10 Best Masa Harina Substitute Options for Mexican Cooking

Are you craving authentic Mexican food but realized you're missing a key ingredient? Don't worry, there's usually a decent masa harina substitute you can use. The great thing is that many of these substitutions might already be in your pantry, like corn flour.

I get it, sometimes a recipe calls for something you don't have. That's why I have put together this article for a suitable masa harina substitute. Read on for more!

Jump to:

• What is Masa Harina Exactly?
• My Top Masa Harina Substitute Ideas
• FAQ's
• Conclusion
• Recipe

What is Masa Harina Exactly?

Did you know that people in Mexico have been harvesting and cooking corn since around 7000 B.C.? North Dakota State University confirms this fascinating piece of history. But before we jump into all the ways you can find a suitable masa harina substitute for your recipes, let's talk about what masa harina even is.

Masa harina, often called "Mexican flour," is more than just ground corn. The corn used undergoes a process called nixtamalization. It's a process where the corn is soaked and cooked in an alkaline solution, usually lime water.

This soaking chages the corn. According to Growler Magazine, the process called nixtamalization, took hold somewhere between 1500-1200 B.C. This makes the nutrients more accessible and gives it that distinctive taste. You will likely find this finely ground flour used across Latin American and Mexican cuisine.

This process is important because it affects flavor and texture. That distinctive flavor in fresh corn tortillas, corn taco shells, and tamales? Thank nixtamalization.

My Top Masa Harina Substitute Ideas

1. Corn Flour

Corn flour is a finely ground powder made from dried corn kernels. It doesn't undergo nixtamalization like masa harina.

You can find the flour in most grocery stores or Mexican grocery stores. Corn flour has a similar texture to masa harina, and because it does not go through the nixtamalization process, it lacks some of that authentic flavor.

Use corn flour in a 1:1 ratio to replace masa harina.

Best for: Corn flour is a great substitute for masa harina due to its fine texture for thickening soups or making arepas.

Also read: 10 Best Corn Flour Substitute Options for Baking & Cooking

2. Cornmeal

Cornmeal is also made from ground, dried corn. Unlike masa harina, it has a coarser texture. I've found that if you are ok with a little bit different texture it makes a good alternative.

Mix 2 cups of flour with ⅔ cup of cornmeal and 1 ⅓ cup of all-purpose flour to get a masa harina-like substance. Because it's still ultimately milling field corn and still shares familiar textures, its generally considered a great alternative for masa harina.

Use cornmeal in a 1:1 ratio, and maybe even grind to make fine cornmeal, so it will serve as a substitute for masa harina.

Best for: Cornmeal is a great substitute for masa harina, offering a similar texture and works well in recipes like cornbread, tamales, and tortillas.

3. Cornstarch

Cornstarch is essentially corn flour. It is a fine, powdery starch derived from corn kernels. If a recipe simply needs the binding properties, then it can work very well. Given its makeup you can probably see why it can serve as one of the better options on this list.

Use a 1:1 ratio of cornstarch and cold water mixed together as a slurry.

Best for: Cornstarch is a great substitute for masa harina due to its fine texture and binding properties and is perfect for recipes like tortillas and thickening soups.

4. Ground Tortillas

Corn tortillas are already made from masa harina. In fact, that might be the single, most surprising thing to find on this list. Making ground tortillas a very good substitute for any type of authentic flavor.

This alternative works especially well when using other ingredients since its flavor base has already been created with corn masa and that base foundation would likely have similar attributes as if you use masa harina and other ground corn products.

Grind tortillas and use in a 1:1 ratio to masa harina.

Best for: Ground tortillas make an excellent masa harina substitute when making fresh corn tortillas or homemade tamales.

5. Canned Hominy

Canned hominy is basically nixtamalized corn. It also has masa harina's distinct taste, and can be used easily as a masa harina replacement.

Use pureed canned hominy in a 1:1 ratio as a masa harina substitute.

Best for: Canned hominy is a fantastic substitute for masa harina, offering a similar corn-based flavor and texture and works well in recipes like tamales, posole, and tortillas.

Related: Hominy Substitute: 8 Creative Alternatives to Try (2025 Guide)

6. Masa Preparada

Literally translated, masa preparada means "prepared dough." You skip a lot of prep with masa preparada, helping with a variety of Mexican food to eat. As mentioned earlier in this article the shelf life is typically limited but many stores dedicated to the Hispanic culinary arts probably carry it.

Prepared dough tends to work more for cooks trying to go for the short route on mesa recipes. In any of these cases keep kosher salt levels down when cooking since most premade ingredients come loaded up with extra salts.

Use masa preparada in a 1:1 ratio as a masa harina substitute.

Best for: Masa preparada is an excellent substitute for masa harina and is ideal for any recipe that needs masa dough including tamales, pupusas, and arepas, saving time and adding flavor.

7. Polenta

Polenta comes from yellow corn, a staple in Italian cuisine. Although keep in mind some bags are filled with cornmeal mix with millet and chestnuts and other unknown mixes. But since nixtamalization isn't performed there wont be any specific flavoring.

Polenta could still work though since it’ll share similar textures but it’ll need a substitute flavor added that makes up for authentic and specific Latin-American flavors. Dry polenta could act like one-to-one flour. Although be sure to first take a closer look when handling your bags of flour.

Since its important in making ground dried corns, be sure to perform small batch taste to prevent disastrous larger meals being made.

Use dry polenta in a 1:1 ratio; grind finer to match the texture of masa harina.

Best for: Polenta is a good substitute for masa harina, offering a similar cornmeal texture in recipes like tamales and as a base in many dishes like some cornbread based plates.

8. Arrowroot Powder

Arrowroot powder is made from the root of the arrowroot plant and is known for being flavorless. You will be ok here if your tastes happen to require a flavor as natural as arrowroot as its usually minimally chemically composed from factories.

To make the right arrowroot measurement, use one-to-one scale. You can also still consider masa recipes with this as there wont be added components that are unneeded like fats for dishes as the temp rises with arrowroot that some often face.

With some getting benefits such as that, be prepared as those in comparison and likeness to regular flours, mesa versions tends to also miss said specific and unique authentic flavoring which cant simply and easily just be added and recreated from scratch. This might result to another big need for an ingredient alternative down the line and further affecting distinctive flavoring to begin with

Mix equal parts arrowroot powder and cold, non-dairy liquid in a 1:1 ratio to masa harina.

Best for: Arrowroot powder works well as a masa harina substitute, providing a similar texture in tortillas, tamales, and as a thickening agent for non-dairy products.

9. Flour

Regular flour is a readily available sub. A good starting guide is to compare the flavor taste with that which can only be delivered between lime mixed mesa meals.

Be careful to avoid using half as much during recipes because how each component can affect thicknesses on food end state. Use flour in about half the amount the recipe calls for; add slowly.

Best for: Flour powder works well as a masa harina substitute in thickening soups and sauces.

Try this recipe: Edible Brownie Batter: Flourless, Egg-Free, and Safe to Eat

10. Grits

Grits are made from ground corn and are Southern cuisine staple. They often have a coarser texture than masa harina.

Use corn grits as a 1:1 substitute; grind for a finer texture if needed.

Best for: Grits make a great masa harina substitute in recipes like cornbread, hushpuppies, and stews.

Need to substitute something else? Try these: Best Recipe Substitutions

Conclusion

Who knew there were so many ways to get around a missing bag of masa harina? You see, landing on the right masa harina substitute depends so much on what you are planning on making. You don’t have to scrap a Mexican recipe just because you're missing one key ingredient. Now go and prepare for the best tacos or cornbread ever made, and happy substituting!

Recipe