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Bob's Red Mill Organic Golden Corn Flour Masa Harina Description
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Pride of the Mill
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You Can See our Quality®
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USDA Organic
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Sourced Non-GMO Pledge
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Kosher
Masa, the Spanish word for "dough," is the traditional dough used to make corn tortillas. It is made with dried corn kernels that have been cooked and soaked in limewater and then ground into masa. Masa harina ("dough flour") is flour made from dried mass.
Dear Friends,
There's nothing better than fresh, homemade tortillas. Well, maybe one thing: sharing them with the people you love the most!
Simple delicious, organic. It doesn't get much better than that.
To your good health,
Bob Moore
Directions
Keeps best refrigerated or frozen.
Organic Corn Tortillas
2 cups Organic Masa Harina Corn Flour
½ tsp Sea Salt
1½ to 2 cups hot water
Mix salt into the masa harina corn flour. Slowly pour the water into the dough to reach a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered with a damp towel.
Preheat a griddle or flat surface to medium-high heat. Divide the dough into 2-inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press's instructions, into 6-inch circles. 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 cook for another minute. Makes 24 six-inch tortillas.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (29 g)
Servings per Container: About 23
| Amount Per Serving | % Daily Value |
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| Calories | 110 | |
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| Calories from Fat | 10 | |
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| Total Fat | 1 g | 2% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 24 g | 8% |
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| Dietary Fiber | 3 g | 12% |
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| Sugars | 0 g | |
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| Protein | 2 g | |
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| Vitamin A | | 2% |
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| Vitamin C | | 0% |
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| Calcium | | 2% |
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| Iron | | 4% |
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Other Ingredients: Organic corn, hydrated lime.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Honduran Pupusas With Curtido Slaw
[vc_row][vc_column][vc_column_text]Pupusas are a traditional Central American recipe of stuffed corn griddle cakes, dense in texture and topped with curtido, a spicy, tangy cabbage slaw. These gluten-free cheese pupusas, served warm, have a stringy, gooey center that’s complemented perfectly by a topping of crunchy, homemade slaw. Use plant-based “cheese” for a vegan version, or try other fillings, like beans, vegetables or meat. Be sure to prepare your curtido with at least 12 hours for the fermentation process.
Honduran Pupusas With Curtido Slaw
Curtido (Fermented Cabbage Slaw)
Note: Prepare curtido at least 12 hours before pupusas.
- 1 small to medium green cabbage (sliced thin)
- 3 carrots (grated)
- 3/4 cup unfiltered apple cider vinegar (or distilled white vinegar)
- 1 Tbsp. garlic powder
- 1 Tbsp. sugar
- 1 Tbsp. pink salt
- 1 tsp. crushed red pepper
- 2 tsp. oregano
- 1/2 to 1 jalapeño (thinly sliced)
- 1 medium onion
- 3 cups water
- 1 tsp. black pepper
Pupusa Dough
- 1 tsp. pink salt
- 2 cups gluten-free corn flour masa harina (or Maseca Instant Corn Masa Flour)
- 1 cup brown rice flour (or white rice flour)
- 2 cups warm water (plus extra if dough is too dry)
- 2 Tbsp. pure avocado oil
- 1-1/2 cups shredded mozzarella (or any stretchy or plant-based cheese)
- 1/2 cup parmesan
Curtido
- While water comes to a boil, slice cabbage, onions and jalapeno and grate carrots. Set cabbage aside.
- In big bowl, pour boiling water on cabbage. Let sit 5 minutes, pour out hot water then submerge in cold water. Strain water.
- In large bowl, add cabbage, onions, jalapeno and carrots. Add garlic, black pepper, sugar, salt, oregano, crushed red pepper and vinegar. Mix to combine.
- Pour mixture into sterilized mason jar with wide mouth. Press down with a wooden spoon until mixture is submerged in vinegar, then close. If you need to add a little more on top it’s fine.
- Leave jar on counter 12 hours to ferment lightly. (Note: The longer you leave it out the more potent it becomes. Be cautious, pressure will build.)
- When curtido is done fermenting, store in fridge until you’re ready to make pupusas. Curtido can be refrigerated 4-6 weeks.
Cheese Pupusas
- In large bowl, whisk together masa corn flour, brown rice flour and salt.
- In small bowl, combine avocado oil with warm water. Add mixture to dry ingredients and use your hands to create the dough. If needed, add more water 1 tablespoon at a time. Knead 2 minutes and cover with damp cloth or plate. Rest dough 10 minutes.
- Uncover dough and knead 1 minute. (Note: Dough should feel soft, like playdough.)
- Using ¼ cup or ice cream scoop, create 12 dough balls. Set aside covered with a cloth. (Note: Balls should not crack while forming with hands.)
- To assemble pupusas, grease hands with avocado oil to prevent sticking. Grab dough ball and make a dent in the center. Fill dent with 1 tablespoon or more of cheese. Carefully close dough and flatten between your hands to make a disc approximately ½-inch to ¼-inch thickness.
- Add 1 teaspoon ghee, butter or avocado oil to cast-iron skillet or griddle on medium heat. Cook pupusas 4-5 minutes each side or until golden.
- To serve, top warm pupusas with cold curtido.
- To prevent pupusas from sticking and drying out, rub oil in a large tray and keep balls covered with damp cloth.
- To make cheesier pupusas, combine cheese with 1-2 tablespoons heavy cream, cream cheese or sour cream before filling dough.
- Grab these ingredients and more at Vitacost.com
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