Masa harina is a type of corn flour used in Mexican and Latin American cooking to make the dough for tortillas, tamales and pupusas.
Masa, which means "dough" in Spanish, is made from dried corn kernels that are cooked and soaked in limewater and then ground. Masa harina is the dried and powdered version of masa that is then turned back into dough by adding water. It is not the same thing as regular corn meal or corn flour and should not be substituted.
A tortilla is a Latin American flatbread, a pancake-like disc made from masa harina or wheat flour and baked on a griddle.
Though the bread itself predates the arrival of Europeans in the Americas, the name of the bread came from the Spanish, because it resembled an Iberian omelet (traditionally made with potatoes or salt cod) called a "tortilla" (which you can still find at most any tapas bar).
Tortillas can be eaten on their own, or used as an envelope for burritos, tacos, quesadillas or enchiladas. They can be cut up and fried or baked to make tortilla chips. Stale tortillas can be toasted or deep-fried whole to make a tostada shell for salad.
Recipe: Shrimp Tacos With Cabbage, Avocado, Feta And Cilantro (Cookthink)
Recipe: Black Bean And Carrot Burritos With Cilantro (Cookthink)
Recipe: Potato And Cheese Enchiladas (Washington Post)
Recipe: More Tortilla Recipes at Cookthink.com
