Heirloom Purple Olotillo Corn (Oaxaca)

Heirloom Purple Olotillo Corn (Oaxaca)



(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.)

This olotillo is grown in the mountainous coastal region of Oaxaca. Olotillo is a workhorse that will produce a balanced masa, no matter the final application; it contains a light, floury starch for a pillowy table tortilla and a dense enough body for making perfect tostadas, totopos and recipe tortillas (i.e., tortillas meant for enchiladas, enfrijoladas, etc.) that don’t absorb excess oil when fried.

The morado is coveted for its tostada application, which yields a purple grape coloring.

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: Orders received by 2pm PT will ship within 1-2 business days, US holidays excluded and regardless of shipping method (i.e, FedEx Ground versus USPS Priority Express). For example, orders received on or before 2pm PT on Tuesday will ship by Friday; orders received after 2 pm PT on Tuesday will ship out by Friday or Monday. 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!


Additional Information

Bag Size

5lb bag, 55lb bag

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5 out of 5 stars

2 reviews

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What others are saying

  1. Adair Gutierrez

    First time making tortillas from scratch

    Adair Gutierrez

    I ordered a package of this corn for my first time trying to make tortillas from scratch. Red and criollo corn brings always a special flavor to the table. The package arrived well. The corn is really good quality. I also purchased cal from Masa + Tienda.

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  2. Dan

    Great product

    Dan (verified owner)

    Ever since buying Masienda corn, there really is no going back for me. What I do is cooking it with a 1% cal, but with about 2 inches water above the level of the corn mixture. I bring it to a boil, then drop it to a simmer for 30 minutes. I let it sit overnight.

    Next day I rinse off the kernels, and then dry it out in the oven at 100F for 10 minutes. I grind it in the vitamix dry grinder for a couple minutes until it becomes a gummy paste while adding some water.

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