Masienda Chef-Grade Masa Flour was developed to deliver:
Superior Flavor–derived from Masienda’s single-origin supply chain and culinary (never industrial) approach to sourcing
Consistency–We individually dial in the cook, nixtamal and grinding processes for each scratch-made batch
Ease of Use–Just add water (no molino required)
How It’s Made
Masienda’s Chef-Grade Masa Flour begins with single-origin heirloom corn (white olotillo) sourced from the tropical (coastal) climes of Oaxaca, Mexico.
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.
Expiration: June 9, 2022