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No preservatives added. No cholesterol. No trans fat. Gluten free. Now with folic acid. Corn: A gluten free food. Tortillas. Tamales. Pupusas. Atoles. Empanadas. Gorditas. Sopes. Yields up to 8 lb tortillas. Learn about the benefits of folic acid. For more info visit: mimaseca.com. Facebook: facebook.com/MiMasecaUSA. Consumer Relations: 1-888-4Maseca; www.azteccamilling.com. For recipe ideas, visit www.mimaseca.com.
Corn Treated with Hydrated Lime, Folic Acid.
Yield Chart: 19 Tortillas. 2 cups Maseca; 1-1/2 cups agua/water. 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.
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