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substitute for masa harina

s
steve h. Nov 7, 2005 04:11 PM

I'm making a so-called Texas chili based on a recipe by Tyler Florence. The recipe sounded really good but I can't get the masa harina. It seems the masa is used as a thickening agent. Any thoughts? Thanks in advance.

Link: http://www.foodtv.com/food/recipes/re...

  1. n
    Niki Rothman Nov 7, 2005 04:15 PM

    Corn meal will work better than anything else you could use.

    1 Reply
    1. re: Niki Rothman
      j
      jim m. Nov 7, 2005 04:37 PM

      I agree that corn meal is the best substitute. You can grind it finer in your blender to make it more like masa harina, if you want.

    2. c
      Candy Nov 7, 2005 04:36 PM

      If you can get some corn tortillas grind them finely in a food processor or blender. In a blender you might have to add some water, but usually I mix my masa with water into a psate before adding it to the chili anyway. It helps keep it from clumping into little masa dumplings.

      The masa aids in thickening and it adds good flavor. The tortillas are made from masa.

      1 Reply
      1. re: Candy
        m
        magnoliasouth Sep 17, 2012 04:04 PM

        The only problem with your substitution is if you're making corn tortillas. That's obviously not a good substitute.

      2. s
        steve h. Nov 7, 2005 09:17 PM

        Thanks everyone for the fast response. Dinner tonight was a huge success. Grinding corn tortillas in the blender and adding them in the last 10 minutes or so of cooking both thickened the chili and added an extra layer of flavor. Chowhound is the best.

        2 Replies
        1. re: steve h.
          c
          Candy Nov 8, 2005 01:03 PM

          I'm glad it worked out for you. The masa adds a flavor that cornmeal just would not.

          1. re: Candy
            d
            Dommy! Nov 8, 2005 05:10 PM

            Agreed! I've also tried Alton's recipe using Tortilla Chips as the thickner... EXCELLENT subsitution!!

            --Dommy!

        2. todao Sep 17, 2012 04:30 PM

          http://chowhound.chow.com/topics/280779

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