Masienda

Heirloom Corn Masa Harina

There are certainly many ways you can put that grill to use this summer, but we couldn’t help but drool when we had a night making fresh tortillas with Masienda’s Blue Corn Masa Harina. It calls for throwing fun bites on the grill for delicious charred bites on tacos with your favorite accouterments.

What is Masienda

Masienda is the better masa company.

A combination of the words masa and tienda (store), Masienda is the premium masa purveyor of our generation, for our generation.

Since 2014, we have steadily become the go-to masa brand for top chefs and in-the-know home cooks around the world, built on equitable farming, ancestral techniques, and delicious recipes from across the masa map.

What is masa, you ask? Masa is the Spanish word for dough, specifically, the special, nutrient-rich dough prepared from stone-ground alkalized (aka nixtamalized) corn used for tortillas, tamales, and more.

To learn more about Masienda, click here.

Handmade Corn Tortillas Using Masa Harina

Servings

12 tortillas

Prep Time

10 minutes

Cook Time

15 minutes

Masa Harina is the quickest way to fresh tortillas in minutes, and our Heirloom Corn Masa Harina will give you the freshest corn tortilla with the most fragrant corn flavor and great texture. These tortillas will be soft, pliable, and are so good you'll want to eat them alone.

Ingredients

1 cup Masienda Heirloom Corn Masa Harina

1 cup warm water

Spices and seasonings to taste

Equipment

Tortilla press (or to roll by hand click here for instructions)

Skillet

Medium mixing bowl

Plastic bag cut into two pieces

Directions

Slowly add the warm water to the dry masa flour in your bowl, stirring the masa to incorporate evenly by hand.

Knead until the water is evenly incorporated and no dry, powdery spots remain. Tortilla masa should be moist to the touch, but not tacky (leaving bits of wet masa on your hand and fingers). If it’s too wet, add a bit more masa; if too dry, add a bit more water.

Once masa is well combined, add optional salt, spices and seasonings to taste, evenly incorporating throughout finished masa.

Heat Comal or nonstick skillet on the stove to low-medium heat.

Roll masa into ping pong sized balls, placing them back into the bowl once rolled.

Once all masa is rolled into balls, turn Comal or skillet up to medium/medium-high heat.

Open tortilla press and place the first sheet of plastic down. Place one ball of masa on the plastic, and press down slightly to flatten. Add second piece of plastic on top of the masa ball. Close the tortilla press, applying pressure to flatten the dough, aiming for a tortilla 1/16" thick.

Open press, removing the top sheet of plastic and placing the uncooked tortilla on your palm before removing the second piece.

Gently lay the tortilla on the hot Comal or Pan (no oil is required), searing for 20-30 seconds on the first side. Flip the tortilla to allow the other side to sear for the same amount of time. One last flip, to land back on the first side, is where the tortilla will finish and where you may see the elusive tortilla puff! Continue cooking all tortillas.

Store tortillas in a clean dish towel once cooked, which will allow them to steam and soften slightly. Serve immediately.