Masa harina comes from an ancient method that Native Americans, Inca, Aztec, Maya, etc., used to process corn. Each group of people have their own name for this kind of processed corn. The processing releases niacin, prevents niacin deficiency disease caused by corn, and is high in calcium.
To make masa harina, corn is cooked in an alkali substance. Then the corn gets rinsed very well and ground up into a dough. The ground corn can then be used as specific dish. Or, it can be dried into a powder which Mexicans call masa harina.
My grandfather ate alkali treated corn as a porridge for breakfast. I find that although I had to adjust to the taste (it tastes like very strong corn chips), it energizes me. I use masa harina to make tortillas, enchiladas, cakes, cookies, and other dishes. All gluten/wheat free.
If you want to buy some masa harina, here’s a coupon to save $1 when you buy 2 (4lb) bags. Go HERE.
