Chef-Grade Masa Flour (Harina) Blue

Chef-Grade Masa Flour (Harina) Blue

$10.00$110.00

Clear

Why “Chef-Grade”?

Since launching in 2014, Masienda has collaborated with top chefs to develop custom, in-house masa programs for their restaurants around the world. While these programs have helped spark a fresh masa movement in professional kitchens, we recognized early on that not all kitchens would have the physical space or resources to execute daily masa production. Masa flour (masa harina) was a convenient alternative, but the leading options left more to be desired, from sourcing to quality.

Masienda Chef-Grade Masa Flour was developed to solve this problem, crafted to deliver:

  • Superior Flavor–derived from Masienda’s single-origin supply chain and culinary (never industrial) approach to sourcing

  • Consistency–We individually dial in the cook, nixtamal and grinding processes for each scratch-made batch

  • Ease of Use–Just add water (no molino required)

How It’s Made

Masienda’s Chef-Grade Masa Flour begins with single-origin heirloom corn.

This whole-kernel corn is gently cooked and steeped in slaked lime (alkaline) water, an ancient technique known as nixtamalization. This process softens the corn, imparts calcium and activates the essential amino acids and vitamin B3 found naturally in each kernel.

The kernels (now nixtamal) are then ground into a fine masa, or dough. For Masienda Chef-Grade Masa Flour, the masa then undergoes a low-and-slow drying process, which makes for a finished, shelf-stable masa flour that carefully preserves the flavor and nutrients of a freshly-milled masa.

With the simple addition of warm water*, the masa is transformed into the foundation for hundreds of dishes, including corn tortillas, tamales, tostadas and other delicious preparations.

Check it out here.

We produced this first round of Chef-Grade Masa Harina (Blue) using our farmer partner Armando’s heirloom blue cónico. Grown in the highlands of Atlacomulco in Estado de México, cónico (especially the blue varieties now endemic to the region) has long been coveted for its application to table tortillas. Armando maintains a 5 hectare milpa that has been in his family for five generations, which is as far back as he can personally trace. Armando almost exclusively uses blue cónico for his tortillas at home, citing a more tender texture than any other color varietal he grows. The color also translates to the most brilliant blue of any other landrace we’ve worked with. Its flavor and aroma are incomparable, and we’re thrilled with the texture and color that result when the dry masa harina is mixed with water. 

Masa Directions

1 Chef-Grade Masa Flour : 1.4 Water* (by weight e.g., 1 kg : 1.4 kg)

If you do not have a scale, one packed cup of Chef Grade-Masa Flour requires approximately one scant cup of water (by volume).

Slowly add the water to the dry masa flour in a large bowl, stirring the masa to incorporate evenly by hand (you may also choose to use a standup mixer with paddle extension). Knead until the water is evenly incorporated and no dry, powdery spots remain. Add salt, spices and seasonings to taste (optional), evenly incorporating throughout finished masa. If aiming for a masa for tortillas, you want a finished masa that is moist to touch, but not tacky (leaving bits of wet masa on your hand and fingers).

Once prepared, use immediately, or rehydrate with additional water before use (if waiting several minutes before use).

Tortilla Note: For additional hydration during tortilla cooking process, we recommend using a spray bottle/mister to lightly hydrate each side of the tortilla (to prevent dryness and cracking).

*Warm water (~100 degrees F, or the hot setting on your faucet) is recommended, in order to begin blooming the natural flavor of the masa and to fully activate the small bits of pericarp (corn skin) in the masa flour (which help the masa bind, naturally).

Notes

1 lb of Chef-Grade Masa Flour yields approximately  2.4 lb of service-ready masa (38 tortillas, weighing 1 oz each before cooked—84 tortillas in each 2.2 lb bag of Masienda Chef-Grade Masa Flour)

Store in cool, dry place for up to a year.

Ingredients: Non-GMO heirloom corn (premium), trace of lime

* Water can be substituted with other liquids such as stocks, broths, juices etc., depending on the desired flavor. Spices may also be added. Masienda respects tradition while encouraging creativity for all cooks.

Masienda Chef-Grade Masa Flour ships in 2.2 lb and 50 lb bags. Pricing is as follows:

  • Orders of 2.2 lb bags (orders up to 9 bags total) – $4.09/lb

  • Orders of 2.2 lb bags (wholesale orders of 10 bags total) – $2.27/lb

  • Orders of 50 lb bags – $1.75/lb

PALLET PRICING AND DISCOUNTED FREIGHT AVAILABLE! Send us an email to orders@masienda.com and our wholesale hospitality team will research best shipping options for your wholesale needs.

PLEASE NOTE: We are currently experiencing extended shipping timelines and all orders are expected to ship within 4-6 business days, US holidays excluded and regardless of shipping method (i.e, FedEx Ground versus USPS Priority Express). If you require expedited shipping, please email info@masienda.com. Thank you!

For larger orders and wholesale/foodservice, please take 90 seconds to share your production needs with our wholesale hospitality team. Thank you!

SKU: N/A Category: SELECT OPTIONS

Additional Information

Bag Size

2.2lbs x 1 bag, 2.2lbs x 2 bags, 2.2lbs x 10 bags, 2.2lbs x 20 bags, 50lbs x 1 bag

Share your thoughts!

5 out of 5 stars

22 reviews

Let us know what you think...

What others are saying

  1. Jesus E.

    Jesus E. (verified owner)

    I loved the tortillas. Awesome taste but sadly, I won’t purchase again as the shipping expenses were almost more than the cost of the masarina

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  2. Maria Fernanda M.

    Maria Fernanda M. (verified owner)

    Can’t wait to try the first tortillas…♥️♥️♥️

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  3. Judy B.

    Judy B. (verified owner)

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  4. Heidi B.

    Heidi B. (verified owner)

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  5. Cy R.

    Cy R. (verified owner)

    This tastes super corny! Sweet, fragrant and delicious.

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  6. Sarah H.

    Sarah H. (verified owner)

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  7. Nancy L.

    Nancy L. (verified owner)

    Chef grade heirloom masa flour…should be amazing!

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  8. Lindsay r.

    Lindsay r. (verified owner)

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  9. Andrea A.

    Andrea A. (verified owner)

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  10. Mark K.

    Mark K. (verified owner)

    I started making tortillas with masa harina from the grocery store, which tasted so much better than the rubbery, mass-produced tortillas I was used to.

    Then I decided to step up my game and found Masienda. I ordered the blue masa and my beautifully-packed box arrived two days ago.

    It took a little getting used to the finer consistency, but I figured out the water-to-flour ratio and fired up my pan. Thanks to the video tutorials by Jorge, my tortillas are puffing up, which is the most exciting thing to happen in my kitchen in a long time. I wish I could upload the video to share with you what they look like.

    These are so delicious, I keep eating them hot out of the pan. Super moist, soft, flavorful and delicious. I also cut them into fours and bake them into chips.

    I placed a pretty big order, so this should last me a while. Overall, I’m very pleased and look forward to many delicious meals thanks to Masienda. Job well done!

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  11. Adriana

    Adriana (verified owner)

    Delicious! Reminds me of home @ oaxaca

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  12. Jade Leyva

    Delicious and authentic flavor!

    Jade Leyva (verified owner)

    I am from Mexico City and reside in New Mexico I started shopping with Masienda because I wanted to find quality products that were close to what I was able to find when I lived in Mexico. I have been using their amazing products making nixtamal and masa from scratch and also have using the white masa powder for sometime and just started trying this blue corn one which is AMAZING! I have made tamales and tortillas as well and when I eat them, I feel transported to my beloved Mexico´s markets! Thank you Masienda for making this posible.

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  13. Gina Sobel

    Gina Sobel (verified owner)

    This was amazing, I used the entire bag in a couple weeks. Super fresh, delicious and easy to form into tortillas. Thanks guys!

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  14. Mario Estrada

    Best masa outside of Mexico

    Mario Estrada (verified owner)

    This masa is really good. Every time I eat it, it reminds me of the times spent in Mexico. Quality and taste are amazing!

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  15. Lauren Dalzell

    Best Masa Ever

    Lauren Dalzell

    We love this masa. It is delicious and makes perfect tortillas.

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  16. Nicole Schmitt

    best masa harina ever!

    Nicole Schmitt (verified owner)

    I never considered making my own tortillas before I discovered Masienda. After using this exceptional masa harina I find myself making tortillas once, sometimes twice a week. It makes great tamales too!

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  17. Kevin

    Kevin

    This is the greatest masa. Incredibly delicious. Highly recommended

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  18. Adrián

    Taste of home

    Adrián (verified owner)

    Once you get over the initial intimidation of making your own corn tortillas, and realize how easy it is, the joy starts even before you eat them. The smell is comforting and the taste is that of real corn that you don’t get in packet tortillas at all. The process is so simple, that you can tinker, and tinker, and tinker until you find a favorite method and ratio of water-to-masa.

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  19. Andy Ebert

    Best Masa!

    Andy Ebert (verified owner)

    This masa is so delicious! I was so excited to find blue corn masa and it did not disappoint! Got a nice PUFF on my first batch!

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  20. Andrea Abrahamson

    This masa is fantastic

    Andrea Abrahamson (verified owner)

    I really cannot believe how much I enjoy using this masa. The texture is soft and pliable. The smell is wonderful. Thank you Armando for your hard work. When I make my tortillas I think about you, a world away, growing this so I can eat it!

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  21. Becky

    The best masa harina I've ever tried!

    Becky

    I have been waiting so long for this! I have loved the white olotillo masa harina ever since it came out, but this blue masa harina is something special! The flavor and aroma are apparent right out of the bag and really develop when mixed with water. I have been enjoying making everything from tortillas to huaraches!

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  22. Matt Glaeser

    Easy to use with Great flavor

    Matt Glaeser

    This has got to be the best Masa Harina on the market! Excellent flavor and when following their instructions, got a beautiful puff. Had no issues with dryness or cracking while cooking the tortillas. They paired really well with our dinner of grilled chicken tacos with Salsa Tatemada. Looking forward to experimenting a bit with this using different flavors and seasoning.

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

×

Continue as a Guest

You've just added this product to the cart: