This item is currently only available for pre-order and will not be shipping until early March.
Masienda Masa Flour begins with the highest quality heirloom corn, sourced from Oaxaca, Mexico.
This whole-kernel corn is then gently cooked and slowly steeped in slaked lime water for 12 hours. This nixtamalization process softens the corn, imparts calcium and activates the essential amino acids and vitamin B3 found naturally in each kernel.
The kernels are then rinsed and ground into masa with hand-carved, traditional lava stones, creating the perfect texture for fresh masa (dough). For Masienda 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 Latin preparations.
* Water can be substituted with other liquids such as stocks, broths, juices etc., depending on the desired flavor. Spices may also be added. Masienda respects tradition while encouraging creativity for all cooks.