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Red Chef-Grade Masa Flour (Harina)

$12.00

Red Masa Harina (corn flour) — 2.2 lbs

Just add water.

 

In stock

  

Red Chef-Grade Masa Flour (Harina) — 2.2lbs

You’ve tried the original and the blue, now it’s time to go red. This masa harina is made with mushito rojo corn — grown alongside the mushito azul in the heart of avocado country, and the lightest and fluffiest varietal we carry.

Ready to use and accessible to beginners, novices and experts alike.

Just add water.

 

How It’s Made:

Masienda’s Red Chef-Grade Masa Flour begins with single-origin heirloom corn: mushito rojo.

This whole-kernel corn is gently cooked and steeped in slaked lime (alkaline) water, an ancient technique known as nixtamalization. This process softens the corn, imparts calcium and activates the essential amino acids and vitamin B3 found naturally in each kernel.

The kernels (now nixtamal) are 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.

 

Here’s how to use it:

1 Chef-Grade Masa Flour : 1.4 water* (by weight e.g., 1 kg : 1.4 kg)

If you do not have a scale, one packed cup of Chef Grade-Masa Flour requires approximately one scant cup of water (by volume). Just feel it out.

Slowly add the water to the dry masa flour in a large bowl, stirring the masa to incorporate evenly by hand (you may also choose to use a standup mixer with paddle extension). Knead until the water is evenly incorporated and no dry, powdery spots remain. Add salt, spices and seasonings to taste (optional), evenly incorporating throughout finished masa. If aiming for a masa for tortillas, you want a finished masa that is moist to touch, but not tacky (leaving bits of wet masa on your hand and fingers).

Once prepared, use immediately, or rehydrate with additional water before use (if waiting several minutes before use).

Tortilla Note: For additional hydration during tortilla cooking process, we recommend using a spray bottle/mister to lightly hydrate each side of the tortilla (to prevent dryness and cracking).

*Warm water (~100 degrees F, or the hot setting on your faucet) is recommended, in order to begin blooming the natural flavor of the masa and to fully activate the small bits of pericarp (corn skin) in the masa flour (which help the masa bind, naturally).

Notes:1 lb of Chef-Grade Masa Flour 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)

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

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

* Water can be substituted with other liquids such as stocks, broths, juices etc., depending on the desired flavor. Spices may also be added.

 

 

 


 

Masienda

All corn from Masienda is completely non-GMO grown on small farms using regenerative agricultural practices. It has never been treated with pesticides or fumigants.

Every heirloom corn varietal comes from hand-selected seeds preserved by farmers for hundreds (and sometimes) thousands of years, with the flavor and quality of the corn further perfected with each passing generation. Heirloom corn is nothing like the hybrid corn that makes up 99.9% of what we know in the US (even the organic stuff): it’s the OG superfood.

Red Chef-Grade Masa Flour (Harina)

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