MASA HARINA
| 25# Bag | $93.44 | |
| 10# Bag | $39.68 |
MASA HARINA
MASA-25, MASA-10
Description:
Masa Harina is a specially prepared corn flour used in Mexican cooking to make corn tortillas, tamales and other corn-based dough. Masa Harina is a corn flour made from sun dried posole that has been prepared with lime or wood-ash lye water. The posole is cooked and then left to soak in the lime water overnight. This treatment in lye or limewater balances the corn’s amino acids, making available more usable protein. The Posole is then ground into Masa meaning “dough” and Harina meaning “flour”. Masa Harina is totally different from corn meal and they are not a substitute for each other even though they are both ground from corn. Masa Harina is excellent for Mexican cooking and can soak up large amounts of fat during its cooking, this allows it to hold together better in tortillas. Masa Harina may be used as a thickener in soups and chili’s and can be used for breads and other food items.
Ingredient Statement:
Corn Masa Flour, Trace of Lime.
Product Description
Masa Harina is a type of Corn Flour made from sun dried posole that has been prepared with lime or wood-ash lye water. After being cooked, the posole is left to soak in the lime water over night and then it is ground into Masa The dried Masa is known as Masa Harina. Masa is the Spanish word for dough and Harina is Spanish for flour. Though Masa Harina is made from ground corn, it is not the same as Corn Meal and the two products are not good substitutes for each other. Masa Harina cooks up softer, absorbs lots of fat during its cooking, holds together better in tortillas. Masa differs from Corn Meal nutritionally as well. As with hominy, the treatment of soaking by lye or lime water balances the corn's amino acids, so there is actually more available or usable protein.
Physical
Color: Off white.
Flavor: Typical of lour, bland.
Size: Min 90% trough U.S. #40 sieve.
Chemical
Moisture: 8.0-12.5% Sulfites: N/AHeat Level: N/A
Ingredient Statement:
Corn Masa Flour, Trace of Lime.
Shelf Life: Min 18 months (under optimum storage conditions).
Packaging: Bag in box, food grade paper bag or to customer specifications.
Storage Conditions: Store in a dry, cool place.
Microbiological
SPC: <100,000 cfu / g
COLIFORM: <1000 cfu / g
YEAST: <5000 cfu / g
MOLD: <5000 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
About Nutritional Information
Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.
| Nutrition Facts | |
|---|---|
|
Serving Size 100g (uncooked) Number of Servings |
|
| Amount Per Serving | |
| Calories 365 | Calories from Fat 36 |
| % Daily Value * | |
| Total Fat 4g | 6% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 5mg | 0% |
| % | |
| Total Carbohydrate 76g | 25% |
| Dietary Fiber 10g | 40% |
| Sugars 1g | |
| Protein 9g | % |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 14% |
| Iron | 39% |
| * The Percent Daily Values are based on a 2,000 calorie diet. | |
Masa Harina may be used in tamales, quesadillas, empanadas, pupusas, corn cakes, taco bake, chicken enchilada pasta, tomato bisque, hominy pinto burgers, chili gravy, chicken enchilada soup and Chipotle chicken enchilada chowder. Can be used as a thickener or as a breading too. Masa Harina is used to make tamale dough and tortillas. Tamales may be filled with wild mushrooms, garden vegetables, seafood, cheese and chocolate.
Recommended Preparation Instructions:
To make tortillas: Combine 2 cups Masa Harina with 1 cup water. Work dough for 5 minutes (should be very soft). Add water or Masa to correct consistency. Divide the dough into 1½” balls, let rest for 20 minutes, form an 8” flat circle. Place on a greased, heated skillet. Cook for 2 minutes on each side.