Masienda Heirloom Red Corn Masa Harina 2.2 lb Pack of 2 - Nixtamalized, Gluten-Free Masa for Tortillas & Tamales

Masienda Heirloom Red Corn Masa Harina is a nixtamalized, gluten-free corn flour made from Mexican heirloom red corn, formulated for authentic tortillas, tamales, pupusas, arepas and other corn-based dishes.

Made from carefully nixtamalized heirloom red corn sourced in Mexico, this masa harina brings an earthy, slightly sweet corn flavor and pliable dough performance to home kitchens. Each bag yields roughly 84 six-inch tortillas and the two-pack provides pantry-ready supply for multiple meals, baking projects, or gatherings. The flour is non-GMO and free from preservatives, offering a simple ingredient to recreate classic Latin American recipes.

How will this masa harina change my homemade tortillas?

This masa produces a tender, slightly chewy tortilla with a pronounced corn aroma and deep color from the red heirloom kernels. Nixtamalization improves dough workability, so it rolls and presses without cracking when hydrated correctly.

• Yields about 84 six-inch tortillas per bag for predictable planning.
• Nixtamalized process improves flavor, aroma, and texture.
• Red corn gives tortillas a distinctive hue and richer taste.
• Rehydrates into a pliable masa that presses and cooks evenly.

What recipes can I make with Masienda heirloom red corn masa?

Beyond tortillas, this masa harina is versatile for a range of traditional dishes—tamales, tostadas, pupusas, arepas, and fried or baked corn snacks. It also works for creative modern recipes that call for corn flour or masa dough.

• Tamales: mix with broth and fat for a spreadable masa base.
• Pupusas and arepas: form thicker, stuffed or grilled corn cakes.
• Tostadas and chips: shape thin and bake or fry for crispness.
• Innovative uses: corn breads, dumplings, or batter for frying.

How do I store and prepare the masa for best results?

Keep unopened bags in a cool, dry pantry; once opened, reseal or transfer to an airtight container to preserve aroma and moisture balance. Hydrate slowly with water (or warm broth) until a soft, non-sticky dough forms, then rest briefly before shaping and cooking.

• Storage: cool, dry place; airtight after opening to stay fresh.
• Hydration: add liquid gradually—aim for a soft, slightly tacky masa.
• Resting: 10–20 minutes improves workability and flavor melding.
• Cooking: cook on a hot comal or skillet until golden and slightly puffed.

Who is this for? Home cooks, professional chefs, and food enthusiasts seeking an authentic corn foundation will appreciate Masienda Heirloom Red Corn Masa Harina. It's tailored to people who want to replicate regional Mexican and Central American dishes with a deep corn flavor and natural ingredients. Whether you’re making tortillas for weeknight tacos, assembling tamales for a celebration, or experimenting with red-corn recipes from Masienda’s cookbook, this two-pack gives you the quantity and quality to explore traditional preparations and inventive twists.

Features:

• Quality - Deeply flavorful, wholesome masa with lingering corn taste.
• Authentic - Nixtamalized masa from heirloom Mexican red corn.
• Details - Each 2.2 lb bag makes ~84 six-inch tortillas.
• Our Cookbook - Try Masienda’s MASA recipes for tortillas, tamales, and more.
• Masienda - A mission-driven brand connecting people to Mexican culinary traditions.