Heirloom Red Chalqueño Corn
Originating from the Chalco region of Estado de México, chalqueño varieties are peak masa texture. In our humble opinion, chalqueño produces a pitch-perfect table tortilla; it’s tender, pillowy—ethereal, really. While it can produce a fine recipe tortilla (i.e., for enchiladas, enfrijoladas, etc.) and can even be coaxed into totopos or tostadas, its highest and best use is for the kind of tortilla that puffs (i.e., a table tortilla).
It has a soft starch that you’ll want to monitor closely while cooking, lest it overcook. A perfectly-prepared chalqueño batch should yield a tortilla texture that gives soft, flour tortillas a run for their money.
Red chalqueño has an oaty brightness with a hint of strawberry that is secondary to its exquisite texture.
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