We like all of the options shown in the photo. If you cannot, all of these are available for purchase online. You might be able to find one or more brands of masa harina at your local grocery store or in Mexican markets. Availability might vary depending on where you live. There’s more than one brand of masa harina available, but here are the options we have used in our own kitchen. In other words, it has been cooked and soaked in an alkaline solution, ground into masa dough, and then dehydrated. The corn in these bags has gone through the nixtamalization process. Here are three bags of store-bought masa harina. It should be short and have the words “lime” or “cal” present.) You can also look at the ingredients list on the package. (Note, if you do plan to buy corn tortillas, look for the words “nixtamel” or “nixtamalized” on the package. Not all store-bought tortillas use this method (especially here in the United States), which is why the flavor of corn tortillas can vary and why homemade corn tortillas are such a treat. The process also makes tortillas taste incredible. Nixtamalization makes the outer walls of the corn more easily digestible and unlocks nutrients available in the corn. This ancient process was developed in Mesoamerica by the Aztec and Mayan civilizations. Cornmeal is not an adequate substitute for masa harina. This is quite different than the process for making cornmeal. Tortillas can be made from this freshly ground masa or the masa can be dehydrated so that it turns into a powdery corn flour. After sitting in this solution, the corn is then ready to be ground into masa or (masa dough). Masa harina - Masa harina is made with nixtamel or dried corn that has been cooked and soaked in an alkaline solution of water and calcium hydroxide (also known as slaked lime or cal).