If you make your own tortillas and tostadas, there’s a new masa harina to consider. (Masa harina, the corn flour used for tortillas, has been nixtamalized, or treated with slaked lime to remove the corn hulls, soften it and improve the digestibility of its nutrients.) Masienda, a company that specializes in products made from heirloom white corn grown by small-scale farmers in the Oaxaca, Mexico, has started selling its professional-grade masa harina to the public. Just add water for traditional, nutty-flavored corn tortillas.
Masienda Chef-Grade Masa Flour, $14 for two 2.2-pound bags, masienda.com.
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