H-E-B Mi Tienda

H‑E‑B Mi Tienda Instant Corn Masa Flour Mix

4.4 lb

$3.10 each($0.04 / oz)

Aisle 7

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Our Mi Tienda® Instant Corn Masa Flour Mix is made in Mexico and brings an authentic corn tortilla taste right to your kitchen. It comes with simple preparation instructions, as well as a delicious Enchiladas with Poblano Chile Pepper & Cashew Nut Cream recipe. It is also ideal for making tortillas, tamales, gorditas, empanadas and more!

Highlights

Nutrition Facts
about 67 servings per container
Serving Size
1/4 cup (30g)
- Amount Per Serving
  Calories
  110
- % Daily Value^*
- Total Fat
  1g
  1%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Polyunsaturated Fat
  1g
- Cholesterol
  0mg
  0%
- Sodium
  0mg
  0%
- Total Carbohydrate
  23g
  8%
- Dietary Fiber
  2g
  7%
- Total Sugars
  1g
- Includes Added Sugars
  0g
  0%
- Protein
  2g
- Vitamin D
  0mcg
  0%
- Calcium
  10mg
  0%
- Iron
  0.4mg
  2%
- Potassium
  100mg
  2%
- Folate
  65mcg
  15%
- Folic Acid
  40mcg
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
CORN TREATED WITH HYDRATED LIME, FOLIC ACID. CONTAINS A BIOENGINEERED FOOD INGREDIENT
Allergens and safety warnings
KEEP IN A COOL, DRY PLACE. LOT NUMBER AND BEST BY DATE: ON PACKAGE
Preparation Instructions for Tortillas: 2 cups Mi Tienda® Instant Corn Masa Flour Mix; 1/4 teaspoon salt (optional); 1 1/2 cups warm water. 1. Combine the masa, salt and warm water in a bowl and mix with your hands. If dough feels dry, add extra water by teaspoons to reach a soft dough (mashed potato) consistency. Mix for 4 minutes. Allow masa to set 10 minutes. 2. Cut 2 squares of wax paper for each tortilla being prepared. Form masa into 18-20 2-tablespoon sized balls and cover with a damp cloth. To form tortillas, place a sheet of wax paper on both sides of a masa ball and place in the tortilla press. Lightly press the tortilla to the desired thickness; set aside with the wax paper. Finish making the rest of the tortillas in the same manner. 3. Heat a large non-stick skillet, ungreased griddle or comal over high heat for 3 minutes. Remove the wax paper from the tortilla and cook for 1 minute per side; put in a tortilla warmer. Recipe: ENCHILADAS WITH POBLANO CHILE PEPPER AND CASHEW NUT CREAM INGREDIENTS 16 Mi Tienda® Corn Flour Tortillas 1 ½ cups Poblano chile peppers (peeled and deveined) ¾ cup Cashews ½ cup Cream cheese 2 cups Milk 1 cup Sour cream 1 tsp Salt ½ tsp Pepper 4 cups Cooked shredded chicken 1 cup Grated cheese ½ cup Vegetable Oil INSTRUCTIONS 1. Preheat the oven to 350°F (177°C). 2. In a saucepan, blend cashews, Poblano peppers, cream cheese, and milk until it is a smooth and even mixture. Mix in salt and pepper. 3. Place saucepan on stove on medium setting and heat mixture stirring continually. Let it boil for 3 to 4 minutes, then remove. 4. In a skillet, heat a tablespoon of oil. Place the tortillas in hot oil, remove them and place them to dry on a paper towel. Add oil to skillet as necessary. 5. Shape the enchiladas by filling them with the shredded chicken and place them in a baking pan. When all of the enchiladas are ready, top them with the cream sauce and add grated cheese. Place in the oven for 15-25 minutes until desired level of browning. Servings: 16 enchiladas Serving suggestion: Use shrimp or vegetables instead of chicken.