Masienda Heirloom Yellow Masa Harina 2.2 lb — Nixtamalized, Gluten-Free Corn Flour for Tortillas & Tamales

This masa harina blends traditional nixtamalization with modern packaging so home cooks can make corn-based dishes that carry the grain's original flavor and aroma. Stone-ground from heirloom yellow corn, the flour is non-GMO and free of preservatives. Each 2.2-pound bag yields roughly 84 six-inch tortillas, giving you a full pantry staple for everyday meals or weekend projects like tamales and pupusas.

How do I make fresh tortillas with this masa harina?

Making tortillas is straightforward: mix masa harina with water and a pinch of salt until a soft, pliable dough forms, then press and cook. The nixtamalized corn provides the classic corn taste and flexible texture that browns evenly on a hot griddle.

• Ratio: about 1 cup masa harina to 2/3–3/4 cup warm water.
• Rest dough 10–15 minutes for hydration and easier pressing.
• Cook 45–60 seconds per side on a hot skillet for best char.
• Yield: 84 six-inch tortillas per 2.2 lb bag (approx.).

What else can I make besides tortillas?

Masienda masa harina is versatile for tamales, pupusas, arepas, tostadas and fried or baked corn snacks. The nixtamalization process improves flavor and dough behavior, making it suitable for both simple and complex preparations.

• Tamales: mix with lard or vegetable shortening and filling before steaming.
• Pupusas and arepas: form thicker discs and cook until golden.
• Tostadas & chips: press thin and fry or bake for crunchy bases.
• Thickening: use as a corn-thickener in stews or soups for corn character.

How should I store the masa harina to keep it fresh?

Keep the sealed bag in a cool, dry cupboard away from direct sunlight to preserve aroma and texture. Once opened, transfer to an airtight container or reseal the bag to prevent moisture and pests; refrigerated storage can extend shelf life in humid climates.

• Store unopened in a dark, dry pantry.
• After opening, use an airtight container or zip-seal bag.
• Refrigerate or freeze for longer storage if your kitchen is humid.
• Use within several months of opening for best flavor and performance.

Why choose nixtamalized heirloom corn over regular corn flour?

Nixtamalization is a traditional alkaline cooking step that releases complex corn flavors and improves dough texture compared with plain cornmeal or non-nixtamalized flour. Heirloom yellow varieties bring distinctive taste, color and aromatic depth often missing from mass-market alternatives.

• Richer corn flavor and natural aroma from traditional processing.
• Better dough cohesion and pliability for tortillas and tamales.
• Non-GMO and free from artificial preservatives for cleaner ingredients.
• Heirloom corn delivers unique, heritage-driven character.

Who is this for? Home cooks, tortilla enthusiasts, and small-scale professional kitchens that want an authentic, easy-to-use masa harina will appreciate Masienda's heirloom yellow corn flour. It suits people seeking gluten-free, preservative-free ingredients and anyone experimenting with traditional Mexican preparations like tortillas, tamales, pupusas and arepas. If you want approachable recipes, the included cookbook references offer step-by-step ideas to get started.

Ingredients

Non-GMO heirloom corn (premium)