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Mas is a type of corn dough or flour used as a base for traditional Latin American dishes like tortillas, tamales, pupusas, and arepas.

Yes, you can freeze mas dough. Wrap it tightly in plastic wrap and store in an airtight container. Thaw in the refrigerator before use.

You can make tortillas, tamales, pupusas, gorditas, sopes, and more Latin American staples with mas.

Keep unused mas flour in an airtight container in a cool, dry place. For longer storage, you can refrigerate or freeze it.

Adding salt is optional but recommended for flavor. Use according to the recipe or personal taste.

Reheat tortillas or pupusas on a hot griddle or skillet for a few seconds on each side, or warm tamales in a steamer.

Yes, mas is used in sweet recipes like Mexican tamales dulces or atole.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Mix mas flour with water and a pinch of salt until it forms a soft, pliable dough. Let it rest for a few minutes, then form into balls and flatten into discs before cooking on a hot griddle.

Cooked mas products, like tortillas or pupusas, will last up to 5 days in an airtight container in the refrigerator.

Yes, mas (corn dough or flour) is naturally gluten-free, but always check packaging for cross-contamination if you have allergies.

If it develops an off smell, changes color, or has visible mold, discard it.

Yes, you can cook tortillas, tamales, or pupusas in advance and reheat as needed.

Mas harina is dried corn dough flour; masa preparada is fresh prepared dough made by combining mas harina with water and sometimes fat or seasoning.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, mas dough should be cooked (as tortillas, tamales, etc.) before eating to achieve the proper texture and flavor.