Masienda Masa Taquera masa harina 26 oz (Pack of 2) — Nixtamalized, Gluten-Free Tortilla Flour for Soft, Pliable Corn Tortillas

Masienda MASA TAQUERA is a nixtamalized, whole‑grain masa harina sold in 26 oz bags (pack of 2) designed to make soft, flexible corn tortillas and other traditional corn preparations.

Made in Mexico from non‑GMO corn using nixtamalization, this masa harina reproduces the earthy, slightly tangy flavor and elasticity of tortillería‑style dough. Each 26 oz bag yields about sixty 6‑inch tortillas and is formulated to produce tortillas that bend without cracking, hold fillings, and offer the texture expected in classic corn tacos. The flour is gluten‑free and contains no preservatives.

What makes nixtamalized masa harina different from regular corn flour?

Nixtamalization is a traditional process where corn is treated with an alkaline solution before grinding, altering flavor, nutrition, and dough behavior. That treatment gives masa its characteristic aroma, improved dough cohesion, and a more authentic tortilla taste than straight milled corn flour.

• Richer, slightly tangy corn flavor from nixtamalization.
• Enhanced dough elasticity for pliable, crack‑resistant tortillas.
• Whole‑grain texture and better binding compared with plain cornmeal.

How do I use Masienda MASA TAQUERA to make tortillas at home?

Combine masa harina with warm water and a pinch of salt to form a soft, not sticky dough; rest briefly, then press or hand‑shape into tortillas and cook on a hot griddle. Adjust water by tablespoons if the dough feels too dry or too wet to achieve the ideal pliability.

• Typical ratio: start with about 1¼ to 1½ cups warm water per 2 cups masa, adjust as needed.
• Rest dough 5–10 minutes for even hydration and easier shaping.
• Cook on a preheated comal or skillet 45–60 seconds per side until spots and slight puffing appear.

Will this masa work for other recipes besides tortillas?

Yes — nixtamalized masa is versatile for tamales, gorditas, sopes, pupusas, and certain batters. Because it contains whole‑kernel properties and extra elasticity, it performs well in any recipe that benefits from pliable, flavorful corn dough.

• Use for hand‑pressed gorditas and sopes that need structure without crumbling.
• Form tamale masa by combining with fat and steaming as directed in recipes.
• Mix into batters for corn‑based fried or griddled snacks with authentic texture.

How should I store Masienda MASA TAQUERA and how many tortillas will one bag make?

Keep sealed bags in a cool, dry place to preserve flavor and texture; once opened, reseal or transfer to an airtight container. Each 26 oz bag makes roughly sixty 6‑inch tortillas, so the two‑pack provides a convenient quantity for families or for repeat cooking sessions.

• Store unopened in pantry; after opening use an airtight container or heavy zip bag.
• One 26 oz bag ≈ 60 six‑inch tortillas; pack of two ≈ 120 tortillas total.
• Best used within typical pantry shelf life for flour‑style products; refrigerate if you expect long storage after opening.

Who is this for: Home cooks and small‑scale creators who want authentic, nixtamalized masa for tacos, tamales, and other corn preparations. Masienda MASA TAQUERA suits gluten‑free diets and anyone seeking whole‑grain, non‑GMO masa made in Mexico, especially those who prioritize authentic flavor, pliability, and tortillas that hold up to hearty fillings.

Ingredients

Non-GMO Corn