Gold Mine - Organic Corn Masa, Yellow Corn - Ideal for Tortillas and Tamales - 5 Lb Bag

This product tastes amazing and seems like a really great company. Also an amazing price!!!

Started the path to making our own homemade corn tortillas. The taste and quality is great. My daughter said it's the best tortillas ever.

Corn tortillas made with this flour are some of the best I have had. So easy to use. Just add warm water according to recipe, mix well, I let it sit for 30 minutes then press and cook on a hot non-stick pan or griddle. If you have a cast iron griddle (comal) that would be the best. Once you get good at it you can have freshly made great tasting corn tortillas. Make a small batch right before your meals so you always have the freshest tortillas, Fat free, gluten free. I highly recommend GoldMine corn flour/masa.

This made the best tortillas I've ever tasted [including all over Mexico] and the texture is fantastic for tamales.

so far, I like this masa best. I have tried several different brands but this one seems to be the best value for the money. Tastes great!

This is very good masa, I can smell it when mixing with my hands and it's delicious served warm. I bought it with the plan to start making my own homemade tortillas. The first time I used it I fried them. That worked well, but I wanted an alternative that didn't require oil. Next I baked them. That just wasn't quite right. So, then I started making them in my Cuisinart Griddler like a waffle - very happy with results. My picture is of a waffle I made with this corn masa with some salsa and cheese on the side. The red speck in the waffle is because I added a red hot pepper from my garden to the mix.This is super easy to mix. Just a generous 2 cups of masa and about 1-1/4 to 1-1/2 cup of water, mixed until it becomes a playdo kind of consistency. Happy I tried this masa and will be back for more.

Product arrived as anticipated. This yellow corn masa performs just as a quality masa should for making homemade tortillas. Will definitely purchase again.

In the stand mixer with the dough hook I mixed the masa harina with butter & salt, then added water an ounce at a time until achieving the right consistency, before putting in the fridge to proof while I made the filling. Next I used a scooper to portion a small amount in the tortilla press (lined with plastic); after flattening the dough ball I scooped some filling on top & flattened it again, then folded it over & pinched the edges shut. Lastly, I brushed them with EVOO & baked for 20 minutes at 375. When cool, I put 6 at a time into baggies for freezing; they microwave fine, here served with spicy ranch dressing.