Corn, Masa Harina, Heirloom, Glyphosate - Free

Stone-ground from yellow heirloom corn hand-cultivated in Mexico, this masa harina has the deep flavor and aroma that commodity masa flour usually misses. Expect sweet golden corn flavor with subtle notes of carrot and butternut squash, plus a soft, pliable dough that makes tortillas that bend without cracking.
sweet heirloom corn flavor for tortillas, tamales + more**

Stone-ground from yellow heirloom corn hand-cultivated in Mexico, this masa harina has the deep flavor and aroma that commodity masa flour usually misses. Expect sweet golden corn flavor with subtle notes of carrot and butternut squash, plus a soft, pliable dough that makes tortillas that bend without cracking.
The corn is traditionally nixtamalized, a centuries-old process where corn is cooked with cal (calcium hydroxide) to develop flavor, aroma, nutrition, and dough texture. Use it for tortillas, tamales, sopes, pupusas, gorditas, huaraches, arepas, soups, chili, breading, or gluten-free baking. Just add water.

Sourced through Masienda, a direct-trade company built around heirloom corn since 2014. Their corn comes from more than 2,000 smallholder farmers and artisans across seven Mexican states, growing landrace varieties preserved through farmer-saved seed for hundreds, and sometimes thousands, of years. Average farm size is about 7 acres. Farmers are paid 4 to 7 times commodity rates, in full and up front, before each season’s harvest. Masienda only buys surplus corn, so local food security comes first.

Per Masienda’s published sourcing standards, the corn is grown without pesticides or herbicides, and farmers using glyphosate are excluded from the supplier network. Every batch is tested for glyphosate at the warehouse level, aggregate samples are sent to third-party labs for glyphosate verification and non-GMO confirmation, and all finished masa harina is third-party tested. Stored corn is protected without fumigation, using ultra-hermetic bags and manual cleaning.

Not USDA Organic certified, since organic certification is often inaccessible for many smallholder farmers in remote regions of Mexico, but the sourcing practices, farmer payments, and testing transparency are unusually strong.

Best For: Tortillas, tamales, sopes, pupusas, gorditas, huaraches, arepas, soups, chili, breading, and gluten-free baking
Learn More: https://masienda.com/pages/sourcing
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🌽 Simple Corn Tortillas, Plastic-Free + Gluten-Free
Yields: About 12 small tortillas

• 2 cups masa harina
• 1 ½ cups warm water
• ¼ tsp salt, optional
• Extra masa harina for dusting

1. Mix masa harina and salt in a bowl.
2. Add warm water gradually, stirring until the dough feels soft and playdough-like. It should not be dry or sticky. Adjust with a little more water or masa harina as needed.
3. Divide into 12 equal dough balls and cover with a clean towel to keep them moist.
4. Flatten each ball using a tortilla press, a rolling pin between lightly masa-dusted tea towels, reusable silicone mats, or by pressing gently between two flat pans.
5. Cook each tortilla on a hot, dry skillet or cast iron griddle for about 45 seconds per side, until it starts to brown and puff slightly.
6. Wrap finished tortillas in a clean cloth to keep them warm and soft.

Low-Waste Tip: Skip parchment and cling wrap. Tea towels, reusable silicone mats, or a tortilla press work well. Tortillas are best fresh, but extras can be stored wrapped in a towel inside an airtight container in the fridge.