UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
Check for locations and prices
Masienda sources heirloom, non-GMO corn from a network of small farming communities across Mexico to make Heirloom White Corn Masa Harina.
Genetic diversity and regenerative farming practices produce the most delicious flavour and texture. It is also better for our health, the community and the planet. Masienda works with restaurants and tortillerias that are part of the Third Wave Masa movement, which brings corn back to its flavourful origins.
There’s so much to love about White Olotillo, which comes from the coastal region of Oaxaca. Its versatility makes the perfect Heirloom White Corn Masa Harina.
Farmer Partner Spotlight: As with most of the growers throughout this tropical region, Don Pedro Álvarez rotates his crops after every growing cycle across mountainous land. The slopes of these milpas (cultivated fields) make mechanisation impossible and aggregation particularly time-intensive to complete.
Starch Density: medium
Tasting Notes: buttery popcorn
Masa: workable texture and pale gold colour
Applications: perfect for making not just tortillas but also other favourites like tostadas, tamales, pupusas, arepas and more
nixtamalized white corn flour, lime.
Per 100 grams: Energy 323Kcal/1351kJ / Fats: 3.3g (of which saturated: 0.0g) / Carbohydrates: 63.3g (of which sugar: 2g) / Protein: 10g
1kg of dry masa harina makes approximately 84 x 15cm tortillas.
1kg Chef Grade Masa Harina to 1.4kg warm water (e.g. 100g:140g)
1. Slowly add water to dry masa harina in a large bowl stirring to incorporate evenly by hand (or use a standup mixer with a paddle or hook attachment).
2. Knead or mix until the water is evenly incorporated and no dry or powdery spots remain. Add salt. spices and seasonings to taste (optional), evenly incorporated throughout the finished masa.
If making tortillas, you want a finished masa that is moist to the touch, but not tacky (you don't want bits of sticky masa left on your finger). Once prepared, used immediately, or rehydrate with additional water before use (even if only waiting several minutes before use).
As Cool Chile is not the manufacturer of this product we cannot guarantee the accuracy of the information provided on our site (e.g. ingredients, nutritional information, etc). Manufacturers regularly change recipes and therefore we always recommend that you always check the actual label of the product before consuming.
'Make your own 12cm corn tortillas with this smaller press! 12cm is the size of tortillas used a lot in taquerias and is a great size for taco parties, not too big and not too small but just right. The beauty of them is that they are easy to handle, plus if you count on people eating 3-6 of them, you can show off an array of different fillings. At Cool Chile it is our favourite size for parties and gathering. Check out the last photo as it will show you the size difference to our other Table-Style 15cm Tortilla Press'Making corn tortillas is very satisfying, from mixing the dough with masa harina and water maybe with a little pinch of salt until it is soft and pliable, to the aroma of cooking toasted tortillas on a hot comal or skillet.A 20-30g ball of dough should give you a 12cm tortilla, gently pressing once, rotating 180 degrees, then press again for evenness. Cast iron16cm diameter press, for making tortillas of up to 12cm. Comes with an instruction leafletPrice includes VAT of 20%
Perfect for toasting tortillas and charring vegetables for salsas.Made of carbon steel with a metal handle. Use on fire, gas, electric or induction.Flat cooking surface 25cm. External dimensions 33cm diameter with handle.Your comal will come with instructions on how to season it before use.