Naturelo corn flour for tortillas (nixtamalized), Masa Harina

This natural pre-cooked corn flour is nixtamalized and therefore suitable for making tortillas , but it is also great for making tamales and atole.

Corn flour ( gluten-free flour ) from the Naturelo brand is produced in Mexico from 100% natural Mexican pre-cooked corn flour . It is made from whole grain corn, without the use of genetic engineering (GMO-free) and without preservatives!

So with our Naturelo corn flour you can make traditional tortillas that retain the taste, rich aromas and nutrients of natural corn to the maximum. Try it - you will taste the difference.

Our corn flour, imported directly from Mexico, is gluten-free and ideal for people with gluten intolerance ( celiac disease ). The pre-cooked corn flour is perfect for baking bread and cakes.

Usage: Knead the desired amount of pre-cooked corn flour with a little hot water to form a firm mass and shape it into the desired form. Storage: Store the pre-cooked corn flour in a dry place. Protect from sunlight. Country of origin: Mexico Special features: GMO free Gluten free KOSHER

Ingredients: Ground corn, dissolving agent: calcium hydroxide (E 526) Nutritional Information / Nutritional information (per/per) 100 g Energy / Calorific value 373 kcal / 11425 kJ Fat 4.5 g of which saturated / of which saturated fatty acids 0.6 g Carbohydrates 66 g of which sugars / of which sugar 1.5 g Protein 8.0 g Salt 0.1 g

With Naturelo corn flour you can make authentic tortillas in Germany too. Try making your own tortillas with our tortilla press. Simply mix Masa Harina NATURELO with a pinch of salt and hot water, knead into a firm dough, then form into flatbreads with the tortilla press. Mexican recipe idea: Tamales Ingredients 1 kilo corn flour ¼ kg lard 2 tablespoons of chicken broth powder for each kilo of flour or season with salt. Hot water required Corn leaves or banana leaves preparation 1.) In a deep bowl, mix the corn flour, chicken stock powder and Add lard, knead well and gradually add hot water, to achieve a smooth and manageable consistency. Check that the dough is ready by pressing some dough against your fist. If it falls off and you have some grease from the dough on your fist, the dough has reached the consistency it should have. Then let the dough Let stand for half an hour. (Usually one kilo of corn flour is enough for about 70 to 85 tamales, depending on the desired thickness of the tamales.) 2.) The corn leaves are soaked in hot water for 1 hour, then rinsed and drained. This process takes place before kneading the ingredients. 3.) When you have finished the corn leaves, cover the tamal leaf with a Spoon. You can also press the dough against the sheet. Always pay attention Make sure to place the dough on the smooth side of the blade so that the dough can be easily removed. 4.) Fill the tamal with the stew of your choice, beans with feta cheese, mole, chicken in green sauce, etc. 5.) Place the tamales in a steamer filled with water, place the grate, put a few leaves in the bottom and arrange the tamales in a circle. 6.) Once you have placed the tamales in a circle, cover the steamer with aluminum foil. Let it cook for about 1 hour at medium heat. Remove a tamal after about 50 minutes to make sure that it is perfectly cooked. If not, leave it in for another 10 minutes or so.