Masa Harina

Store in an airtight container in a cool, dry place. Masa harina keeps for several months when sealed properly. Once mixed into masa dough, use within a few hours, or refrigerate for up to 3 days.

Masa harina requires water and salt to form a workable dough; the texture should resemble mashed potatoes.

If dough is too dry, add water a tablespoon at a time. If too wet, sprinkle in more masa harina.

For best results, let prepared masa rest for 10–15 minutes before pressing or shaping.

Some brands are finer than others; experiment to find your preference for different dishes.

Confusing masa harina with regular cornmeal—they are not interchangeable; masa harina is nixtamalized and has different flavor and binding properties.

Adding too much water at once, which makes the dough sticky and difficult to work with.

Not letting dough rest; this helps it hydrate evenly and become easier to shape.