I’ve been studying Masienda a little bit, is it good corn?
thejake1973
I love the whole corn from Masienda and from Barton Springs Mill. Masienda has the very nice chef grade masa harina though.
elathan_i
Oof those look apelmazadísimos.
squeezebottles
I got a kilo of the xocoyul rosado and my experience with it was that it attenuates to more of a pale brown after processing into tortillas. I’m impressed you got so much color to come through. I haven’t tried making tamales out of it yet, maybe that’s how I’ll use the rest of it.
Of the varieties I’ve tried of theirs, the tuxpeño has been the runaway best. The starch balance seems right on for flexible and strong tortillas. Really easy corn to work with.
Agnusdei1685
Corn leaves are not supposed to be cut, the won’t get well cooked.
5 Comments
I’ve been studying Masienda a little bit, is it good corn?
I love the whole corn from Masienda and from Barton Springs Mill. Masienda has the very nice chef grade masa harina though.
Oof those look apelmazadísimos.
I got a kilo of the xocoyul rosado and my experience with it was that it attenuates to more of a pale brown after processing into tortillas. I’m impressed you got so much color to come through. I haven’t tried making tamales out of it yet, maybe that’s how I’ll use the rest of it.
Of the varieties I’ve tried of theirs, the tuxpeño has been the runaway best. The starch balance seems right on for flexible and strong tortillas. Really easy corn to work with.
Corn leaves are not supposed to be cut, the won’t get well cooked.