Ingredients: Corn Treated with Hydrated Lime, Folic Acid. Contains: Corn

Ingredients: Corn Treated with Hydrated Lime, Folic Acid. Contains: Corn

Directions for use: Yield Chart19 Tortillas Maseca 2 cups. Water: 1 1/2 cupsInstant Corn MasaTo 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. Storage recommendation: Once tortillas are cool, place them in a zip close plastic bag and refrigerate. Tortillas can be refrigerated up to a week.

Directions for use: Yield Chart19 Tortillas Maseca 2 cups. Water: 1 1/2 cupsInstant Corn MasaTo 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. Storage recommendation: Once tortillas are cool, place them in a zip close plastic bag and refrigerate. Tortillas can be refrigerated up to a week.