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- เผยแพร่เมื่อ 14 ต.ค. 2020
- In 2014, we set out on an earnest search for a corn tortilla with exceptional flavor and integrity. Our quest took us to Oaxaca, Mexico, where we met farmers whose families have been cultivating traditional maize for centuries. It was there that we experienced our first perfect, true tortilla.
With each stack of tortillas that we passed and savored, the connection became increasingly clear: genetic diversity, regenerative farming and time-honored technique consistently yielded a dynamic, delicious range of flavors, textures and culinary applications from which to choose.
We soon started collaborating with these farming communities, sharing their heirloom corn varieties and traditions with top restaurants around the world. Masienda was born.
Today, Masienda proudly partners with hundreds of traditional farmers to grow, source and offer the highest quality single-origin ingredients. We continue to collaborate with chefs to develop in-house, specialty masa programs for their restaurants, while also working to create thoughtful resources, tools and value-added products to lead a new standard for masa quality, preparation and consumption.
We believe that the best-tasting food is achieved through genuine hospitality, enriching context and a relentless support of agricultural biodiversity, sustainability and independent farmers. With this philosophy in mind, our vision is to build a new kind of masa value chain, from scratch.
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Masienda supplies:
Heirloom Corn Masa Harina: masienda.com/masaharina
Tortilla Presses: masienda.com/tortillapress
Chef-Grade Cal (calcium hydroxide): masienda.com/products/cal
Heirloom Corn: masienda.com/heirloomcorn
Comal: masienda.com/products/comal?v...
Molinito: masienda.com/products/molinit...
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Makes me cry happy cry I hope I get to see Oaxaca again. See the countryside and the people.
The bags of masa provide for multiple meals and saturate the whole house with the intoxicating scent. Mixed into Mexican hot chocolate or used to thicken the salsa for Costillas de Puerco, it's just good to have around. I'm really looking forward getting the pack for making homemade pozole for Christmas!
Viva México, su gente trabajadora, el maíz, Jorge y todos en Masienda, y por supuesto los consumidores conscientes de este labor de buena voluntad! ❤ Arriba!
Muchas gracias! Feliz Ano Nuevo! ❤
Amazing! Congratulations!
Inspiring work !
Thank you! Cheers!
how is the masa dried? i have heard a lot of how maseca is dried, so I am curious to know how Masienda is dried.
Masienda Heirloom Masa Harina begins with single-origin heirloom corn sourced from Mexico.
This whole-kernel corn is gently cooked and steeped in soaked in lime water (alkaline), an ancient technique known as nixtamalization. This process softens the corn, imparts calcium and activates the nutrients, especially vitamin B3, found naturally in each kernel.
The kernels (now nixtamal) are then ground into a fine masa, or dough. For Masienda Heirloom Corn Masa Harina, it undergoes a low-and-slow drying process, which is used to make a finished, shelf-stable product that carefully preserves the flavor and nutrients of a freshly-milled masa.
With the simple addition of warm water, the masa is transformed into the foundation for hundreds of dishes, including making tortillas, tamales, tostadas and other delicious recipes.
Our masa harina delivers superior flavor (thanks to our single-origin supply chain and culinary, never industrial approach to sourcing), consistency (we individually dial in the cook, nixtamal and grinding processes for each scratch-made batch) and ease of use - just add water!
After nixtamalization, does the corn stay in the same bowl? Because after washing, the corn still has a strong, pungent smell. How do I get rid of it?
Hi! Just confirming that you're only using 1 to 2% cal to the weight of corn. Once the corn has been cooked with the cal, it can be left in the same cooking vessel to steep (for nixtamlization to finish taking place). The corn is then rinsed and ground into masa. There is somewhat of a smell to the corn but we wouldn't necessarily call it "pungent." It may also depend on what corn and cal you have access to?
@@Masienda Thank you very much for your kindness
Legit question and a legit answer. Thanks both