UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
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Ground, nixtamalized white corn for making corn tortillas.
An essential ingredient in Mexican cuisine, this nixtamalized corn flour is most often used for making corn tortillas but can also be used to make atole or to thicken stews. Try adding a a bit to corn breads for extra 'corn' flavour.
nixtamalized ground white corn (non GMO)
Per 100 grams: Energy 365Kcal/1528kJ / Fats: 3.8g (of which saturated: 0.5g) / Carbohydrates: 76.3g (of which sugar: 0.6g) / Protein: 9.3g / Salt: 0.01g
Add 250g masa harina to a bowl and mix in ½ tsp salt. Make a well and add 350ml hot water, mixing together to form a dough. Cover and leave to sit for 20 minutes. Press the dough: if it cracks, add more water, a tablespoon at a time until it is soft but not sticky. Divide the dough into 20 approximately 30g balls.
Heat a dry frying pan over a medium high heat. Line a tortilla press with cut squares of a clean plastic food/freezer bag, and gently press a ball into a 12cm round.
Peel off the plastic on both sides and gently lower the tortilla into the pan. Cook for about 20 seconds or until the tortilla releases itself. Flip the tortilla and cook for another 20-30 seconds, then flip again – the tortilla should puff up. Repeat until all the balls are pressed and cooked. Keep cooked tortillas warm by wrapping them in a clean tea towel as you make the rest.
Store in a cool and dry place. Avoid exposure to light.
Made in a factory that handles nuts, peanuts and sesame.
Nixtamalized ground blue corn for making blue corn tortillas.Naturally blue corn is nixtamalized to make this blue masa harina, use to make tortillas or tamales, the colour looks stunning with green tomatillo sauces or black beans.
Making your own 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 tortilla press will press your dough into even circles for cooking. The size and thickness of your tortillas are dependent on the amount of dough you use and the pressure applied to the handle, but be careful as too much pressure will break your handle! This is why we advise you never to use anything but soft dough made from masa harina. Wheat tortillas need to be rolled out with a thin rolling pin as the gluten in the flour causes spring back and you need to press too hard.You MUST use two sheets of plastic film on either plate when pressing out tortillas otherwise the tortilla will stick to the plates. See the leaflet enclosed with your press.Cast iron175mm diameter press, for making tortillas of up to 150mm. Comes with an instruction leaflet.Price includes VAT of 20%* These tortilla presses are rustic! the silver finish is not permanent, it is a protective layer for rust, there could be rough patches and bits of rust, they have come a long way! Give them a good scrub, dry with a cloth and buff with a little cooking oil if necessary, they can last you years with proper care.