I'm currently living in France and wanting to make traditional Mexican food. One problem: no masa harisa to make tortillas. Is there a substitute, or a practical way around this dilemma? Merci beaucoup!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kenzi is the Managing Editor of Food52.
I've read that if you're using masa harina as a thickener, cornmeal or flour will provide a similar texture (not the taste, but it might do in a pinch). For tortillas, you might be in a bit of a pickle -- most substitutions won't provide you with the end product you're looking for. I've come across an interesting hack that has you grind tortilla chips into a fine powder with a processor, but I really think saving Mexican for another night and mail-ordering yourself some real masa harina might be the way to go.
Are you living in Paris? You could try G Detout. They really do have everything.I don't think there is a really good sub for Masa Harina. To get the flavor but not the consistency you might try adding some corn meal to a crepe recipe. I have done this before Masa was available in my town and you will end up with a pliable tortilla like substitute. not the real thing but.....
If you think about it, masa harina is already a less than ideal short-cut. Can you find dry field corn in France? Making masa from scratch is pretty straight forward, if not a bit laborious.
Please enter a valid email address.
Well played. You deserve a cookie.
A cookie crust with a delicious secret.
The Scrappy Baking Trick That Takes the Cake (Well, Pie!)
How Often Should You Clean Your Sheets?
Great Gifts for Mom, Under $100
Save on Our Clever Italian Risotto Pan