Details

A fine white-corn masa flour ideal for making masa for tortillas, sopes, gorditas, pupusas, enchiladas, atole, and many other dishes.

Ingredients

Corn Treated With Hydrated Lime, Folic Acid.

Directions

Instant Corn Masa: To prepare delicious tortillas, just add water. Instructions for the masa: Combine 2 cups of Maseca corn masa flour with 1-1/2 cups of water. Mix thoroughly for 2 minutes until you form a soft dough. If dough feels dry, add teaspoons of water (one by one). Instructions for tortillas: Divide dough into 19 equal balls of approximately 1 ounce each. Cover with a damp cloth to keep dough soft and moist. Line a tortilla press with 2 sheets of thick plastic wrap. Place each ball between the two sheets of plastic and press until tortilla has 5 inches in diameter. Heat skillet or griddle on medium-high heat. Carefully peel off tortilla from plastic wrap. Cook each tortilla for 30 seconds on each side, turning the tortilla 3 times. Cover tortillas with a cloth napkin to keep them soft and warm. To make tostadas, let tortillas cool down before frying in oil. Makes 19 tortillas. For reheating tortillas: Reheat tortillas on a skillet, griddle or microwave. Griddle Fry: Skillet or griddle: Heat tortillas over medium-high heat for 15 seconds on each side. Repeat as desired. Microwave: Microwave: Wrap 4 to 6 tortillas in a damp paper towel and microwave from 30 to 45 seconds or until heated through. Wrap tortillas in a cloth napkin or store in a tortilla warmer until ready to serve.

How to Store Your Tortillas: Once tortillas are cool, place them in a zip close plastic bag and refrigerate. Tortillas can be refrigerated up to a week.