What can I substitute for masa harina?
Running low on masa harina? Here are the best verified substitutes, including how to adjust your measurements.
About masa harina
Masa harina is a finely ground flour made from dried nixtamalised corn — that is, corn that has been cooked and soaked in an alkaline lime (calcium hydroxide) solution. This process, known as nixtamalisation, transforms the corn's flavour and nutrition, giving masa harina its characteristic earthy, slightly mineral taste. It is the essential ingredient in corn tortillas, tamales, and pupusas, and cannot be replicated by plain cornmeal or corn flour.
Best substitute
Fresh masa (masa preparada)
Fresh masa is the wet dough equivalent of masa harina and is the most authentic substitute, as masa harina is essentially dried and powdered fresh masa. It is ready to use without rehydration and delivers an even more vibrant corn flavour.
Use about 120 g fresh masa for every ¼ cup (30 g) masa harina called for
tortillastamalespupusasNot suitable for: dry coatings
Alternative
Hominy grits (ground)
Hominy is also nixtamalised corn, so grinding dried hominy grits into a fine powder in a blender or food processor produces a flour with the correct alkaline, earthy flavour profile. Sift after grinding for a smoother texture.
Use 1 cup ground hominy grits for every 1 cup masa harina
tortillastamalesthickeningNot suitable for: fine pastry work
Alternative
Fine polenta or cornmeal with slaked lime
Plain cornmeal lacks nixtamalisation, but adding a small amount of food-grade calcium hydroxide (slaked lime or cal) mimics the process well enough for most recipes. Dissolve ¼ tsp cal in water before mixing into the dough to approximate the alkaline treatment.
What is masa harina called in other countries?
| Country | Name |
|---|---|
| Australia | masa harina |
| MX | harina de maíz nixtamalizado |
| United Kingdom | masa harina |
| United States | masa harina |
Common names for masa harina
nixtamal flourcorn masa flourtortilla flourharina de maíz