Looking for a good masa harina substitute? We’ve rounded up some great options! It’s a staple in so many traditional Latin dishes like tamales, corn tortillas, and so much more.

1.Corn Flour

Corn flour is made from finely ground corn grain, offering a smooth and versatile ingredient for your kitchen. While it shares some similarities with masa harina, the two aren’t interchangeable.

Corn flour boasts a finer texture and lacks the slightly tart flavor found in masa harina. Its smooth grind makes it a go-to choice for thickening dishes like custards, sauces, and hearty stews such as chili.

Whether you’re perfecting a sauce or adding body to a comforting bowl of chili, corn flour is a reliable pick that works wonders in the kitchen.

2.Corn Grits

Corn grits are made from either hominy or milled corn, and their flavor varies depending on the source. If they’re made from hominy, they have a flavor similar to masa harina, while milled corn grits taste more like cornmeal.

Here’s the deal: the main difference between masa harina and corn grits is texture. Grits are typically coarser than masa harina. If you want to use grits as a substitute, you can grind them finer–especially for recipes like tamales or tortillas.

The good news? You can swap them out in a 1:1 ratio with masa harina.

3.Masa Preparada

Masa preparada is a game-changer for anyone who loves homemade corn dishes. This ready-to-use dough, meaning “prepared dough” in Spanish, is made from freshly ground hominy and saves you a ton of time in the kitchen.

Instead of mixing and grinding from scratch, you can jump straight into the fun stuff–like adding your favorite fillings and cooking them to perfection.

It’s a total time-saver! There are two main types to try: the smooth version is perfect for making tender corn tortillas, while the coarser mix, often enriched with lard and extra flavor, is ideal for tamales and pupusas.

Whether you’re a pro or just starting out, masa preparada makes cooking up authentic dishes easier than ever.

4.Varied Flours

Masa harina is more than just corn flour–it’s the heart of authentic flavor in many dishes. While it’s great on its own, you can use other flours as substitutes in a pinch, especially when thickening sauces or soups.

Just remember, every flour behaves differently. Whether you’re using wheat flour, rice flour, or something else, start with about half the amount the recipe calls for.

Add it gradually, keeping an eye on how it thickens, and adjust to perfection.

5.Canned Hominy

Canned hominy is a convenient alternative to masa harina. It has a texture similar to canned beans and works beautifully as a substitute. Simply blend canned hominy in a food processor until it forms a soft, dough-like consistency.

While it’s a bit different from the drier texture of ground dried hominy, it serves as a perfect 1:1 substitute. Pro tip: when using canned hominy for tamales or tortillas, start by adding less water than your recipe suggests.

Adjust as needed to get the right consistency.

6.Dry Polenta

Dry polenta is a classic Northern Italian staple made from yellow flint corn. Unlike grits, it has a coarser, flakier texture that adds a nice bite. With its rich corn flavor, it’s a versatile base for a variety of dishes and sauces.

You can find it in different forms, but finely ground polenta is your best bet for making tamales or thickening sauces. Plus, it’s a great substitute for masa harina–just use it in a 1:1 ratio in most recipes.

7.Ground Corn Tortillas

Corn Tortilla Flour Substitute Breathe new life into stale corn tortillas by turning them into a homemade flour substitute for masa harina. It’s a clever hack that reduces waste and adds convenience to your cooking routine.

Here’s why it works: Corn tortillas are made from masa harina, so reverting them back to a flour-like texture is a natural process. Opt for unflavored tortillas to keep your options open for various recipes.

To make the transformation, simply blend 3-4 corn tortillas with a pinch of kosher salt and a splash of hot water in a food processor. Pulse until you reach your desired consistency.

This easy method gives you fresh, homemade flour perfect for enhancing your favorite dishes.

8.Dried Hominy

Dried hominy is a fantastic alternative to masa harina. It’s basically masa harina before it’s ground into a fine flour. Hailing from Latin America and the Southern U.

S., hominy is corn that’s had its outer husk removed, typically through a lime-water soak. If you’re looking to use dried hominy as a substitute, here’s how it works: simply grind the whole kernels in a food processor until they reach a fine texture.

Then, use this ground hominy in place of masa harina at a 1:1 ratio. It’s a simple swap that keeps that authentic corn flavor you love.

9.Cornstarch

Cornstarch is a super-versatile thickening agent that can step in when you need a thicker consistency in soups or sauces. It’s a great substitute for masa harina in recipes where you want a heartier texture.

Unlike masa harina, cornstarch has a neutral flavor, so it blends into your dish without changing the taste. To use cornstarch as a substitute, start by making a slurry.

Mix equal parts cold water and cornstarch in a small bowl until smooth. Then, gradually stir this slurry into your sauce or soup, and watch as it thickens everything up nicely.

10.Arrowroot Powder

Arrowroot powder is a fantastic paleo-friendly alternative to masa harina. It shines when it comes to thickening sauces and gravies, and because it’s flavorless, it won’t alter the taste of your dishes.

Plus, it leaves a clear, glossy finish, making it a top choice for jellies and certain baked goods. Since it’s grain-free, it’s easy on the stomach and can even support weight loss efforts.

However, it’s not the best for making dough due to its fine texture, and it’s better to avoid mixing it with dairy to prevent a slimy consistency. When substituting for masa harina in thickening recipes, a 1:1 ratio works perfectly.

11.Cornmeal

Cornmeal and masa harina both come from corn, but they’re not identical twins. While masa harina gets treated with limewater, cornmeal skips that step, so it doesn’t have that tangy flavor.

But here’s the good news: cornmeal shares that same grainy texture, making it a practical stand-in for masa harina in recipes where texture is key. So, if you’re in a pinch and need a substitute, cornmeal is your go-to.

It won’t taste exactly the same, but it’ll get the job done with that familiar texture you’re looking for.

12.Flaxseed

Flaxseeds are way more than just a sprinkle for your multigrain bread. They can also work as a great substitute for masa harina in a pinch. While their nutty flavor is different from masa harina, they get the job done.

Plus, flaxseeds are loaded with antioxidants, Omega-3s, and fiber–making them a super healthy option. To use ground flaxseed as a substitute, simply mix 1/2 tablespoon of it with 2 tablespoons of water.

Easy, right? Flaxseeds are a versatile and nutritious alternative you’ll want to keep handy in your kitchen.