The 10 Best Masa Harina Substitutes
If you love Mexican food and cook it often at home, having a bag of masa harina is highly recommended, as it is a staple ingredient in many recipes. But what if you don’t use masa harina often and you come across a recipe that calls for it? In such cases, it’s helpful to know the best substitutes for masa harina. This article examines eleven alternatives to masa harina and provides insights into their uses and applications.
Cornmeal
One of the best masa harina substitutes is cornmeal. Like masa harina, cornmeal is made from corn and has a similar texture. However, it’s important to note that cornmeal is not as fine as masa harina, so mixing it with flour can help achieve a closer consistency. Cornmeal also has a pronounced corn flavor, similar to masa harina. To enhance the flavor of dough made with cornmeal, adding a squeeze of lime juice can add an authentic touch.
Cornstarch
Another readily available substitute is cornstarch. Derived from the starchy part of corn kernels, cornstarch is an effective thickener. It can be used to improve the texture of soups, sauces, gravies, and casseroles. When using cornstarch as a thickening agent, it’s important to make a paste by mixing it with an equal amount of cold liquid. This mixture should be added to the dish to be thickened, making sure there are no lumps. Cornstarch is versatile and has a long shelf life, making it a valuable addition to any kitchen.
Grits
Grits, made from ground yellow or white corn kernels, are another substitute for masa harina. They have a coarser texture than cornmeal and a relatively neutral flavor profile. While commonly used to make a creamy, porridge-like dish, grits can also serve as a thickening agent for soups, stews, and sauces. It’s important to note, however, that the texture of grits differs from that of masa harina.
Corn Tortillas
Corn tortillas made with masa harina can be a good substitute. Because corn tortillas are made from masa harina, they have a similar flavor. To use corn tortillas as a substitute, simply grind 3-4 tortillas for each 1 cup of masa harina called for in the recipe. While the texture won’t be exactly the same, it can still produce satisfactory results. Using slightly stale tortillas is acceptable as long as they are not moldy, making it a convenient way to use leftovers.
Arrowroot Powder
Arrowroot powder, a gluten-free ingredient commonly used in baked goods and as a thickening agent, is a healthy alternative to masa harina. It is derived from the root of a tropical plant and contains resistant starch, which may aid in weight loss. When using arrowroot powder as a thickener, it’s important to make a slurry by mixing it with an equal amount of cold liquid before adding it to the dish. It’s worth noting, however, that arrowroot powder should not be mixed with dairy products, as this can result in an unpleasant slimy texture.
Masa Preparada
Masa preparada, which means “prepared dough,” is a convenient substitute for masa harina. It comes in a bag and can be used in any recipe that calls for masa dough. Masa preparada eliminates the need to start the dough from scratch, making it a time-saving option. It also ensures consistent dough quality without the hassle of mixing dry and wet ingredients. It’s important to note, however, that masa preparada has a limited shelf life, so it should be used immediately after purchase.
Bread Flour
While not an ideal substitute, regular flour can be used to make dough and thicken soups, stews, and sauces. It’s a common pantry staple that most people have on hand. However, it’s important to note that regular flour has a different texture than masa harina and lacks the distinctive corn flavor. Despite these differences, it can still serve as a viable option in a pinch.
Corn tortilla chips, tostadas and taco shells
If you are out of masa harina but have corn tortilla chips, tostadas, or taco shells on hand, they can be used as a substitute. Simply grind them into a fine powder and use them in place of masa harina in recipes. While the texture and flavor may not be identical to masa harina, these alternatives can still contribute to the overall taste and texture of the dish.
Polenta
Polenta, a cornmeal-based dish that originated in Italy, can also be used as a substitute for masa harina. It has a coarser texture than masa harina, but offers a rich corn flavor. Polenta can be cooked and used in a variety of recipes, such as porridge, cakes, or as a masa batter substitute. When using polenta as a substitute, it’s important to adjust the ratio of liquid to polenta to achieve the desired consistency.
Ground Hominy
Ground hominy, which are corn kernels soaked in an alkaline solution to remove the husk and germ, can be used as an alternative to masa harina. It has a texture similar to masa harina and adds a distinct corn flavor to dishes. Ground hominy can be used in recipes that call for masa batter, such as tamales or tortillas. However, it’s important to note that ground hominy may not be as widely available as other substitutes.
Summary
If you don’t have access to masa harina, there are several substitutes you can use in your recipes. Cornmeal, cornstarch, and grits are all versatile options that offer a similar texture and flavor. Corn tortillas, either ground or slightly stale, can also be used as a substitute. Arrowroot powder offers a gluten-free alternative with thickening properties. Masa preparada is a convenient option that saves time and effort. Regular flour can be used as a last resort, although it lacks the distinctive qualities of masa harina. Corn tortilla chips, tostadas and taco shells can be ground and used as an alternative in a pinch. Polenta and ground hominy are less common substitutes, but still viable options depending on availability and recipe requirements.
Experimenting with these substitutes can add variety to your dishes and allow you to continue cooking without masa harina. Whether you’re making tortillas, tamales, or other Mexican-inspired recipes, these alternatives can help you achieve satisfying results. Enjoy the process of exploring different flavors and textures as you adapt recipes to suit your pantry and dietary needs.
FAQS
Can I replace masa harina with cornmeal?
Yes, cornmeal is a good substitute for masa harina. However, it has a slightly different texture, so mixing it with flour can help achieve a closer consistency in your recipes.
How can I use cornstarch to replace masa harina?
Cornstarch can be used to thicken soups, sauces, gravies, and casseroles. Make a paste by mixing cornstarch with an equal amount of cold liquid before adding it to the dish to be thickened.
Can I use corn tortillas instead of masa harina?
Yes, corn tortillas can be used as a substitute for masa harina. Simply grind 3-4 tortillas for each 1 cup of masa harina called for in the recipe. While the texture may be slightly different, it can still produce satisfactory results.
What is arrowroot powder and how can it be used as a substitute?
Arrowroot powder is a gluten-free ingredient commonly used in baking and as a thickening agent. Mix it with an equal amount of cold liquid to create a slurry before adding it to the dish as a thickener. Avoid mixing arrowroot powder with dairy products as this can result in a slimy texture.
Can regular flour be used as a substitute for masa harina?
Regular flour can be used as a substitute for masa harina, although it has a different texture and lacks the distinctive corn flavor. It can be used to make doughs and thicken soups, stews, and sauces in a pinch.