Heirloom White Cacahuazintle Corn (EDMX)

Heirloom White Cacahuazintle Corn (EDMX)



Proudly sourced from our partner Armando (the legend that brings us our cónico varietals), the cacahuazintle landrace is the star of pozole found throughout Mexico. With its soft, floury starch and large kernel size, cacahuazintle blooms into a beautiful addition to any soup or stew.  Our cacahuazintle has not yet been nixtamalized, so make sure you process it according to your recipe (suggestion below). Some farmers will take off the “head” or tip cap of the kernel, but ours comes in tact — de-head it yourself for an even larger bloom and kernel size.

We recommend using this varietal for pozole applications and not masa, because it’s just that special. This is a fun and easy way to take on nixtamalization from home, and no molino/mill is required. Earthy, vegetal notes bring to mind fingerling potatoes and corn crackers.

Nixtamalization Method:

1) Using 1% of cal to the total corn you plan to prepare (we made 5 lbs using 0.8 oz of cal and later saved the leftover nixtamal, which stores great in the freezer), bring the corn, cal and water (enough to cover the corn by 2-3 inches) to a boil in a large stockpot.

2) Once boiling, reduce temp to med-high heat. Test the corn every 5 min or so, taking a kernel and rubbing between your fingertips. If the skin (pericarp) comes off easily, turn off the heat and let cool for up to an hour (you can also let it soak for 8-12 hours in the alkaline water, if you plan to use some of the batch for masa as well). Once cool, rinse the corn under running water, agitating vigorously, until the skins are entirely removed (you may also choose to remove the pointy end of the corn, known as the tip cap, but it’s not necessary).

3) Once rinsed, you’ll need to continue cooking the corn in the pozole broth or in a separate pot of water, until the corn blooms to your desired texture and size. Whichever method or pozole recipe you choose, give it a shot, you won’t be disappointed.

For more information and inspiration on this varietal, check out our Masa Weekly: Pozole blog post.

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

4 lb bag

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What others are saying

  1. Veronica A.

    Veronica A. (verified owner)

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  2. Mark

    Outstanding Pozole


    In the past I made pozole using canned hominy, but thought I would try the extra challenge of starting from scratch with this heirloom variety. The result was outstanding and I’m glad I made a big batch of pozole to share with others. I don’t think I can ever go back to canned hominy again. Customer service was also very helpful and made sure I promptly got my corn. Thanks!

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  3. Anna

    So delicious! GREAT corn flavor!

    Anna (verified owner)

    We love it! My family likes to grind it and eat it like grits. I’m still trying to figure out how to properly nixtamalize it, but that’s my own fault. Perfect for all your corn-based needs!

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