When fresh masa is dehydrated and ground into a fine flour, it's called masa harina, or 'dough flour,' which is the just-add-water ingredient many cooks use for making tortillas at home if they ...

If using masa harina, mix 2 cups masa harina, ¼ teaspoon salt and 1 1/3 cups water with your hands in a large bowl until the mixture is soft and pliable but doesn’t stick to your hands.

You'll see how fresh masa imparts a distinct fluffy texture and sweet corn aroma, while masa harina from Masienda can support Mexican agriculture. 01 of 12 Homemade Corn Tortillas ...

If you've ever heard that fresh tortillas are best, it's 100% true.

Pour in the water while using a spoon to slowly mix it into the masa harina. The dough should be moist but not sticky, like a soft Play-Doh. If necessary, add more water, 1 tablespoon at a time ...

1: In a large bowl, combine the masa harina, salt and baking powder and whisk to combine. Pour in the water while using a spoon to slowly mix it into the masa harina. The dough should be moist but ...

Here's where U.S. chefs are championing Masa, Mexico’s Iconic corn dough. Simon McGill / Getty Images “Sin maíz, no hay país.” “Without corn, there is no country.” It’s a battle cry ...

The restaurant in West New York may have given me my first experience eating handmade, fresh memelas. A memela is a flat corn ...

Pour in the water while using a spoon to slowly mix it into the masa harina. The dough should be moist but not sticky, like a soft Play-Doh. If necessary, add more water, 1 tablespoon at a time ...