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"Dough flour" used for homemade corn tortillas
Simple directions and recipes included on package
Product of the USA
Masa is the Spanish word for dough, and this particular dough is the traditional dough used to make homemade corn tortillas. Masa is made with dried corn kernels that have been cooked and soaked in lime water and then ground into masa. Masa harina (dough flour) is the flour that's made from dried masa.
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|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|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:
Ingredients: Corn, Lime.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Traditionally used to make corn tortillas.
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.
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