Wheat Alternative Flours

Nutrition Information For Masa - Corn flour

Serving Size

1 cup

Calories

416

Calories from Fat

% Daily Value^*

Total Fat 4g

10%

Saturated Fat 1g

Cholesterol 0mg

Sodium 6mg

Potassium

340g

10%

Total Carbohydrate 87g

30%

Dietary Fiber 0g

Sugars 0g

Protein 11g

20%

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Favorite Masa - Corn flour Recipes

Memelas
Similar to sopes or huaraches, memelas are grilled thin masa cakes topped with beans, salsa, cabbage, guacamole and cheese. The toppings vary from recipe to recipe and its a good recipe to improvise.
Fried Quesadillas with 2 Fillings
These quesadillas are made with masa (corn dough) rather than tortillas. The recipe includes two fillings one with mushrooms and one with cheese and squash blossoms. The recipe makes about 40 small quesadillas.
Mexican Champurrado
Mexican Champurrado is a special hot chocolate thickened with masa and flavored with piloncillo and anise seed. The traditional drink is actually Mexican Atole with the addition of chocolate.
Mexican Atole
Mexican Atole is a traditional warm almost porridge-like drink made thick with masa. The chocolate version is Champurrado, other versions are flavored with fruits or nuts. Recipe uses piloncillo (Mexican unrefined brown sugar), cinnamon (canela), and vanilla bean.
Mexican Huaraches
Named after the huaraches sandals the dish is made by flattening rounds of masa dough then topped with various fillings.