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Maseca Corn Flour Antojitos 1 kg (BBD 24-MAR-2024)

Unit price€4,69 / kg
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Maseca, perhaps the most popular corn flour in Mexico comes here in the Antojitos variant. With this flour you will enjoy the smell of corn already when kneading and you can quickly prepare several Mexican dishes. There are, for example, sopes, quesadillas, gorditas, panuchos and much more, with the ideal consistency that your recipe requires.

Contains less fat (1.9g per 100g compared to Maseca Regular with 3.3g per 100g), whether you prepare on the Comal or prefer another method.

This product also contains vitamins B1, B2, B3, folic acid, calcium, iron and zinc.

The best before date for corn flour is usually 1 - 4 months in the future. This is due to the sea route and handling in Mexico and Europe. Please use our contact form to enquire about the current best-before date if it is important to you and it is not yet stated in the product title. Maseca corn flour can still be consumed for several months after the best-before date if stored normally.

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Product details

Shipping and delivery time

In Germany approx. 1-3 working days, to other EU countries approx. 3-7 days delivery time. Products stored in refrigerator or freezer temperatures are shipped only from Monday to Thursday or max. two days before weekends extended by holidays. For further information please read our Shipping terms. Digital goods are usually shipped directly after payment.


- Corn flour preparation (corn flour (nixtamalized)
- Folic acid
- Iron
- Zinc
- Vitamins B1 B2 B3)
- Acidity regulator E526
- Releasing agentE466
- Flavoring

Nutritional values

Nutritional values per 100g
- Energy 143,82 kJ
- Fat 1.9 g
thereof saturated fatty acids 0.42 g
- Carbohydrates 28.72 g
thereof sugar 0.42 g
- Protein 1.3 g
- Salt 1 g


Keine kennzeichnungspflichtigen Allergene enthalten


Recipe for gorditas with chili strips and creme fraiche

- 2 cups MASECA Antojitos corn flour
- 1⅓ cup warm water
- 3 poblano chilies
- ½ onion, cut into oblong pieces
- 1 cup cooked yellow corn kernels
- 1 clove garlic, chopped
- 2 tablespoons oil
- ½ cup creme fraiche
- 5 green tomatoes / tomatillo
- 2 pieces of serrano chilies
- 1 cup cilantro leaves

1. roast the chilies at high temperature, sweat, peel and skin; make slits and set aside.

Sauté the onion and garlic in the oil. Once soft, add the poblano strips and corn kernels. Add the creme fraiche and cook over low heat for 10 minutes.

3. In a bowl, mix the MASECA Antojitos flour and water until the dough is smooth. Divide the dough into ten pieces, form the gorditas and grill them on a griddle with a little oil.

When they are done, open them in half and fill them with the chili strips.

5. serve at the end. For the sauce, simply puree the tomatoes, chilies and cilantro and season with salt.

Tip: Garnish the gorditas with grated cheese / shepherd's cheese.


Story in a dry place.

More recipes and tips on the blog

Customer Reviews

Based on 2 reviews
Walther Hüls Güido
schnell und unkompliziert

ich bin sehr zufrieden


Simply delicious like always, so versatile one can use it in many dishes.
Thank You for the fast delivery!!