Itís perfect for making tortillas, tamales, enchiladas, sauces, quesadillas, gorditas, empanadas, flautas and many other Mexican and Central and South American dishes.
Through the years, grandmothers have passed on to their daughters the tradition and versatility of cooking with MASECAģ. Itís the only instant corn masa flour thatís 100% natural and cherished for its flavor, quality, and consistency. MASECAís versatility in the kitchen is as unlimited as your imagination.
Mix the water with MASECA corn flour and mix it until consistency and texture is uniform (about 10 minutes). The masa is ready when the masa doesn't stick in your hands. Make 20 balls of masa of the same size. (golf ball size)
Cover the top and the inside botton of the tortilla press with a piece of plastic. Place one ball in the middle and press, to form a tortilla with a diameter of 4 1/2 to 5 inches.
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