Masa Harina

[barbszy]

I recently found a recipe I'd like to try that calls for "masa harina." Although my grocery store has a good selection of Hispanic items, I was unable to find any masa harina. How different is this from regular cornmeal?

If it makes any difference, I am using this ingredient in a soup (http://tamiskitchentabletalk.blogspot.com/2009/03/pot-o-gold-soup-lucky-lemon-lime-drops.html), not a tortilla or bread.

[cat lover]

I just saw a 5 pound bag in a walmart in the mexican food section. It is a powdery meal. It is corn masa that has been dried and then powdered. Some people say not to substitute regular corn meal for it because the corn meal is not powdery like corn masa. But if you are making a soup it is probably just being used more as a thickener so I would think it would work somewhat.

If you have a Mexican grocery nearby they usually have a brand called Maseca; or maybe even a grocery that has an international food section might have it.


Let us know what you end up using and if it worked!

[Chef Mark]

Masa harina is the flour made from dried masa, which is corn kernels cooked and soaked in limewater, (water and calcium oxide). It is then ground and made into the flour known as masa harina. This is the traditional flour used to make corn tortillas. It's not exactly the same as standard corn meal but it's difficult to say how it will alter your soup recipe.

[barbszy]

Thanks!

I found Maseca at the grocery store. I hope this soup is good because I had to buy it in a 5-lb bag!

I'm trying the soup recipe tonight.