In fact, the scientific name for this process is nixtamalization. Soaking the corn in this solution, infuses it with niacin and calcium, giving it a distinctive flavour. Moreover, slaked lime loosens the hulls from the kernels and softens the corn. After soaking and cooking in slaked lime, the corn has to be washed and ground into a dough. This is what we call masa. Masa harina or corn masa flour you buy in stores is actually fresh masa that is dried and powdered.
In fact, masa is popularly used in Mexican cuisine. Its most common use is corn tortillas, but you can also use it for Mexican dishes such as tamales, empanadas, pupusas, or cornbread.
Cornmeal is meal made from field corn or maze. This basically refers to any ground, dried corn. Corn flour is perfect for frying as it gives the crispiness and enhances the taste of the food.
Corn flour is a good friend for all the breading and frying food, be it muffins or blinis or more. Well, I will go for corn flour, it is the fine white or yellow powder giving smooth structure to any food or crispiness to any battered fried food you like.
But Masa Harina is not the same. Corn Flour should not get the treatment of getting substituted with that of All-purpose flour. We usually experiment with food by using all kinds of substitutes for corn flour and drags it to our type of taste. Well, it is the staple flour from Mexico. Mexicans love to use Masa Harina more than that of cornflour. It is used to make tasty tortillas, tamales, and pupusas. Masa Harina is smooth in texture and fine flour which gets cooked in lime water or calcium hydroxide which completely changes the taste of the flour.
The limewater in every masa flour is essential for the distinct taste and the easy digestion by our body. Both of them are entirely different, and using it as a substitute will make your food tasteless. Remember, the masa flour is the staple for the Mexicans, and it is mixed with lime water or calcium hydroxide, which changes the taste of the overall outcome. Both corn flour and masa harina have different characteristics.
After Nixtamalization, which is the process of cooking the corn in an alkaline solution, this enhances the level of nutrient value, and removes germs and bacteria present.
However, this process makes the corn smooth, which gets more comfortable to grind and transform it into a dough. Why do the chefs or the Mexicans like to use masa four instead of cornflour? If cornflour is used to make tortillas, then it might get rubbery or too chewy, or it will break apart. The mixture is entirely different when making food with masa flour. The taste and structure of tortilla are far better with flour than that of corn.
The simple difference between the two is all about the texture. Both are made from the milled, dried corn. Cornmeal has this grittiness and coarse texture. Now, if we think of cornflour, the fine smooth texture comes from grinding the cornmeal. Corn flour is the best in use for frying and coating of food. To get up-to-date recipes follow me on Instagram , Facebook , or Pinterest.
Want to receive Mexican Please recipes via email when they are posted? Sign up below to subscribe. All recipes are spam free. Cooking Course. Enchilada Recipes. Share Tweet Pin 16 shares. Still hungry?! I just stumbled across your blog. The only thing I can find is Masaca. It that the same?
Will it give it the distinct flavor that masa herina does? Do you know where I can get it here? I only need like 2 tablespoons, but they really make the recipe! Yes the best we can do at the moment is the dry Maseca masa mix. If all you need is a little it will work fine. I look forward to the day! Hi I was wondering….. Dent corn I guess is what my Komo grain mill is saying to use.
So, my question is this; would I be able to grind the corn, soak it in lime water, and use that for all three above recipes? That would surely be more time saving anyways. Thanks for your time! That would be one heck of a project, Jamie! In Mexico they use a flat device with a stone roller called a molcajete.
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