What is the best substitution for masa harina?

Question

i'm trying to make banana empanadas and the dough calls
for masa harina but i'm in a rush and i need a substituion.

Answer 1

The translation for harina is correct, however the key as to what type is 'masa'. Masa is dried corn that has been soaked in a lime solution (calcium hydroxide). Treated this way, the resulting dough will be soft and plyable, which is why one can never substitute finely ground corn meal (in making tortillas etc.), which is an entirely different product resulting in a hard and brittle end product. It also has an entirely different flavour because of this lime process. As you most probably know, this is a typically Mexican product.

If you can not find masa, try the recipe with regular corn flour (not corn meal or corn starch). The results are acceptable, but they are not authentic in taste and usually tougher in texture than tortillas made with masa.

Masa Harina, or masa flour is an adequate substitute for fresh masa if you have no other options. The flavor will not be the same as fresh masa. Two common brands are Quaker, and Maseca (the better of the two). To make tortillas you simply add water to the flour. Let it sit, covered, then form into balls and press with a tortilla press.

Answer 2

Masa Harina Substitute

Answer 3

masa harina Notes: This is flour made from hominy, and it's used to make corn tortillas and tamales. Look for it in large supermarkets or Hispanic markets. It's made with either yellow or white corn; harinilla is made with blue corn. Substitutes: masa (This is masa harina that's been reconstituted with water.) OR harinilla (blue, not yellow) TRY THIS ONE INSTEAD... BANANA EMPANADAS 4 cups all-purpose flour 4 teaspoons baking powder 1 cup granulated sugar, divided 2 teaspoons salt 1/2 cup solid all-vegetable shortening Lukewarm water 1 teaspoon ground cinnamon 8 ripe bananas, sliced 1/2 cup powdered sugar Peanut or vegetable oil In medium bowl, lightly stir together flour, baking powder, 1/4 cup granulated sugar and salt. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Mix in 1 1/4 cups lukewarm water, a little at a time. Shape dough into a large ball; divide into equal pieces (15 large or 30 small) and carefully shape into balls. Roll each ball into a thin circle. In a clean medium bowl, mix remaining 3 /4 cup granulated sugar and cinnamon. Add bananas and toss to coat. Place 1 tablespoon filling mixture (for small empanadas) or 2 tablespoons filling (for large) in the center of each circle to within 1/4 inch of the edge. Moisten the edge with water. Fold empanada in half to form a crescent; press edges together with a fork. Deep-fry in 350-degree oil until golden brown. Drain on paper towels, then sift powdered sugar on top. Serve hot.

Answer 4

Pioneer Flour co. in San Antonio ,Texas has a web site. I think they might do mail order in case your in a part of the country that doesn't have a store that sells plain white flour. Emapanadas are made with white flour with a little cinnamon in it. You can use instant tortilla mix where you just need to add water to it.

Answer 5

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which can be used for food.

Answer 6

In the superstore, fruits are usually chosen far too soon. Some are rocks, many are bad. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 7

use regular flour
masa is just made from corn or something
good luck!

Answer 8

harina pan is good its in a yellow bag in latin markets its great for empanadas its from venezuela

Answer 9

corn meal