King Arthur Flour Finely Ground White Corn Organic Masa Harina Flour 2 lbs (907 g)

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King Arthur Flour Finely Ground White Corn Organic Masa Harina Flour 2 lbs (907 g)

Regular Price: US$44.99

Special Price US$34.99

Availability: In stock

Supplier: King Arthur Flour

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Cooking & Baking Flours & Meals Corn

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Description

Organic
100% Employee Owned
ESTD 1790
For Soft, Homestyle Corn Tortillas
Kosher
Certified Gluten Free
Non GMO Project Verified
USDA Organic
Certified Organic by Quality Assurance International
Certified B Corporation
Perfect for Homestyle Corn Tortillas, Tamales & Pupusas

Organic Masa Harina

Our Masa Harina (or dough flour) is made from organic white corn that is 100% American-grown and milled. The Masa is prepared in the traditional manner beginning with soaking the corn with lime to deliver incredible flavor and texture. Because it's super finely ground, it is easy to work with when preparing tortillas, tamales, and pupusas. Try it as a breading or to thicken soups.

Suggested use

Tips for Making Tortillas

If using a stand mixer, remember to make enough masa to allow the paddle to work effectively, at least 2 cups of flour.
If making tortillas for later, add 1 teaspoon oil per cup of Masa Harina and your tortillas will stay soft and flexible when reheated.
Leftover prepared masa may be wrapped and chilled for 2 to 3 days before using.

Our Recipe for Homestyle Corn Tortillas

2 cups (185 g) King Arthur Organic Masa Harina Flour

3/4 teaspoon salt

1 1/2 cups (340 g) warm water

Mix the dough: In a large, shallow bowl, stir together the Masa Harina and salt, gradually stirring in the warm water until evenly wet. Knead the dough in the bowl until smooth, and somewhat firm, about 5 to 10 minutes. If dough is dry or crumbly knead in extra water a teaspoonful at a time.
Rest the dough: Cover the bowl and let the dough rest at room temperature for at least 30 minutes.
Portion the dough: Divide the dough into 16 pieces (30 g to 35 g). Roll each piece into a ball and cover.
Press the tortillas: Place a dough ball between two pieces of plastic wrap in a tortilla press. Gently press down to form a 4" to 5" tortilla about 1/8" thick.
Cook the tortillas: Heat a nonstick or cast iron skillet (or comal) over medium-high heat. Peel the tortilla away from the plastic wrap and lay it in the skillet. Cook the tortillas for 40 to 60 seconds per side, flipping it once. Wrap the cooked tortillas in a kitchen towel to keep them soft. Repeat with the remaining tortillas.

Yield: 16 medium (5" diameter) tortillas.