Naturelo Blue Corn Flour for Tortillas (nixtamalized), Masa Harina Azul 1 kg

Discover the pure essence of Mexican cuisine with Naturelo blue corn flour . Our corn flour is made from high-quality blue corn and is perfectly nixtamalized/precooked to prepare traditional delicacies such as tortillas, gorditas, sopes, and tlacoyos.

Our 100% natural Mexican corn flour is gluten-free , preservative-free and GMO-free to offer you the authentic taste experience without compromise.

Use our blue corn flour to bring the flavors and textures of Mexico to your cooking. Whether it's tortillas, gorditas, sopes, chalupas, or tlayudas, with Naturelo corn flour you can create authentic, delicious dishes in no time.

Try making your own tortillas with our tortilla press. Simply mix Naturelo Masa Harina (also available from yellow corn) with a pinch of salt and hot water, knead into a firm dough, then use the press to form flatbreads. Usage: Knead the desired amount of pre-cooked Masa Harina with a little hot water to form a firm mass and shape it into the desired form. Storage: Store in a dry place, protect from sunlight. Country of origin: Mexico Special features: GMO free Gluten free KOSHER

Ingredients: Ground blue corn, thickening agent E 526

Nutritional information (per 100g)	100 g
Calorific value	337 kcal / 1425 kJ
Fat	4.5 g
hereof: saturated fatty acids	0.6 g
carbohydrates	66 g
of which sugar	1.5 g
protein	8.0 g
Salt	0.1 g

Mexican recipe idea : Tlacoyos with nopal salad
Ingredients

For the dough
1 kilo of blue cornmeal
1 kilo of bean puree
5 Serrano chilies
2 tablespoons of oil
Salt to taste
300g grated feta cheese

For the salad
3 cooked cactus leaves , cut into strips
½ an onion, sliced ​​into strips
Chopped coriander

preparation

1. Puree the chilies together with the bean puree . Then fry the mixture in hot oil until it forms a smooth paste.
2. The dough is prepared in the same way as corn tortillas, but since it is a kilogram, more water is needed for preparation (if desired, pork fat can also be added).
3. Form small balls from the corn dough and press them into tortillas. Place a tablespoon of the bean puree in the center. Fold the tortilla from all four sides towards the center and press it together. This creates the bean and chili filling and gives the tlacoyo its typical oval shape.
4. Lightly fry the tlacoyos in a pan and remove them as soon as they are golden brown, just like you would tortillas.
5. Drain the cactus leaves , cut them into small cubes and mix them with the onion strips and coriander in a bowl.
6. Arrange the tlacoyos on a plate and serve the cactus salad, some cheese, and Mexican salsas on top of the tlacoyo.