Preparation & Usage

Yield Chart 19 Tortillas Maseca®: 2 cups Water: 1 1/2 cups Instant Corn Masa To prepare delicious tortillas, just add water. Instructions for the masa: Combine 2 cups of Maseca® corn 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 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 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. 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. 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.

Features

With Folic Acid

Tortillas, tamales, pupusas, atoles, empanadas, gorditas, sopes

Yields up to 7.2 lb tortillas

No Preservatives Added

No Cholesterol or Trans Fat

Corn: A Gluten Free Food

Kosher - Pareve - CRC - 94