Masienda’s Chef-Grade Masa Flour begins with single-origin heirloom corn white ocotillo corn, which is nixtamalized and then ground into a fine masa, or dough. For Masienda Chef-Grade Masa Flour, the masa then undergoes a low-and-slow drying process, which makes for a finished, shelf-stable masa flour that carefully preserves the flavor and nutrients of a freshly-milled masa.
With the simple addition of warm water*, the masa is transformed into the foundation for hundreds of dishes, including corn tortillas, tamales, tostadas, and other delicious preparations.
Produced using white ocotillo corn from the mountainous region of coastal Oaxaca. Known for its medium starch density and high oil content, white ocotillo is a workhorse of a varietal that produces puff-worthy tortillas with a brilliant, corny flavor.
DETAILS:
- 2.2lbs
- Non-GMO Heirloom corn, trace of lime
