Maseca Instant Corn Masa Flour, 1.8kg

Product Information

This Masa Harinais a nixtamalizedflour which means the cornhas beentreated with lime before being ground. This process allows Vitamin B and protein in the corn to be absorbed more easily when eaten, making the flour much more nutritious. This nixtamalization process was first developed thousands of years ago. As you make your way through Mexico you’ll find it to be a real treat, and perhaps quite the adventure, to try out the many different Gordita creations that reflect the diversity of the many local cultures that form the Mexican tapestry. Some places prefer vegetarian versions, others hold the salsa to be all-important, others like it simpler and drier or even without any kind of filling of any kind at all. In 1949 in Cerralvo, Nuevo Leon, we founded the first "nixtamal" corn flour facility in the world. Maseca was the name that Mr. Roberto González Barrera gave to this revolutionary product, which comes from "masa seca" (dry dough), i.e., dehydrated corn flour. It’s remarkable how variations in processing and regional traditions can influence these corn-based ingredients’ flavor, texture, and consistency. Technically, Maseca flour is not cornmeal because Maseca flour is cornflour, and cornflour is not the same as cornmeal.

This will have brown spots forming on the underside in about 60 seconds or so. This also makes it easy to flip the tortilla with your fingers as it will be sliding around the pan in a matter of seconds when the temp is right. Serve & Savor: Serve these golden delights hot and let your senses revel in their unique, irresistible taste. Masarepa’s distinct grind results in a dough that is neither too dense nor too airy, creating the perfect canvas for a wide array of fillings. Maseca flour is not necessarily a type of flour, but a brand of cornflour and Maseca flour is one of the top brands for cornflour. These are best eaten right off the skillet! But you can keep them warmby simply wrapping them in a tea towel or by using a dedicated tortilla warmer.Whether it’s the comforting warmth of a fresh tortilla or the rich flavors of a tamale, Maseca’s distinct taste enhances every dish it graces. Knead & Shape: Once the dough is ready, knead it with love for around 5-6 minutes. Divide it into small, palm-sized balls—about 2.5 inches each. Technically, Maseca flour is not the same as masa flour because the flours are prepared slightly differently. No, you definitely don't need a tortilla press, so please don't let that stop you from making your own tortillas!

Maseca flour is not vegan, but the ingredients it contains are. A vegan product must meet certain criteria, such as being cruelty-free and ensuring that its workers receive a fair wage. If you don’t mind a grittier texture, cornmeal is an excellent substitute for Masecan flour. The Difference Between Masa Harina And Corn Flou And if you want more details on the masa world then I have a few more articles that will fill in the gaps.Sin embargo, en 2018 Gruma aclaró que los niveles mencionados están muy por debajo del límite máximo de residuos de dicho herbicida permitido por la FAO, la OMS y la EPA. Gruma reiteró que la FDA vigila que los residuos de pesticidas en alimentos no excedan los límites máximos establecidos por la EPA. [9 ]​ Al respecto, el Doctor José Miguel Mulet Salor, Director del Laboratorio de Crecimiento Celular del Instituto de Biología Molecular y Celular de Plantas de la Universidad Politécnica de Valencia, España, afirmó que no existe ningún riesgo al consumir tortillas hechas con harina de maíz Maseca. El Doctor Mulet ha subrayado que para conseguir un gramo de glifosato se tendrían que tener mil toneladas de maíz. “O sea que tomarse una aspirina o tomarse un café supone estar expuesto a cantidades de compuestos tóxicos mucho más peligroso que el glifosato que hay por comer una tortilla”. [10 ]​ Maseca and Masarepa, while both corn-based, have carved distinct culinary identities in their respective regions. Maseca, reigning supreme in Mexican and Central American kitchens, is vital in crafting traditional dishes.