Masa Harina - Blue Corn Tortilla Flour - 450g

Masa Harina - Blue Corn Tortilla Flour - 450g
Organic Mexican Products by EL CIELO

450g Nixtamalized Blue Corn Flour. Organic ingredients. Fair trade native Mexican corn. Produced in Mexico.

Bring authentic flavour and vibrant colour to your kitchen with El Cielo Blue Corn Masa Harina. Made from carefully nixtamalized blue corn, this flour is finely ground to deliver the perfect texture for traditional tortillas, tamales, pupusas, and more.

• Rich, earthy taste with a hint of nuttiness
• Naturally gluten-free and packed with antioxidants from blue corn
• Versatile for both savory and sweet recipes
• Easy to use: just add water and a pinch of salt to create fresh, homemade tortillas in minutes

Whether you’re crafting classic Mexican dishes or experimenting with modern recipes, this flour adds depth of flavor and a striking indigo hue that makes every meal memorable.

Features

• Fair trade native Mexican corn
• Nixtamilized
• Preservative free
• Non-GMO
• Gluten free

What is Nixtamalization?

Nixtamalization is a traditional method developed in Mesoamerica thousands of years ago. The process involves:

• Soaking and cooking dried corn kernels in an alkaline solution, usually water mixed with lime (calcium hydroxide) or sometimes wood ash
• Steeping the corn for several hours to allow the solution to penetrate the kernels
• Washing and removing the hulls, leaving softened kernels known as nixtamal
• Grinding the nixtamal into masa (corn dough), which becomes the base for tortillas, tamales, pupusas, and other staple foods

Benefits of Nixtamalization

This process is more than just culinary tradition, it transforms corn in ways that make it healthier and more versatile:

• Improved Nutrition:
  Unlocks niacin (vitamin B3), preventing deficiencies such as pellagra
  Increases bioavailability of proteins and minerals like calcium and iron
• Better digestibility:
  Softens kernels and breaks down hemicellulose, making corn easier to grind and digest
• Enhanced flavour and aroma:
  Produces a richer, nuttier taste and characteristic aroma that defines authentic tortillas and tamales
• Food safety:
  Reduces harmful mycotoxins (like aflatoxins) by up to 97–100%, making corn safer to eat

How to use

Mix 2 cups of flour with approx 2 cups of lukewarm water and mix for about 4 minutes by hand.

Divide masa into approx 16 small sized balls (26g each).

Use a tortilla press (or 2 strong flat surfaces) covered with wax paper to flatten the masa balls (about 3mm thick).

Peel tortillas off the wax paper and place on a hot plate (no oil/preheated), cook for 20-30 seconds each side, flipping 3 times to fully cook the tortilla.

Remove from heat and place inside a folded cotton cloth (or tortilla warmer) to keep warm until served.

Ingredients

Corn cooked with lime water:

• 100% stoneground organic Blue Corn (maize)
• Trace of lime (calcium hydroxide)

Origin

Mexico