A fine white-corn masa flour ideal for making masa for tortillas, sopes, gorditas, pupusas, enchiladas, atole, and many other dishes.

• The #1 selling instant corn masa flour in the united states, Mexico and central America

• Loved for its quality, taste and consistency for over 60 years; now with folic acid to help with daily nutrition

• A staple item not only in Hispanic homes, but also in gluten-free pantries

• A gluten free product, certified 100% whole grain & certified kosher

Corn Treated With Hydrated Lime.

To yield 85 tortillas, combine 2-1/2 lb. Maseca; and 1-1/2 qt. water. Instant Corn Masa To prepare delicious tortillas, just add water. Instructions for the masa: Combine 2-1/2 lb. of Maseca; corn flour with 1-1/2 quarts of water. Mix thoroughly for 2 minutes until you form a soft dough. If dough feels dry, add water in small increments. Instructions for Tortillas: Divide dough into 85 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 inches 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 85 tortillas.