Masa Versus Cornmeal: What’s the Difference?
Masa harina is made from dried corn that has been nixtamalized before being ground. or soaked in an alkalized lime solution (from limestone not the fruit) before it is ground. Nixtamalization makes the corn more nutritious and pliable.Cornmeal is ground corn. That’s it. Corn tortillas are made with masa, not cornmeal.
Can You Make Corn Tortillas with Cornmeal?
No, cornmeal cannot be made into dough while masa harina can. If you want to use cornmeal in your tortillas a binder such as flour will be needed to make dough.
How to Make Corn Tortillas
Corn tortillas have only three main ingredients! Masa harina, water and salt. Corn tortillas are usually 4 to 6 inches in diameter and easy to make. You will need masa harina which is different from cornmeal or corn flour. Masa harina is flour that is made from dried corn that has been nixtamalized or soaked in an alkalized lime solution (from limestone not the fruit) before it is ground. Nixtamalization makes the corn more nutritious and pliable. Warm water to make the tortillas should be about 100°F in order to begin blooming the natural flavor of the masa and to fully activate the small bits of pericarp (corn skin) in the masa flour which help the masa bind naturally.
Learn more about Sonoran style southwestern regional cuisine in my Taste of Tucson cookbook.
Equipment
- Special equipment: Tortilla press
Ingredients
- 2 cups masa harina
- 1½ cups warm water see headnote
- ½ teaspoon Sonoran sea salt or to taste
- Vegetable oil for pan
Instructions
- In a large bowl, slowly add the 1½ cups warm water to the masa harina and sea salt and combine using your hands or a rubber spatula. Knead the masa until no dried powder remains. The dough should be moist to the touch but not tacky, leaving bits of wet masa on your hand and fingers. Roll the dough into 1-to-2-inch balls. The exact portion size will depend on the size of your tortilla press. It may take some practice to get the balls the correct size.
- Heat a lightly oiled nonstick or cast-iron frying pan or comal over medium-high heat.
- Open the tortilla press and lay a piece of plastic wrap over the bottom half. Place a ball of dough on top. Lay another piece of plastic wrap on top of the ball and pull down the press handle to squish the ball flat.
- If the tortilla sticks to the plastic wrap add a little more masa to the dough. Lift the bottom piece of plastic wrap with the tortilla on it. Flip the tortilla into the palm of your other hand and slowly peel off the plastic wrap. Then flip it over in the pan. Don’t do any of this with too much gusto. The raw tortillas tear and fold over easily.
- Heat the tortilla for 20 seconds. Using your fingertips or a set of tongs, flip the tortilla. Cook for another 30 to 60 seconds or until the tortilla has puffed up bit and is browned in spots. Remove from the heat, then move on to the next tortilla while you let the first one cool. Tortillas can be stacked and stored in the refrigerator for up to a week and reheated in a dry skillet over medium heat for approximately 30 seconds on each side.
- Variation: Flavored Corn Tortillas
- Try experimenting with flavoring the tortillas by kneading ½ teaspoon of chile powder or other spices into the prepared dough before shaping.
