Press, roll or pat this fresh dough from All Souls Tortilleria for the freshest tortilla experience. Alternately, enjoy in tamales, sopes or pupusas.
PLEASE NOTE: This is NOT Masa Harina! This is a pre-made dough and it is ready to roll into tortillas!
This 2.2 lb bag of masa will make approximately 20-30 tortillas, depending on the size of the tortillas you make.
This fresh masa is very perishable. Keep refrigerated and use within7 days of the date on the bag, or freeze for later use.
If frozen, allow to thaw completely, then thoroughly kneed the dough to incorporate any water that may have seeped out in the freeze/thaw process.
Great addition to FTYs' offerings!!! The masa is very fresh; no dried out masa here. So far we have been practicing our tamales and making amazing soft tacos and puffy tacos.
Try it out! It's easier to work with than you might think. Simple and even kid-friendly techniques are used for many recipes (think play-doh and making cookie dough).
The Masa is fabu!!!!!!!!!!!! Two weeks ago I got it and made enchilada pie - amazing. This week I made fried masa cakes with taco sauce (think Mexican sloppy joes!) - soooooooooooooooooo good, if I say so myself. I have no idea why I haven't ever used masa before!
I think next time I am going to try to use it as the dough for meat pies (as suggested by my 8yo and our 13yo dinner guest).
The Masa is fabu!!!!!!!!!!!! Two weeks ago I got it and made enchilada pie - amazing. This week I made fried masa cakes with taco sauce (think Mexican sloppy joes!) - soooooooooooooooooo good, if I say so myself. I have no idea why I haven't ever used masa before!
I think next time I am going to try to use it as the dough for meat pies (as suggested by my 8yo and our 13yo dinner guest).
Tonight we prepared the fresh masa. We chose to make sopes, using a video tutorial as we had never made them before. Ours were a little wonky but so delicious! The flavor was certainly heightened by the freshness.
This Fresh Masa is made with nixtamalized corn - a traditional process in which the whole kernel corn is cooked in water with slaked limestone. The steeped corn kernels arestone ground into a dough, or masa.
Made in the Mad River Valley of Vermont with an heirloom variety called Wapsie Valley (a yellow dent corn with a beautiful red flare at the base). Sourced from two family farms: Mary-Howell and Klass Martins at Lakeview Organic Grain in Pen Yann, NY and the Kenyons at Nitty Gritty Grain Co. in Charlotte, VT.
Naturally gluten-free.
Certified organic
