Maseca Blue Corn Masa Flour is made from ground, blue dried corn. This flour can be used to make masa harina (dough), tortillas, sopes and empanadas, enchiladas, pupusas, guaraches, arepas, and atole.

Combine 2 cups of MASECA Blue cornflour with 1 1/2 cups of water. Mix thoroughly for 2 minutes until you form a soft dough. If the dough feels dry, add teaspoons of water (one by one). Tortillas: Divide dough into 16 equal balls of approximately 28g each. Blue corn masa flour has an earthy corn flavor and a hearty, fine to medium texture. Blue corn masa flour is made from ground blue posole, a treated and ready-to-cook blue corn. Masa harina is a powdered form of masa harina that can be dried and stored. Maseca Blue Corn Masa Flour is made from ground, dried corn. This flour can be used to make masa harina (dough), tortillas, sopes and empanadas, enchiladas, pupusas, guaraches, arepas, and atole.