Organic Masa Harina
Masa Harina is a type of corn flour typically used in Mexican cooking. It is made from corn kernels that have been treated with lime or wood-ash lye, a process called nixtamalization. When mixed with water and fat, masa creates a smooth dough that is ideal for making tortillas, tamales, huaraches and numerous other Mexican dishes.
· Creamy, off-white color and fine, soft texture
· A great vehicle for a wide variety of flavor profiles
· Certified according to the specifications of the National Organic Program
Suggested uses
Basic prep
Yield: 7 cups (enough for 30 to 35 tamales)
4 ½ cups OG63 Organic Masa Harina
3 ¾ cup cold water
1 ½ cups cold lard or vegetable shortening
1 tbl H175 kosher salt
· Combine masa harina and water in a large bowl and mix with your hands until ingredients are evenly incorporated and dough is moist throughout; set aside.
· Combine lard or shortening and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on high speed until shiny and white in color, about 2 minutes. Reduce speed to medium high and add dough in handfuls, letting it mix in before adding more, until all the dough has been added, about 2 minutes. Continue beating until ingredients are well combined and a smooth, soft dough has formed, about 1 minute more.
· Cover and refrigerate at least 1 hour or up to 2 days before using.
Storage & handling
Store in a dry, cool place.
Ingredients
Organic White Corn with trace of calcium hydroxide.
Masa harina is a type of corn flour typically used in Mexican cooking to make tortillas and tamales. It is made from dried maize that has been soaked and cooked in water treated with lime or wood-ash lye to remove the tough outer hull and the germ (a process called nixtamalization). This process also causes the kernels to puff up. The soaked corn is washed, then ground into masa. When fresh masa is dried, it is known as masa harina, masa being the Spanish word for dough, and harina the word for flour.
Although masa harina is made from ground corn, it is not the same as cornmeal, and the two products cannot substitute for one another. Masa harina has a softer texture and can absorb more fat, so it holds together better for tortilla-making. The nixtamalization process also balances the corn's amino acids, creating more usable protein than is found in cornmeal.
Masa harina is a vitally important ingredient in Mexican cuisine because it is used to make tortillas, which are the foundation for many dishes. It is also used to make such traditional dishes as tamales, huaraches, empanadas, arepas and sopes, as well as porridge and dumplings. It is also an excellent thickener for stews and chili.
Classic recipe
Pupusas with Black Bean and Goat Cheese Filling
Our Organic Masa Harina is the perfect ingredient to make many authentic Latin American and South American dishes. Pupusas are thick stuffed flatbreads which originated in El Salvador, and can be filled with bean puree, cheese or your favorite savory mix of vegetables or cheeses.
