Authentic Tortilla corn flour made from ground, dried corn. Ideal to make masa harina (dough) for tortillas, sopes and empanadas, enchiladas, and huaraches. This is nixtamalized flour which means the corn is treated with lime, this makes it easier to digest and it add extra calcium.

Preparation: Mix 3 cups of water with the tortilla corn flour and mix it until consistency and texture is uniform (about 10 minutes). The masa is ready when the masa doesn't stick in your hands. Make 13 balls of masa of the same size. (golf ball size) and press out into tortillas. Cook them on a hot plate for crepes or on a flat pan.