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1-Preheat cast iron pan or a non stick pan to a medium high heat.
2- in a small bowl add half cup of water and 1 teaspoon of vegetable oil (corn oil) then use a pastry brush to brush liquid onto the tortilla and then place the tortilla in the hot pan. 
3- it should make a sizzling noise as you place the tortilla in the pan. Let the Tortilla steam for 10-15 seconds then flip . 
4- you should be able to notice steam off the tortilla before flipping again and let tortilla warm for another 10-15 seconds .
5- Flip one more time for 5 seconds and take it out of the pan wrapping in a clean dried kitchen cloth and stack the tortillas as you warm them, assemble with your taco fillings and salsas immediately. 

We stone grind organic BC corn kernels into Nixtamal Masa dough using the process of Nixtamalization. This process makes a soft wet dough that is Masa in its purest form.

In order to make masa flour, the fresh masa is dehydrated into a powder, which diminishes the quality, taste and texture the product. We like to compare this to potatoes. When you want to make mashed potatoes for your family, you start with a potato, not with a box of powder.

We don’t sell Masa Flour.

The Nixtamal Masa Dough you receive should be refrigerated until you are ready to use it.
Take it out of the fridge and place it in bowl and knead it with your hands to bring it back to room temperature, sometimes it needs just few tables spoons of water to help the Dough to get softer, like play dough.

Make sure to keep it protected from drying out using plastic and a damp cloth. Now you are ready to roll out some balls and press it to make tortillas or other infinite preparations with this versatile product made of nixtamalized corn.

Divide your Nixtamal Masa Dough into the amount of Tortillas you would like to have (we use 25g for 18 small Tortillas). Roll each section into a ball (this is called a ‘testalitos’), make sure to cover these with a damp towel as you work. Use two pieces of plastic, the grocery store produce bags work best, placing one piece of plastic on the bottom of your tortilla press and the other on top of your ball of dough, press down evenly on the dough, flip and press again. Evenly peel off the plastic and cook the Nixtamal Tortilla on a hot nonstick pan without oil. The Temperature will depending on your stove, if using gas use medium high heat, on electric number 8. Cook the tortilla for 8 to 10 seconds on each side until it is flexible. If you are lucky it will puff!

Keep your tortilla warm in a towel while you cook the rest, and enjoy!

Divide your Nixtamal Masa Dough into the amount of tortillas you would like to have (we use 25g for 18 small Nixtamal Tortillas). Roll each section into a ball (this is called a testalitos), make sure to cover these with a damp towel as you work. Use two pieces of plastic, the grocery store produce bags work best, placing one piece of plastic on your work surface and the other on top of your ball of dough, use a glass pie plate, cutting board, or other flat object and press down evenly on the dough ball. Evenly peel off the plastic and cook the Nixtamal Tortilla on a hot nonstick pan without oil. The temperature will depending on your stove, if using gas use medium high heat, on electric number 8. Cook the tortilla for 8 to 10 seconds on each side until it is flexible. If you are lucky it will puff!

Keep your tortilla warm in a towel while you cook the rest, and enjoy!

Yes, you can freeze your Nixtamal Tortillas. Keep them in the airtight bag. When you are ready to use them let them sit in the fridge to thaw. Or, a sneaky trick we use when we are impatient, stick your frozen tortilla right into the toaster.
Either way, make sure they are warm!

While we have not yet completed the organic certification process, our Nixtamal Tortillas and Nixtamal Masa Dough are made with organic corn kernels from Fieldstone Organics in Armstrong BC.

Yes! We use only BC Organic Corn, Calcium Hydroxide (Slaked Lime) and water. To be absolutely sure we had our Nixtamal Tortillas tested for gluten by Bureau Veritas Laboratories, and they did not detect any trances of gluten in the Tortillas. The machines we use are only used for corn and we do not permit gluten into our work space.

We are proud members of The Celiac Scene

Yes! We use only BC Organic Corn, Calcium Hydroxide (Slaked Lime) and water, no animal products are used. The Calcium Hydroxide we used is certified vegan and is derived from natural limestone.

Our Nixtamal Tortillas are the perfect foundation for a beautiful vegan meal.

We grind our Nixtamal Masa Dough to be fine and smooth, ideal for Tortillas and almost everything else your heart desires. Sometimes are different grinds for different recipes, for example tamales are made with a coarser Nixtamal Masa Dough, but our Nixtamal Masa Dough will work for any recipe.

Nixtamal Masa Dough is best when used fresh, but will keep refrigerated for up to 4 days. An indicator for bad masa is a sour smell. Most importantly, keep it away from heat as much as possible to prevent fermentation. If you are worried about it lasting, you can pre-cook your tortillas, as the cooked product will have a longer shelf life.

The Nixtamal Tortillas are best refrigerated for up to 14 days.