Details

Gluten free. Corn: A gluten free food. No cholesterol. No trans fat. Yields up to 4 lb tortillas. Yield Chart: 16 Tortillas: 2 cups Maseca; 1-1/4 cups agua/water. Tortillas. Tamales. Pupusas. Atoles. Empanadas. Gorditas. Sopes. No preservatives added. www.mimaseca.com. www.aztecamilling.com. Consumer Relations: 1-888-4MASECA. Made in Mexico.

Ingredients

Ingredients: Corn Treated With Hydrated Lime.

Directions

Instant Corn Masa: To prepare delicious tortillas, just add water. Instructions for the Masa: Combine 2 cups of Maseca Blue Corn masa flour with 1-1/4 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 16 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 each tortilla measures 5 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 tortilla with a cloth napkin to keep them soft and warm. To make tostadas, let tortillas cool down before frying in oil. Makes 16 tortillas. For Reheating Tortillas: Reheat tortillas on a skillet, griddle or microwave. Skillet or Griddle: heat tortillas over medium-high heat for 15 seconds on each side. Repeat as desired. 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.