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Located in the Kootenai River Valley of North Idaho
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made from non-GMO Corn
Masa Harina is a type of Corn Flour made from sun dried posole that has been prepared with lime or wood-ash lye water. After being cooked, the posole is left to soak in the lime water over night and then it is ground into Masa The dried Masa is known as masa harina. Because of this process it can't be sold as organic. Masa is the Spanish word for dough and Harina is Spanish for flour. Though Masa Harina is made from ground corn, it is not the same as Corn Meal and the two products are not good substitutes for each other. Masa Harina cooks up softer, absorbs lots of fat during its cooking, holds together better in tortillas. Masa differs from Corn Meal nutritionally as well. As with hominy, the treatment of soaking by lye or lime water balances the corn's amino acids, so there is actually more available or usable protein.
Suggested Use:
Masa Harina is most often used to make tortillas or tamale dough. As such, Masa Harina can easily be combined with a number of filling ingredients. Besides the obvious chile and bean fillings, tamales can be filled with wild mushrooms, garden fresh vegetables, seafood, cheeses and even chocolate.
Nutrition Masa Harina 28g
Calories 102
Calories from Fat 9 Total Fat 1g Saturated fat 0g 1%
Dietary fiber 0% Protein 3g Calcium 4%
Carbohydrate 21g 7% Cholesterol 0mg 0% Sodium 1mg 0%
Vitamin C 0% Vitamin A 1% Iron 11%
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