4.4 lb bag
66 servings per container
Corn Treated With Hydrated Lime, Folic Acid.
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Gluten free. 100% whole grain. 30g or more per serving. 100% of the grain is whole grain. WholeGrainCouncil.org. Certified gluten free.gfco.org. Corn: A gluten free food. No cholesterol. No trans fat. Now with folic acid. Tortillas, tamales, pupusas, atoles, empanadas, gorditas, sopes. Yield up to 8 lb tortillas. Yield Chart: 19 Tortillas: Maseca: 2 cups; 1-1/2 cups of water. No preservatives added. Scan for more food information. Call for more food information 1-214-583-5123. Facebook: Facebook.com/MiMasecaUSA. For more recipe ideas, visit www.mimaseca.com. For more info visit: mimaseca.com.
Instant Corn Masa: To prepare delicious tortillas, just add water. Instructions for the masa: Combine 2 cups of Maseca corn masa flour with 1-1/2 cups of water. Mix thoroughly for 2 minutes until you form a soft dough. If dough feels dry, add teaspoons of water (one by one). Instructions for tortillas: Divide dough into 19 equal balls of approximately 1 ounce each. Cover with a damp cloth to keep dough soft and moist. Line a tortilla press with 2 sheets of thick plastic wrap. Place each ball between the two sheets of plastic and press until tortilla has 5 inches in diameter. Heat skillet or griddle on medium-high heat. Carefully peel off tortilla from plastic wrap. Cook each tortilla for 30 seconds on each side, turning the tortilla 3 times. Cover tortillas with a cloth napkin to keep them soft and warm. To make tostadas, let tortillas cool down before frying in oil. Makes 19 tortillas. For reheating tortillas: Reheat tortillas on a skillet, griddle or microwave. Griddle Fry: Skillet or griddle: Heat tortillas over medium-high heat for 15 seconds on each side. Repeat as desired. Microwave: Microwave: Wrap 4 to 6 tortillas in a damp paper towel and microwave from 30 to 45 seconds or until heated through. Wrap tortillas in a cloth napkin or store in a tortilla warmer until ready to serve. How to Store Your Tortillas: Once tortillas are cool, place them in a zip close plastic bag and refrigerate. Tortillas can be refrigerated up to a week.
Azteca Milling L.P.