Masa Harina

Masa harina is a finely ground flour made from nixtamalized corn, pale cream in color. It absorbs water quickly to form a supple dough with a toasty corn aroma and a faint lime note, ideal for pressing tortillas, shaping tamales, and patting gorditas. Sold in white or yellow varieties and often labeled instant, it hydrates fast and handles best after a brief rest.

Developed in Mesoamerica through alkaline nixtamalization, it anchors Mexican and Central American cooking. Modern producers cook corn with calcium hydroxide, rinse, dry the nixtamal, and mill it into flour, making it widely available beyond its regional roots.