Ingredients: Corn treated with hydrated lime Contains: Corn

Ingredients: Corn treated with hydrated lime Contains: Corn

Directions for use: 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 Yello corn masa 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 a 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 skiller or griddle on medium-high heat. Carefully peel off tortilla from plastic wrap. Cook each tortilla for 30 seconds on 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. 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. How to Store you Tortillas: Once a tortillas are cool, place them in a zip close plastic bag and refrigerate. Tortillas can be refrigerated up to a week. Storage recommendation: How to Store you Tortillas: Once a tortillas are cool, place them in a zip close plastic bag and refrigerate. Tortillas can be refrigerated up to a week.

Directions for use: 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 Yello corn masa 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 a 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 skiller or griddle on medium-high heat. Carefully peel off tortilla from plastic wrap. Cook each tortilla for 30 seconds on 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. 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. How to Store you Tortillas: Once a tortillas are cool, place them in a zip close plastic bag and refrigerate. Tortillas can be refrigerated up to a week. Storage recommendation: How to Store you Tortillas: Once a tortillas are cool, place them in a zip close plastic bag and refrigerate. Tortillas can be refrigerated up to a week.