Organic Blue Corn Masa Flour
Organic Blue Corn Masa Flour is made from ground blue posole, treated and ready-to-cook blue corn kernels which have been ground into a powder.
Sift Organic Blue Corn Masa Flour to remove clumps before adding to recipes
Organic Corn Masa Flour, Trace of Calcium Hydroxide.
Organic blue corn masa flour has an earthy corn flavor and a hearty, fine to medium texture. It is made from ground blue posole, a treated and ready-to-cook blue corn. Blue corn is also called "Hopi corn," after the Native American tribe with which it is most closely associated.
Ground posole is used for many products such as cornmeal, corn starch, masa harina and corn flour. It is used primarily to make corn chips, corn bread, tortillas and porridge, but can also be used for crusting fish and chicken, making dumplings, breading vegetables to be fried and baking cakes and cookies. Cornmeal typically comes in yellow or white form, but this blue cornmeal is an eye-catching variant and has 20 percent more protein than white or yellow corn.
Corn is the most domesticated of all field crops and was the most important cultivated plant in early America. Known globally as maize, corn is the only grain whose origin can be traced to the Americas. Scientists believe that the people of central Mexico developed corn from the indigenous wild grass teosinte at least 7,000 years ago. Corn spread north into the present-day southwestern United States and south as far as Peru.
These blue corn tortillas make a colorful substitute for plain white or yellow tortillas in tacos, enchiladas, quesadillas and more. It takes a bit of practice to master the art of peeling and flipping the tortillas. Be sure to closely follow the timing outlined in the recipe to ensure even cooking.