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Mar 2023
Customer since 2018
Manassas, VA
Mar 2023
Customer since 2017
Clifton, VA
Mar 2023
Customer since 2020
Lorton, VA
Gluten Free
Egg Free
Fish Free
Milk Free
Peanut Free
Shellfish Free
Soy Free
Treenut Free
Wheat Free
100% premium white corn. With folic acid. Gluten free. Per 1 Cup Serving: 110 calories; 0 g sat fat (0% DV); 0 m sodium (0% DV); 0 g sugars. Ideal for preparation of Tortillas, Pupusas, Gorditas, Tamales, Atoles, and traditional dishes. Phone 202-529-0074. Made in Mexico.
Blue Cooked Corn, Water, Lime.
Directions for Use: 2 Cups Masabrosa Instant Corn Masa Mix; .1-1/4 Cups of water. Pour water into Masabrosa Corn Mix, mix thoroughly for 2-3 minutes until forming a firm dough ball (if dough feels dry, add 1 or 2 tablespoons of water). Divide dough into smaller dough balls (the larger the dough ball, the larger the tortilla), 16 to 18 smalls balls. Cover the dough balls with a damp cloth to keep dough balls moist. Using a tortilla press (make sure to utilize two plastic sheets between the press), flatten the dough balls into a 5-6 inch diameter tortilla. Carefully peel the tortilla off the plastic sheets and place on a very hot ungreased skillet (about 450+ degrees). Turn the tortilla over after about 20-30 seconds. Allow to cook another 20-30 seconds and turn over one final time for 15-20 seconds. Once cooked, cover the tortilla to keep warm and pliable. Makes approximately 16 to 18,5 inch tortillas. For tostadas or taco shells, allow the tortillas to cool and dry out before frying.
Gluten Free
Egg Free
Fish Free
Milk Free
Peanut Free
Shellfish Free
Soy Free
Treenut Free
Wheat Free
100% premium white corn. With folic acid. Gluten free. Per 1 Cup Serving: 110 calories; 0 g sat fat (0% DV); 0 m sodium (0% DV); 0 g sugars. Ideal for preparation of Tortillas, Pupusas, Gorditas, Tamales, Atoles, and traditional dishes. Phone 202-529-0074. Made in Mexico.
Blue Cooked Corn, Water, Lime.
Directions for Use: 2 Cups Masabrosa Instant Corn Masa Mix; .1-1/4 Cups of water. Pour water into Masabrosa Corn Mix, mix thoroughly for 2-3 minutes until forming a firm dough ball (if dough feels dry, add 1 or 2 tablespoons of water). Divide dough into smaller dough balls (the larger the dough ball, the larger the tortilla), 16 to 18 smalls balls. Cover the dough balls with a damp cloth to keep dough balls moist. Using a tortilla press (make sure to utilize two plastic sheets between the press), flatten the dough balls into a 5-6 inch diameter tortilla. Carefully peel the tortilla off the plastic sheets and place on a very hot ungreased skillet (about 450+ degrees). Turn the tortilla over after about 20-30 seconds. Allow to cook another 20-30 seconds and turn over one final time for 15-20 seconds. Once cooked, cover the tortilla to keep warm and pliable. Makes approximately 16 to 18,5 inch tortillas. For tostadas or taco shells, allow the tortillas to cool and dry out before frying.