Corn Dough from Packaged Masa Harina Mix: Masa de “Masa Harina”

articles Food & Cuisine Recipes

Karen Hursh Graber

If the recipe above seems a bit daunting, take heart because many people who don’t live near a tortillería use the convenient dry masa harina to make dough. Maseca is the most widely used brand in Mexico; however Quaker and White Feather brands are widely distributed, along with Maseca, outside Mexico.

Ingredients for 1 pound masa:

  • 2 1/4 cups dry masa harina (Quaker, Maseca, etc.)
  • 1/2 teaspoon salt
  • 1 1/2 cups warm water


Combine all ingredients in a bowl, then turn the dough out to knead on a flat surface. The dough will be quite sticky, but will become smoother and more pliable as it is kneaded.

After kneading with moistened hands for about 5-10 minutes, the dough will form a smooth, non-sticky mass. When it can be pressed between two fingers, it has been kneaded sufficiently.

Let the dough rest for 5 minutes before using it in a recipe for tortillas or other masa-based dishes.

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Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
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