Bob's Red Mill Organic Masa Harina Flour, 24oz (Pack of 1) - Non GMO, Vegan, Kosher

I searched at all the local grocery stores including Whole Foods Market and Walmart to find an organic masa harina. Yes, you can find masa harina in most big stores and mexican stores but it is not organic. It is a known fact that it is not safe to eat corn if it is not organic. I was pleased to learn that Amazon carries the Bob's Red Mill organic masa harina corn flour. I have already made a tamale pie that turned out perfect and very delicious. I am looking forward to making vegan tamales. I highly recommend Bob's Red Mill organic masa harina for any recipe calling for masa harina corn flour.

Good amount for the price

I have been making corn tortillas and tamales for years and have used a variety of Mexican brands of masa harina. They all make great tortillas and tamales! I bought this masa during COVID because it was the only one I could find anywhere, but I was skeptical - Bob’s Red Mill masa surely would be less awesome than the Mexican brands - what would they know about good masa? The texture was considerably more coarse than I was used to also, so I was incredibly surprised when I made my first tortillas. They were DELICIOUS! The corn flavor really came through in a way I had never experienced before. I made tamales next and they were outstanding. Even my husband who hates corn tortillas will eat ones made from this masa. Now I shell out 2-3x the money to buy this masa instead of my old favorite brands. I absolutely love it!

Love this product. Organic and NON GMO. I make corn bread and tortillas with this.

We do love our Mexican food and love to make it at home. I've used the super market brand of masa for years and it's ok but after watching a few You Tube videos showing how to make corn tortillas and the various masas and Bob's masa was said to be very corny and full of flavor so I ordered some. Wow! What a flavor difference, it's great. A wee bit more pricey but the price of a taco at a Mexican restaurant makes up the difference. If you make your own corn tortillas, which you should try, this is the masa to use.

I bought this product for my mom as I am putting her on an organic diet. Certainly the yellow corn has a more pronounced corn flavor than the white corn which we like and is a matter of preference; the grind is a bit more coarse but makes sense and this takes nothing away from enjoying the finalproduct. I bought this specifically to make tortillas and read some of the other reviews. First, the box that I received had an expiration date one year from date of purchase so all good there. I recommend simply returning/exchanging the item if the date received is expired or within a couple months of the expiration date since Amazon items have a good return/exchange policy. Preparation certainly requires a bit of research. By that I mean that the instructions have left off one key ingredient. I prepared a small test batch as 1-cup masa harina, 1-teaspoon xanthan gum (guar gum can also be used), and added enough hot water (at the point before boiling) to reach desired consistency. I left the salt out of the mixture as that is simply added only as desired/preferred and I do t feel that tortillas need salt. The addition of xanthan gum makes all the difference and I got tortillas that did not break, stick or become gummy. This is an organic product so there are no extra additives (wonderful!) that impact the consistency; the added ingredient does not change the flavor at all; tortillas made with organic maza harina actually have a much cleaner flavor in my opinion. I have plenty of experience with tortillas; it’s a part of my culture; there are always tortillas within reach at my home.

Much healthier and tastier than white wheat flour tortillas when prepared correctly and more authentic. No oils are needed and they don't seem to need salt which is amazing. It's also very convenient to be able to make these from the pantry -no need to make a trip to the store for taco night. Organic is a plus.My first batch wasn't tasty at all but over time they became great. I don't know much about cooking but I tried this.Some findings:-Use a seasoned cast iron comal/griddle pan -I use a Lodge pan which is about $20 if you don't have one-Mix the dough with hot water-Let the dough rest for an hour in a covered bowl-Separate the dough into small balls-Keep the dough balls in a plastic food bag so they don't dry out-Use a plastic food bag on either side of the dough ball and press it into shape with a heavy pan or grill press -a tortilla press is optional but try to make sure they are evenly pressed. The edges should be smooth and not cracked. If the edges are cracked that means the dough is too dry and in need of water-Tacos and enchiladas are traditionally small around 5" -you cannot make a burrito wraps out of this, just enjoy more-Preheat the pan for 6-8 minutes-Lay the tortilla carefully onto the hot surface -it should be flat on the pan-Sear each side of the tortilla (flip when it releases from the pan)-Flip the tortilla a third time back on to its original side and press with your finger or spatula after a while to get a puff-Use a timer until you get used to it although speed of cooking depends on how hot the pan is-Wrap the tortillas in a kitchen towel so they steam each other (become flexible) and keep warm-Use the tortillas at the bottom of the stack first because they are the most flexible-Watch some videos online if you have trouble

I'm very pleased with this brand of corn flour