Maseca

Maseca Nixtamasa Corn Masa Flour

4.4 lbs

$4.14 each($0.06 / oz)

Aisle 7

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Gluten-free and great for making many Mexican dishes, this nixtamalized corn masa flour by Maseca has a medium level of coarseness. Use some to make yellow tortillas or prepare some gorditas and tamales. It has the irresistible taste and aroma of corn.

• Nixtamalized corn masa flour
• Gluten-free
• Useful for making yellow corn tortillas, gorditas, tamales and more
• Tastes and smells like corn

Highlights

Nutrition Facts
66 servings per container
Serving Size
0.25 cup
- Amount Per Serving
  Calories
  110
- % Daily Value^*
- Total Fat
  1.5g
  2%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Polyunsaturated Fat
  1g
- Monounsaturated Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  15mg
  1%
- Total Carbohydrate
  23g
  8%
- Dietary Fiber
  2g
  7%
- Protein
  2g
- Potassium
  95mg
  2%
- Calcium
  100mg
  8%
- Iron
  0.7mg
  4%
^* 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, Hydrated Lime, Cellulose Gum, Enzymes.
To Make Masa:
Combine 2 cups of corn 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).

To Make Tortillas:
Divide masa 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 the ball between the two sheets of plastic and press until you each tortilla measures 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. Makes 19 tortillas.