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Masienda

Masienda White Masa Harina

Masienda

Masienda White Masa Harina

Regular price $14.50

Description

Packaging may vary.

This finely ground, masa (corn) flour yields a more intense corn flavor than others we’ve tried, which truly sets it apart from lesser brands. It’s earthy and slightly sweet. Originally established to assist restaurants in creating their own in-house masa production programs, Masienda developed their sourcing and production methods with professional chefs in mind, so you know their focus is on flavor over just volume and speed. The primary purpose of masa is to make homemade tortillas and Masienda makes it easy—simply add warm water and mix for the perfect tortilla dough, no grinding or mortar and pestle necessary. When cooked, the tortillas will be pliable with a pleasant chew and, of course, packed with traditional corn flavor.

Ingredients

Non-GMO heirloom corn (premium), trace of lime

  • Gluten Free

Specs

Net Weight: 2.2 lbs
Place of Origin: Mexico

How to use

Try your hand at making homemade tortillas—use 1 packed cup of the flour to 1 scant cup of water. The flour is also wonderful for thickening soups, the corn-nutty grain flavor of masa is a perfect companion to everything from brothy tomato and barley, to creamy chicken and leek, to beef and cabbage.

​1 lb of the masa harina yields approximately 2.4 lb of service-ready masa (38 tortillas, weighing 1 oz each before cooked—84 tortillas in each 2.2 lb bag of Masienda Chef-Grade Masa Flour).

Care

Store in a cool, dry place for up to a year.

Masienda White Masa Harina

Regular price $14.50
This chef-grade masa harina begins with single-origin heirloom corn grown in the fertile, tropical climate of Oaxaca, Mexico.

This chef-grade masa harina begins with single-origin heirloom corn grown in the fertile, tropical climate of Oaxaca, Mexico.

The kernels are lightly cooked before undergoing nixtamalization—a traditional process where the corn is steeped in alkaline-infused water—which softens each kernel and releases essential amino acids. After being ground into a fine texture, the masa is dried long and slow, so its freshly milled flavor is preserved.

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