While fresh masa keeps only a few days and should be frozen for any longer storage, masa harina is shelf-stable and simply needs to be rehydrated with liquid before use. In Mexico, masa harina is used for everyday meals, in myriad shapes and with varying fillings, such as tostadas, tamales, tacos, tlacoyos, tlayudas—the list goes on. In Venezuela, arepas—the national dish—can also be made with masa harina, shaped into griddled patties for breakfast, lunch, or dinner. It’s similar to corn flour, with the important distinction that corn flour isn’t usually nixtamalized. She adds masa harina to biscuits—equal parts masa harina and all-purpose wheat flour—and uses a little extra masa harina to dust into the layers of the dough.
Humble Gourmand has a recipe for every occasion of your life. We want to keep you nourished and inspired no matter what season you're in. Enjoy the delicious tastes of cuisines everywhere right in the comfort of your own kitchen.