On a mission to create a tortilla flour that produces a perfectly puffed up, pliable tortilla, the stone-milling masters at Hayden Flour Mills teamed up with the heirloom corn experts at Masienda. The result? A 50/50 blend of Olotillo Blanco heirloom corn sourced from Oaxaca, Mexico and White Sonora Heritage wheat from Arizona that makes restaurant-quality tortillas right at home. This best of both worlds blend produces a soft, chewy flour texture with tons of rich corn flavor and little fat. It’s ideal for tacos, quesadillas, enchiladas or anything else you may need a tortilla for. Simply follow the recipe on the back of the box and let the flour do the rest–trust us, we tested it out ourselves and couldn’t stop eating them.
Dating to around 10,000 B.C., corn tortillas are integral to Mexican culture, comprising many of Mexico’s most traditional dishes from tacos to chilaquiles. Tortilla consumption in the country comes in at over 145 pounds of tortillas per person annually, and the average Mexican is said to consume about 6 tortillas a day.
We test everything we sell. Here’s how we’d use this.
Simply follow the recipe on the back of the box for easy homemade tortillas.
Store in a cool, dry place.
Based in Arizona, Hayden Flour Mills grows and harvests local heritage grains that have a unique depth of flavor and stone-mills them in small batches, so they are incredibly fresh and retain all of their nutrients.
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