It is also used to make Masa Harina, which is a staple ingredient in Mexican cooking, though it also used around the world in various ways for its distinctive flavor. After cooking the corn kernels thoroughly, they are further soaked in lime water or wood ash. This results in a mixture called ‘hominy’ which is then ground to Masa Harina, a fine powder that looks very much like wheat flour. Masa harina is used in making various Mexican cuisines and is called by different names in different regions of Mexico. It is very much like corn flour with the exception that its texture is coarse in comparison to corn flour, which has a fine texture. Masa harina is much like wheat flour and has a white appearance. With a unique taste, it is used in making tortillas. On the other hand, Cornmeal has a yellowish appearance, not as finely ground, and resembles small couscous. Corn Tortillas Corn tortillas are fantastically appetizing. This mouth-watering version of tortilla can be easily made even in your own home. All you need to do is mix dried masa harina with warm water in a bowl - called “masa” - and let it rest for five minutes. Knead, then form a corn dough of this mixture using your bare hands. You can always add more water if it feels too dry. Next, form small balls out of this fresh masa dough and use a rolling pin to form a tortilla, which can then be heated using a hot griddle or a hot pan for 30 seconds to a minute. Boom! Your delicious corn tortilla is ready. Another dish native to Mexico, made of masa harina is sopes. This is called by various names throughout Mexico. It is much like a tortilla with the exception that it has a smaller size and is thick on the outside, giving it a pizza-like shape. The area in the center is used to hold all the succulent toppings which mainly include chicken, beef, or pork. Further, it is topped with lettuce, tomatoes, and all sorts of delicious Mexican sauces and served. Cornmeal It is obtained by coarsely (or sometimes finely) milling corn kernels. Corn Flour Very much similar to Cornmeal, corn flour has a more powdery texture as compared to cornmeal which has a rugged texture. Grits Grits are easy to make. You just need to have cornmeal. Half a cup of water and a half cup of milk is added into boiled cornmeal and then heated for half an hour. Mmasa harina is finer and also softer and more pliable from the soaking process. This makes it easier to be rolled for making tortillas.
