OFF Masienda Promo Codes ➡️ ( Masienda Coupon Codes) June 2023 USA

Masa Starter Kit

Masienda's Chef-Grade Masa Flour begins with single-origin heirloom corn. Our white olotillo is sourced from the tropical (coastal) climes of Oaxaca, Mexico and our blue cónico is sourced from the highlands of Atlacomulco in Estado de México. This whole-kernel corn is gently cooked and steeped in slaked lime (alkaline) water, an ancient technique known as nixtamalization. This process softens the corn, imparts calcium and activates the essential amino acids and vitamin B3 found naturally in each kernel. The kernels (now nixtamal) are then ground into a fine masa, or dough.

For Masienda Chef-Grade Masa Flour, the masa then undergoes a low-and-slow drying process, which makes for a finished, shelf-stable masa flour that carefully preserves the flavor and nutrients of a freshly-milled masa. With the simple addition of warm water*, the masa is transformed into the foundation for hundreds of dishes, including corn tortillas, tamales, tostadas and other delicious preparations.

Doña Rosa x Masienda Tortilla Press

Deep in the labyrinthine heart of Oaxaca's Central de Abastos, Doña Rosa has been selling tortilla presses to locals for longer than she can recall. From the first time we worked with this style of press, we have consistently marveled at how such a simple, seemingly straightforward tool could make such an outsized impact on a finished tortilla. Unavailable in the US, its pure heft and tight calibration make a range of tortilla thicknesses possible (where every other commercially-available press falls disappointingly short).

Upon multiple special requests over the years, we've brought back as many of these handmade presses that our suitcases could carry. Entertained by our efforts, Doña Rosa eventually agreed to make a limited number of presses just for Masienda. For extra style and food safety, we commissioned the presses uncoated and imported them to Los Angeles, where we had them professionally powder coated with FDA-approved paint.

Years in the making, the Doña Rosa x Masienda Tortilla Press collaboration is ready for its debut.

Disclaimer: These are handmade tortilla presses with subtle imperfections. Use caution when opening and closing the lid, minding its edges and corners, which can be sharp. Paint may wear in high-contact areas after extensive use. Handle with care.

Chef-Grade Masa Flour (Harina) Red

Since launching in 2014, Masienda has collaborated with top chefs to develop custom, in-house masa programs for their restaurants around the world. While these programs have helped spark a fresh masa movement in professional kitchens, we recognized early on that not all kitchens would have the physical space or resources to execute daily masa production. Masa flour (masa harina) was a convenient alternative, but the leading options left more to be desired, from sourcing to quality.

Masienda Chef-Grade Masa Flour was developed to solve this problem, crafted to deliver:

• Superior Flavor-derived from Masienda's single-origin supply chain and culinary (never industrial) approach to sourcing

• Consistency-We individually dial in the cook, nixtamal and grinding processes for each scratch-made batch

• Ease of Use-Just add water (no molino required)

How It's Made

Masienda's Chef-Grade Masa Flour begins with single-origin heirloom corn.

This whole-kernel red mushito corn is gently cooked and steeped in slaked lime (alkaline) water, an ancient technique known as nixtamalization. This process softens the corn, imparts calcium and activates the essential amino acids and vitamin B3 found naturally in each kernel.

The kernels (now nixtamal) are then ground into a fine masa, or dough. For Masienda Chef-Grade Masa Flour, the masa then undergoes a low-and-slow drying process, which makes for a finished, shelf-stable masa flour that carefully preserves the flavor and nutrients of a freshly-milled masa.

With the simple addition of warm water*, the masa is transformed into the foundation for hundreds of dishes, including corn tortillas, tamales, tostadas and other delicious preparations.