Cool Chile White Masa Harina for Tortillas 500g
£4.25 (Compare at £4.99) - 14%
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Product Description
• Traditional nixtamalised white corn flour for authentic tortillas
• Made from non-GMO white corn
• Smooth texture ideal for soft, pliable tortilla dough
• Naturally gluten free maize flour
• Perfect for homemade tortillas, tamales and Mexican dishes
Cool Chile White Masa Harina is a traditional Mexican corn flour made from nixtamalised white corn, a process that enhances both flavour and texture. This finely ground maize flour is essential for preparing authentic corn tortillas with a soft, flexible bite and rich corn taste. Simply mix with warm water and a little salt to create a smooth dough ready for pressing and cooking. Whether used for homemade tortillas, tamales or other Mexican classics, masa harina brings authentic flavour and texture to your kitchen.
Why you'll love it
Made from non-GMO white corn and prepared using traditional nixtamalisation, this masa harina delivers the authentic taste and texture essential for homemade tortillas. Its simple, single ingredient recipe reflects a commitment to quality and traditional food preparation.
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Here at WellEasy we have the highest standards in the industry. All our brands meet our 3 pillar criteria - 300+ never ingredients, organic and regenerative whenever possible, and member approved.
Ingredients
Nixtamalized ground white corn (non GMO)
Nutritional Information
| Per 100g | |
| Energy | 1528kJ/365kcal |
| Fat | 3.8g |
| - of which saturates | 0.5g |
| Carbohydrates | 76.3g |
| - of which sugars | 0.6g |
| Fibre | 0g |
| Protein | 9.3g |
| Salt | 0.01g |
Additional Information
Advisory Information:
If you have a severe allergy, please check the packaging or contact the manufacturer for the most accurate and up to date information.
May contain traces of nuts, peanuts and sesame due to shared manufacturing equipment.
Remember to:
Store in a cool, dry place away from direct sunlight. Avoid exposure to light.
Directions:
Add 250g masa harina to a bowl and mix with ½ tsp salt. Add 350ml hot water and mix to form a dough. Cover and leave to rest for 20 minutes.
Divide into approximately 20 balls, press into rounds and cook in a hot dry pan for around 20–30 seconds on each side until the tortillas puff.
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