Masa Harina - White Corn Tortilla Flour - 450g

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

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

Experience the authentic taste of tradition with El Cielo White Corn Masa Harina. Made from premium white corn that has been nixtamalized and finely ground, this flour is the foundation of countless classic Mexican dishes.

• Delicate flavour with a subtle sweetness that pairs perfectly with any filling
• Smooth, pliable texture ideal for tortillas, tamales, pupusas, gorditas, and more
• Naturally gluten-free and rich in essential nutrients unlocked through nixtamalization
• Easy to prepare: just add water and a pinch of salt to create fresh masa in minutes

Whether you’re making soft, warm tortillas for tacos or hearty tamales for a family feast, this flour delivers the authentic taste and aroma that brings people together around the table.

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 White Corn (maize)
• Trace of lime (calcium hydroxide)

Origin

Mexico