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Harina Maíz Amarillo

Harina Maíz Amarillo

(Colombian)

$9.99
$9.99
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Yellow Corn Masa Flour 500 g

Bring authentic Latin American flavor to your kitchen with Promasa Yellow Corn Masa Flour. Made from the finest pre-cooked yellow corn, this traditional masa harina delivers the perfect texture and taste for homemade arepas, tamales, tortillas, and more. Whether you're recreating a family recipe or exploring new cuisines, Promasa makes it easy to enjoy fresh, delicious corn-based dishes every day.

Description

Promasa Yellow Corn Masa Flour (500g) is a premium pre-cooked corn flour crafted to deliver authentic, restaurant-quality results at home. Made from 100% natural yellow corn, this finely milled masa harina blends effortlessly with water to create a smooth, pliable dough in minutes. Its rich golden color and naturally sweet corn flavor make it ideal for traditional Colombian and Venezuelan cuisine, as well as a wide range of Latin American recipes. The 500g package is perfectly sized for everyday use and is resealable for freshness.

How to enjoy it

Simply mix Promasa Yellow Corn Masa Flour with warm water and a pinch of salt, knead into a smooth dough, and shape into your favorite creations. Use it to make:

  • Classic golden arepas – grilled, baked, or pan-fried
  • Soft and savory tamales
  • Homemade corn tortillas and pupusas
  • Corn-based porridge (colada or mazamorra)
  • Empanadas de pipián or fried stuffed corn pockets

Ready in under 20 minutes – no soaking, no grinding required.

Product highlight

  • Pre-cooked instant yellow corn masa flour – ready to use in minutes
  • Made from 100% natural yellow corn
  • Naturally gluten-free – suitable for gluten-sensitive diets
  • Authentic Latin American flavor and golden color
  • Versatile – ideal for arepas, tamales, tortillas, empanadas & more
  • No artificial colors, flavors, or preservatives
  • Net weight: 500g (17.6 oz)
  • Easy-to-follow recipe on package
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Venezuelan-Style Arepas Rellenas Recipe

Arepas are corn cakes traditionally made by dried corn pounded in a pilón—a large mortar and pestle—and formed into a pliable dough. While in Colombia you're far more likely to see wide, thin arepas made with toppings, in Venezuela, arepas tend to be thicker, with fillings sandwiched into them after splitting.

The method for making these is pretty much exactly the same as Colombian-style arepas. Since Venezuelan-style arepas are thicker, they will need to be cooked longer and more gently to avoid burning the exterior. This is best accomplished by starting them in a skillet, then finishing them in an oven. (If you are grilling the arepas, move them to the cooler side of the grill to finish cooking instead.)

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