A Traditional Central American Corn Flour

Make your own tamales and tortillas at home! It’s fun and easy with authentic corn masa harina, a flavorful stone ground cornmeal that’s been precooked with limewater to make the dough pliable. Masa is also wonderful in recipes that call for cornmeal.

Masa harina is a traditional Central American corn flour dried and treated by soaking and cooking the mature (hard) grain in a diluted solution of slaked lime (calcium hydroxide) or wood ash, a process termed nixtamalization. Soaking the corn loosens the hulls away from the kernels and softens the corn, while making it easier to digest and absorb the nutrients.

This process produces hominy, which is stone ground into masa. It is an excellent source of fiber; corn flour contains about 7.3 grams of fiber per 100 grams serving and helps to reduce constipation. It keeps you fuller longer for weight loss benefits.

It is the time-honored Central American and Mexican breakfast staple and is used in tortillas, corn chips, taco shells, tamales, and other traditional Mexican cuisine. It is the best way to elevate recipes for tacos, tamales, empanadas, and scores of authentic Mexican dishes. Make your family’s traditional recipes or create your own delicious dishes!