100% natural all-purpose blue masa (azul). Our fresh ground masa azul is ideal for making tortillas, pupusas, gorditas, sopes, and more. Our masa azul is also great for gluten-free cooking and baking such as gluten-free chips and cookie monsters.
Sold in 5lb bags.
Tortillas. This is obvious, right? You can use a press or a couple of sheets of waxed paper and a heavy pot for pressing. I love my big cast-iron griddle for cooking 3-4 at a time.
Arepas. These are a bit like a thick tortilla, but smaller in diameter. They are cooked like a tortilla, but can be finished in the oven if needed. Once cooked, slice them carefully and fill with cheese, beans, vegetables, or meat.
Gorditas. This is a fried bread that exists somewhere between a tortilla and an arepa.
Tamales. Time consuming, but delicious, and great for large groups of people!
Tamale Pie. This is a great, fast alternative to tamales. It’s got a similar flavor to tamales with a spicy filling contrasted by a sweet and rich corn crust.
Breakfast, Bread, Dessert, and Drinks
Cookies. These masa cookies are a wonderful simple cookie, and great for those who are gluten-free. Traditionally they are topped with a sometimes hard-to-find sugar, but might be replaceable with a sprinkling of sucanat or other unrefined sugars.
Corn Cakes. Make them as a last minute addition because the masa has been nixtamalized, which eliminates the need for soaking or sprouting. A basic recipe is to beat two eggs in a bowl, add 2 cups of milk, a pinch of salt, enough masa to make a batter, and 2 teaspoons of baking powder.
Cornbread. This is a great last minute bread when you’ve forgotten to start sourdough bread or soak a regular corn bread. It is definitely intense in corn flavor and lacks the sweetness of the cake-like cornbreads that come from a mix. But it is delicious served warm with butter.
Atole. This Mexican beverage combines the sweetness of corn with milk and cinnamon for a warming and comforting beverage.