Corn, Lime (Calcium Hydroxide).
Corn Tortillas: 2 Cups Masa Harina Corn Flour. 1/2 tsp Sea Salt. 1 1/2 - 2 cups Hot Water. 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. Make about 12-6 inch tortillas. Gorditas: 3 1/2 cups Masa Harina Flour. 2 1/4 cups warm Water. 1/4 cup Vegetable Shortening. 1 tsp Salt. 1/2 cup unbleached all purpose White flour. 2 tsp Baking Powder. Heat griddle to medium low and lightly oil. Mix Masa Harina Flour and water; add shortening, salt, flour, and baking powder. Knead until a smooth ball forms, cleaning the sides of the bowl. Wet hands and shape dough into 1 1/2 - 2-inch balls. Keep covered to prevent drying. With moistened hands, pat and flatten into 1/4-inch thick patties, forming a 3-4-inch circle. Place gorditas on the oiled preheated griddle. Cook each side until lightly browned, about 6-8 minutes per side. Slice gorditas halfway through, forming a pocket. Fill with your favorite fillings. Makes 12 to 14 servings. Keep best refrigerated or frozen.
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