Masa Harina flour is the most important ingredient in making Mexican tortillas. It’s made of dried corn that’s rehydrated in slaked lime; not to be confused with cornflour. If you’re planning a Mexican spread, go the extra mile - make authentic tortillas in a traditional press…or with a rolling pin. It’s also gluten-free – bind with xanthan gum to make gluten-free bread, pie crusts and sponges.
Coole Chile Co. was founded by Dodie Miller, who believes that there are certain warm, earthy flavours and smells that instantly transport you to Mexico. Whether it's salsas and sauces made with toasted dried chillies, tortillas fresh from the comal, Mexican oregano rubbed over pozole, or black beans bubbling in a pot with epazote, these are the flavours and spice sensations she wants to bring into your home.
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