Masa, the Spanish word for "dough", is the traditional dough used to make corn tortillas. It is made with dried corn kernels that have been cooked and soaked in limewater and then ground into masa. Masa harina ("dough flour") is flour made from dried masa.
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Keeps best refrigerated or frozen.
2 cups Masa Harina Corn Flour
1/2 tsp sea salt
1 1/2 - 2 cups hot water
Mix the salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let the dough rest for an hour, covered.
Forming & Cooking Tortillas
Preheat a griddle or flat surface. Divide the dough into 2 inch balls. Press dough between two pieces of wax paper, or flatten according to a tortilla press directions. Place flatten dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for a few seconds.
Makes about 12-6 inch tortillas.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.