Bobs Red Mill Golden Corn Flour Masa Harina 24.0 OZ


Masa, the Spanish word for "dough," is the traditional dough used to make corn tortillas. It is made with hominy, or dried corn kernels that have been cooked and soaked in lime water, which is ground into masa. Masa harina is flour made from dried masa. The nixtamalization process (soaking in lime water) was developed in Mesoamerica thousands of years ago. It loosens the hulls from the kernel and softens the corn for grinding by breaking down the glue-like component called hemicellulose. This process also changes the structure of the corn, freeing the nutritionally rich niacin so that it can be easily absorbed into the digestive track. In addition, calcium is gained from the lime used as an alkali. The nixtamalization process also balances the amino acids, accessing more usable protein from the corn. Masa harina is most commonly used to make tortillas, but it is also featured in other delicious dishes including tamales, pupusas, and arepas. Bobs Red Mill Masa Harina Golden Corn Flour, 24 Oz

Ingredients:

Ingredients: Corn, Lime (Calcium Hydroxide).

Directions:

Instructions: Corn Tortillas:2 Cups Masa Harina Corn Flour.1/2 tsp Sea Salt.1 1/2 - 2 cups Hot Water.Mix the salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let the dough rest for an hour, covered.Forming & Cooking Tortillas:Preheat a griddle or flat surface. Divide the dough into 2 inch balls. Press dough between two pieces of wax paper, or flatten according to a tortilla press directions. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for a few seconds.Make about 12-6 inch tortillas.Gorditas:3 1/2 cups Masa Harina Flour.2 1/4 cups warm Water.1/4 cup Vegetable Shortening.1 tsp Salt.1/2 cup unbleached all purpose White flour.2 tsp Baking Powder.Heat griddle to medium low and lightly oil.Mix Masa Harina Flour and water; add shortening, salt, flour, and baking powder. Knead until a smooth ball forms, cleaning the sides of the bowl. Wet hands and shape dough into 1 1/2 - 2-inch balls. Keep covered to prevent drying. With moistened hands, pat and flatten into 1/4-inch thick patties, forming a 3-4-inch circle. Place gorditas on the oiled preheated griddle. Cook each side until lightly browned, about 6-8 minutes per side. Slice gorditas halfway through, forming a pocket. Fill with your favorite fillings.Makes 12 to 14 servings.Keep best refrigerated or frozen.