Heirloom Red Corn Masa - Chef Grade
Made from Heirloom Red corn from Mexico this Masa is perfect for creating Red tortilla's which are famed for their flavor!
Our Heirloom Masa has been developed by chefs to create a masa with superior flavour derived from single-origin supply chain and culinary (never industrial) approach to sourcing
This Masa's consitency individually dial in the cook, nixtamal and grinding processes for each scratch-made batch making it easy to use! just add water!
How It’s Made
Masienda’s Chef-Grade Masa Flour begins with single-origin heirloom corn.
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.