Heirloom Blue Cónico Corn (EDMX)

Heirloom Blue Cónico Corn (EDMX)

$13.25$60.50

Clear


(Video above^^^From Milpa to Mesa–translation: “From Corn Farm to Table”–is a preview of the kernel-to-masa process that turns heirloom corn into fresh masa.)

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.

Masienda’s partner grower, 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. It is a household favorite at Masienda, and one that has historically only been available in smaller quantities.

By accepting delivery of the landrace maize or heirloom beans associated with this order, recipient acknowledges and confirms that this Masienda product shall not be propagated, cultivated or resold in strict accordance with the Nagoya Protocol and state sales tax regulations.

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

5lb bag, 55lb bag

Share your thoughts!

5 out of 5 stars

6 reviews

Let us know what you think...

What others are saying

  1. Mark

    Excellent tamales

    Mark

    For several years now I’ve used this blue, and recently the red, variety of cónico to make tamales. I find the the flavor and texture makes for excellent tamales, unlike any others I have had in Mexico or the US. Every year I make a big batch and they freeze well so I can quickly steam up a great meal. I’ve tried a variety of the other heirloom varieties, but so far this is my favorite for tamales. I’m looking forward to getting a molinito to raise the tamales (and tortillas) to the next level.

    (0) (0)

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

  2. Lizeth

    Love at first bite!

    Lizeth (verified owner)

    It’s true, there is no going back to store bought tortillas after making your own tortillas de nixtamal. The quality was exquisite! The tortillas were so tasty! I found myself eating them con puro queso.

    (0) (0)

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

  3. Robert

    You will never eat store-bought again!

    Robert (verified owner)

    It is hard to compare the masa from nixtamalizing this blue corn to anything else because it is like nothing you have ever tasted before. Nutty, rich corn aroma, great chewy texture, and a gorgeous blue color– it makes store-bought tortillas seem like junk food. I ground the kernels twice with the grinder attachment on my kitchen aid stand mixer, added just a little water, and got perfect dough consistency. We served the tortillas to friends, and their reaction was utter amazement. Thank you, Masienda, for finding this corn and making it available to us!

    (0) (0)

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

  4. Monica

    Great color and texture

    Monica

    I bought these just to try out the flavor, and I fell in love. Made delicious tlacoyos, in a pliable dough, and bright color. Will re-purchase when I run out.

    (0) (0)

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

  5. Chris

    There's no going back

    Chris (verified owner)

    I am new to nixtamalization, but using the guidance from Masienda’s booklet, the blue conico corn, and my food processor, I was able to make an amazing masa that turned out some amazing tortillas. The end result is a slightly elastic, puffy, and tender tortilla that has an amazing aroma and beautiful color. There’s no going back to store bought tortillas for me!

    (0) (0)

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

  6. Alberto

    Very tasty tortilla making corn

    Alberto (verified owner)

    This is a very good blue corn, it makes wonderful blue masa we use primarily for fresh tortillas and to a lesser extent oven roasted tostadas. The aroma when making the tortilla is amazing, the tortillas have a rich deep corn nutty flavor that reminds me of the tortillas and tlacoyos I grew up eating in and around Mexico City, we have a Nixtamatic corn grinder which we use to make fresh masa every week.

    (0) (0)

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

    • Masienda

      Masienda

      Hi Alberto, thanks so much for saying so! We’re so glad our corn helps you reminisce

      (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: