Yellow corn masa flour specially for Hispanic appetizers like huaraches, gorditas and sopes. Made from 100% selected yellow corn. No preservatives added. Its golden color, improved aroma, and texture appeals to Hispanics from a variety of regions and countries.

Directions:

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