About

Mexican recipes such as tortillas often contain 'Masa' as an ingredient. This traditional type of flour, also called corn masa flour or masa harina, is made from dried masa and translates to "dough flour" in Spanish because it is made from dried corn. Making masa involves a lengthy process, beginning with the corn being dried and then soaking in a solution of lime and water called 'slaked lime' to soften. Once the corn has been cooked and soaked in 'slaked lime', it is then washed and ground into a dough called masa. Once dried it is then called masa flour. If a recipe calls for masa, don't substitute it for cornmeal or regular cornflour since these substitute products are made from different types of corns and processed differently, so you won't get the same results.  

Uses

Perfect for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes. To make tortillas simply add enough water to make a dough that is damp to the touch and a pinch of salt. Knead and make golf ball size balls and flatten using a tortilla press or heavy pot, then cook for approx 1 minute per side on a hot dry pan.

STORAGE: Store in a cool, place.

ALLERGEN DISCLAIMER: PACKED IN A ROOM THAT HANDLES TREE NUTS, PEANUTS, SESAME ; GLUTEN.

INGREDIENTS: Corn treated with Hydrated Lime