Description
HariMasa corn flour 1 kg – nixtamalized masa harina for corn tortillas
HariMasa Masa Harina is a nixtamalized corn flour, one of the key ingredients in Mexican cooking. The flour is mainly used for homemade corn tortillas, but also suits tamales, sopes, gorditas, pupusas and other traditional dishes.
Nixtamalization is a traditional process in which whole corn kernels are cooked and soaked in limewater before they are rinsed and ground. The process gives the flour better flavour, a clearer tortilla aroma and a dough that is more elastic and easier to work with. The tortillas hold together better and are less prone to cracking.
Nixtamalization also makes nutrients such as niacin more available to the body, and the corn absorbs calcium from the limewater.
How to use HariMasa
Mix the flour with water and a little salt, press or roll out the dough, and cook the tortillas quickly in a hot pan or on a griddle. That gives you tacos with real corn tortillas made from scratch.
Features
- Nixtamalized white corn flour
- For homemade corn tortillas
- Good tortilla aroma and authentic corn flavour
- Better texture and more elastic dough than regular cornmeal
- Tortillas are less prone to cracking
- Ingredient: white nixtamalized corn
- Pack size: 1 kg
Uses
- Corn tortillas and tacos
- Tamales, sopes, gorditas and pupusas
- Tostadas
- Mexican street food
Frequently asked questions about HariMasa corn flour
What is the difference between masa harina and regular cornmeal?
Masa harina is made from corn that has been nixtamalized, cooked and soaked in limewater before grinding. That gives an elastic dough that holds together and a distinct tortilla flavour that regular cornmeal does not give.
How do I make corn tortillas?
Mix the flour with water and a little salt into a smooth dough. Press or roll out small rounds and cook them quickly in a hot pan or on a griddle.
What else can I make with the flour?
Tamales, sopes, gorditas, pupusas and tostadas.
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