Fresh wet masa Masa is delivered frozen, should be refrigerated when received. Instructions: -To get the best texture for your Masa warm to room temperature. If it is frozen leave out until thawed, if refrigerated leave out for 30-60 minutes to warm. -Knead the masa with hands while adding warm water 1-2 tablespoons at a time. Add water until the masa has a smooth consistency, like a creamy peanut butter. Too much water will make the masa sticky. Too little water will make the masa dry and will not hold together well when making a tortilla. -If the masa is crumbling, do not worry, adding water, little by little, will fix this -Use warm water to add to masa, as the temperature of the water will also warm the masa -Roll a small amount of dough into a ball using your palms -Before pressing the masa into tortillas, cut 2 plastic rounds to fit your tortilla press. This can be a vegetable bag, or a ziplock back cut in half. This will help the masa to no stick to the press, and will allow you to get a thinner cut of tortilla -Place the masa ball in the middle of the tortilla press, pressing down hard, but slowly; then lift up, flip and twist tortilla about 20 degrees — then press again. -Cook the flattened masa at a temperature of about 450 degrees - or medium high on the open stove.