Sabine and 2,784 other customers are happy with this product
1 1
Sabine and 2,784 other customers are happy with this product

Corn flour for TAMALES nixtamalized

Corn flour for TAMALES nixtamalized

MASECA , 1.0 kg
€5,80
(€5,80/1kg )
€0,00 €5,80
(€5,80/1kg )
Tax included. zzgl. Versandkosten - Delivery in 2-4 days
Article-No.: 004HM123

You will receive €0,17 Guthaben when you purchase this item.

  • MHD: 23.02.2026
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Discover Maseca gluten-free corn flour for tamales, an essential product in every Mexican household. Perfect for preparing delicious tamales, an authentic Mexican dish enjoyed in both sweet and savory variations.

Note: Because Maseca corn flour for tamales is coarser than conventional corn flour, it is not suitable for making tortillas. Maseca corn flour for tamales is a genetically modified white corn flour.

Usage: Take the desired amount of pre-cooked Masa Harina; knead well with a little hot water to form a firm mass and shape as desired. Storage: Store in a dry place, away from sunlight. Country of origin: Mexico Best before date: 04.10.24

Ingredients: Genetically modified white corn (nixtamalized with calcium oxide (E529), iron, zinc, vitamin B3, vitamin B1, vitamin B2 and folic acid). Contains no food preservatives, artificial colors or flavors.

Nutritional information (per 100 g) Crowd
energy 344 kcal / 1457 kJ
Fat 4 g
hereof: saturated fatty acids 0 g
carbohydrates 7.5 g
of which sugar 1 g
protein 8 g
Salt 5 g
To make the tamales dough you need: Mexican Tamales Recipe Ingredients: 250 g Maseca corn flour for tamales 250 ml chicken stock or water 1 teaspoon Baking powder 150 g vegetable margarine A pinch of salt Tamales preparation: 1) Mix the corn flour with the baking powder and salt 2) Then add the chicken stock or water and mix until a moist, homogeneous mass is formed 3) In another bowl, mix the vegetable margarine until it reaches a foamy consistency and then mix it with the dough until a sticky, soft mass is formed. Then fill the tamales with a sweet or savory filling, depending on your preference, and wrap the mixture in corn leaves. Close the ends and steam the wrapped tamales in a large saucepan for about 70 minutes.

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