made from non-GMO
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.
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 from Fat 9 Total Fat 1g
Saturated fat 0g 1%
Dietary fiber 0% Protein
3g Calcium 4%
21g 7% Cholesterol 0mg 0%
Sodium 1mg 0%
Vitamin C 0% Vitamin A 1%