MASA HARINA - Kosher/Naturally Gluten Free

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MASA HARINA - Kosher/Naturally Gluten Free

MASA-10

Description:

Temporarily Unavailable... Masa Harina is a specially prepared corn flour used in Mexican cooking to make corn tortillas, tamales, and other corn-based dough. Masa Harina is a corn flour made from sun-dried posole that has been prepared with lime or wood-ash lye water. The posole is cooked and then left to soak in the lime water overnight. This treatment in lye or limewater balances the corn’s amino acids, making available more usable protein. The Posole is then ground into Masa meaning “dough” and Harina meaning “flour”. Masa Harina is totally different from cornmeal and they are not a substitute for each other even though they are both ground from corn. Masa Harina is excellent for Mexican cooking and can soak up large amounts of fat during its cooking, this allows it to hold together better in tortillas. Masa Harina may be used as a thickener in soups and chili’s and can be used for bread and other food items.

Ingredient Statement:

Corn Masa Flour, Trace of Lime.

Masa Harina may be used in tamales, quesadillas, empanadas, pupusas, corn cakes, taco bake, chicken enchilada pasta, tomato bisque, hominy pinto burgers, chili gravy, chicken enchilada soup, and Chipotle chicken enchilada chowder. Can be used as a thickener or as a breading too. Masa Harina is used to make tamale dough and tortillas. Tamales may be filled with wild mushrooms, garden vegetables, seafood, cheese, and chocolate.

Recommended Preparation Instructions:

To make tortillas: Combine 2 cups Masa Harina with 1 cup water. Work dough for 5 minutes (should be very soft). Add water or Masa to correct consistency. Divide the dough into 1½” balls, let rest for 20 minutes, form an 8” flat circle. Place on a greased, heated skillet. Cook for 2 minutes on each side.