Masienda Heirloom Red Corn Masa Harina Flour — 2.2 lb Nixtamalized, Gluten-Free, Authentic Tortilla & Tamale Masa

Masienda Heirloom Red Corn Masa Harina is a nixtamalized red corn flour crafted for authentic tortillas, tamales, pupusas, arepas and other traditional corn dishes.

Made from heirloom Mexican corn using traditional nixtamalization, this masa harina delivers a deep, true corn flavor and a smooth texture that works for a wide range of Latin American and Central American recipes. The flour is gluten-free, non-GMO and contains no preservatives, packaged in a 2.2-pound bag that yields roughly 84 six-inch tortillas. Whether you’re an experienced cook or trying masa for the first time, this flour aims to make everyday corn-based dishes taste closer to the street kitchens and home cooking of Mexico.

How does this masa harina perform for homemade corn tortillas?

The nixtamalized heirloom red corn creates a dough that’s pliable, aromatic, and easy to press or hand-form. It browns evenly on a hot griddle and develops the tender chew and slightly nutty finish expected of high-quality corn tortillas.

• Mixes into a cohesive, non-sticky masa with just water.
• Yields about 84 six-inch tortillas per 2.2 lb bag.
• Browns and puffs consistently on a cast-iron or nonstick comal.
• Natural corn aroma enhances tacos, quesadillas, and tostadas.

Can I use it for tamales, pupusas, or arepas?

Yes—this masa harina adapts well to different preparations: a firmer dough for tamales, a pliable mix for pupusas, and a versatile base for corn cakes like arepas. Adjust hydration and fat content per recipe to reach the desired texture.

• Increase liquid and fat for softer tamale masa.
• Press thicker disks and fill for pupusas with a slightly stickier dough.
• For arepas, combine with water and a touch of oil until smooth and shaped easily.
• Nixtamalization improves flavor and dough cohesion across recipes.

How should I store and handle this flour to keep it fresh?

Store the sealed bag in a cool, dry pantry away from direct sunlight to preserve flavor and quality. Once opened, transfer to an airtight container or reseal the bag tightly to protect against moisture and odors.

• Keep in pantry or cupboard; avoid humid areas.
• Use within months for best aroma and texture.
• Refrigerate or freeze for long-term storage in airtight packaging.
• Label with opened date so you track freshness.

What makes heirloom red corn different from regular masa harina?

Heirloom red corn brings a distinct color, aroma and layered corn flavor that standard yellow or white masa flours may lack. The nixtamalization process used here enhances the corn’s natural sweetness and gives the dough a more complex mouthfeel.

• Heirloom kernels offer deeper, earthy flavor notes.
• Red corn adds visual appeal to tortillas and dishes.
• Nixtamalization improves dough elasticity and aroma.
• Non-GMO and preservative-free for cleaner ingredient profiles.

Who is this for? Home cooks, professional chefs, and anyone who wants to recreate authentic Mexican and Central American corn-based dishes will appreciate this masa harina. It's suited to those seeking gluten-free alternatives, cooks who value heirloom ingredients, and people who want a convenient, ready-to-use nixtamalized flour to make tortillas, tamales, pupusas, arepas, tostadas and more without processing dried corn themselves.

Product details: 2.2-pound bag of nixtamalized heirloom red corn masa harina; yields approximately 84 six-inch tortillas; gluten-free, non-GMO, preservative-free. See included MASA cookbook for recipe ideas and techniques.

Ingredients

Non-GMO heirloom corn (premium)