Corn: A gluten free food. No preservatives added. No cholesterol. No trans fat.
To make 4 tortillas, mix 1/2 cup Maseca; 1/3 cup water and a pinch salt. To make 8 tortillas, mix 1 cup Maseca; 2/3 cup water; 1/8 tsp salt. To make 16 tortillas, mix 2 cups Maseca; 1-1/4 cups water; 1/4 tsp salt.
Combine ingredients and mix thoroughly for about 2 minutes to form soft dough. If dough feels dry, add more water (one tablespoon at a time).
For Tortillas: - Divide dough into equal balls. - Cover with damp cloth to keep dough moist. - Line a tortilla press with two sheets of thick plastic wrap. - Place each ball between plastic and press until flat, lifting and turning, and pressing again if required to achieve desired thickness. - Carefully peel off plastic wrap. - Preheat ungreased griddle, skillet, or comal on medium-high heat. - Cook tortillas one at a time for 50 seconds. Turn, then cook the second side for another 50 seconds. - Cover tortillas with cloth napkin to keep soft and warm or place inside tortilla keeper.
Ingredients: selected corn treated with hydrated lime, folic acid.
Manufactured by: Azteca Milling L.P., Texas
A note on dates - Maseca provides only a manufacturing date, embedded in a tricky code. To work out the date go to Maseca's website and click on "How to read the manufacturing date". In brief, the first number refers to the week of the year in which it was made and the year comes just before the first letter in the code.