Description
Long before the Spanish introduced wheat flour to Mexico, indigenous Mexicans discovered how to derive whole protein from corn. By boiling dried corn kernels with lime, they chanced upon a chemistry that turns corn into a more nutritious food of complete protein. The lime-treated corn, called Masa de Maiz, became the staple of a burgeoning population and remains today the major food source in México.
Masa Harina is a core ingredient for making many Mexican dishes, such as corn tortillas, tamales and chalupas. This masa from Tio Pablo is a product of California, gluten/dairy free, sourced from non GM seeds and grown away from GM crops.
