ORGANIC MASA HARINA, tortilla flour, yellow corn
Botanical Name: Zea Mays
Masa, the Spanish word for "dough," is the traditional dough used to make corn tortillas. It is made with hominy, or dried corn kernels that have been cooked and soaked in lime water, which are then ground into masa. Masa harina is flour made from dried masa.
Production: to make hominy, field corn (maize) grain is dried and then treated by soaking and cooking the mature (hard) grain in a diluted solution of lime (calcium hydroxide) or wood ash, a process termed nixtamalization developed in Mesoamerica thousands of years ago. Lime and ash are highly alkaline which help the dissolution of hemicellulose (a glue-like component of the maize cell walls), loosens the hulls from the kernels, and softens the corn for grinding.
Qualities: This process also changes the structure of the corn, freeing the nutritionally rich niacin so that it can be easily absorbed into the digestive tract. In addition, calcium is gained from the lime used as an alkali. The nixtamalization process also balances the amino acids, accessing more usable protein from the corn.
Common use: Masa harina is most commonly used to make tortillas, but it is also featured in other delicious dishes including tamales, pupusas, and arepas.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
- Reviews (4)
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We love this flour - super high quality, easy to work with. Good if you want to cut into whole wheat flour as well. We primarily use it to make our own tortillas in minutes (if you have a press or a super heavy cutting board!). 1 cup water to 3/4 cup masa and a fat pinch of salt. You won't regret it!!! You'll never buy store bought again and it's a fraction of the price to make them at home fresh.
Used it last night. Fabulous taste and texture. Makes great empanadas
I used this to make plain corn tortillas in a cast iron pan. Ingredients: masa harina, warm water, salt. I let the dough rest for 30 minutes then rolled out into tortillas between two sheets of parchment paper according to instructions found online. Absolutely delicious. I hear there's such a thing as a tortilla roller that apparently makes tortillas much faster than the hand-rolling I did. If I get one, we'll be eating tortillas all the time because they were absolutely delicious. I also used some of this masa harina when making flour-free cornbread where I soaked cornmeal and masa harina together overnight.