Nutrition Facts
Serving Size: 1/4 cup (29 g) dry
Servings Per Container: 23 (per 24 oz)
| Amount Per Serving | % Daily Value* |
|---|---|
| Calories 100 Calories from Fat 10 | |
| Total Fat 1 g | 2% |
| Saturated Fat 0 g | 0% |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 0 mg | 0% |
| Total Carbohydrate 21 g | 7% |
| Dietary Fiber 2 g | 8% |
| Sugars 0 g | |
| Protein 2 g | |
| Vitamin A | 2% |
| Vitamin C | 0% |
| Calcium | 2% |
| Iron | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
| Calories | 2,000 | 2,500 | |
|---|---|---|---|
| Total Fat | Less than | 65 grams | 80 grams |
| Saturated Fat | Less than | 20 grams | 25 grams |
| Cholesterol | Less than | 300 mg | 300 mg |
| Sodium | Less than | 2,400 mg | 2,400 mg |
| Total Carbohydrate | 300 grams | 375 grams | |
| Dietary Fiber | 25 grams | 30 grams |
Calories per gram:
- Fat 9
- Carbohydrate 4
- Protein 4
Ingredients: Corn, Lime.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Traditionally used to make corn tortillas.
Corn Tortillas:
- 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 flattened 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.
Additional recipes listed on package.
Keeps best refrigerated or frozen.
Product of the USA.
Kosher.
