Made with dried corn kernels that have been cooked and soaked in limewater before grinding, our masa harina corn flour is ideal for traditional foods like tortillas, tamales and pupusas, and it's also a fantastic addition to baked goods. Use it as breading or to thicken chili and soup.
Dear Friends,
At Bob's Red Mill, we've used age-old methods to bring traditional foods to your table since 1978. Now we offer the widest variety of whole grains, flours and seeds of any mill in the world. Like many of our products, our masa harina is made using centuries-old techniques to create a delicious, high quality flour you can trust.
To your good health, Bob Moore
Suggested useCorn Tortillas
Mix salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered with a damp towel. Preheat a griddle or flat surface. Divide the dough into 2-inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press directions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for another minute.
Makes 12 tortillas.
Other ingredientsCorn, lime.WarningsStore in a cool, dry place.There are no reviews for this product.
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