FAQ
What is the best way to store my tortillas?
Tortillas are best enjoyed when they're as fresh as possible, so as soon as you get them home it’s best to keep them in the fridge.If you have a few left over, we recommend putting them in an airtight container or sealed bag in the fridge.
What is the shelf life of the tortillas?
The recommended shelf life is 21-days from the date of production, you’ll find the best before date on the back of the pack, with the batch number.. Please bear in mind they are fresh tortillas, with no preservatives, so keeping them chilled and at a stable temperature is essential.
Can I freeze tortillas?
Absolutely, if you’ve got an unopened pack they will freeze and defrost no problem at all. Just let them defrost naturally for an hour or so before you need them.
What is the difference between fresh masa and masa harina?
Fresh masa is a dough made from nixtamalized corn. It's different from imported masa harina, which is a dried flour, also made from nixtamalized corn, that requires rehydrating before use. At Hands Down we produce fresh masa, grind it, and then press it into our fresh corn tortillas.
What are nixtamal and nixtamalization?
Nixtamal refers to corn that has been soaked and partially cooked in an alkaline solution. Traditionally this alkaline solution was achieved by adding wood ash to the cooking vessel, we now know we can achieve the same result by adding naturally occurring limestone. This process is called nixtamalization, which is a traditional Mesoamerican technique that enhances the nutritional value and texture of the corn. We respect this tradition for a better tortilla.
How do I heat my tortillas?
Heat a dry pan or skillet, then heat the tortilla on each side for 10 seconds. Once you've done that, place the tortilla in a folded tea towel(s) to keep them warm while you heat the remaining tortillas. This part is essential as the tortillas will begin to steam, stay soft and pliable, ready to be enjoyed.
What are your ingredients?
Locally grown corn (non-GMO, glyphosate-free), water, salt, naturally occurring limestone (calcium hydroxide). That's it.
Where do you source your ingredients?
Everything, apart from our salt (which comes from Marlborough), is from Te Matau-a-Māui Hawke's Bay. In fact, all of our ingredients are sourced from within a 27-km radius of our factory door.
What is naturally occurring limestone (calcium hydroxide)?
Calcium hydroxide, also known as slaked lime, has a variety of uses in cooking including the pickling process, as a pH adjuster in home brewing, and for making corn tortillas.
It is a fine white powder and is produced when quicklime (calcium oxide, produced by heating limestone) is mixed with water.
When used in the nixtamalization process, it softens corn kernels by disrupting their cell walls and making them more digestible, easier to grind, and more flavourful.
What are your order timings?
We produce tortillas daily, and ship Monday to Thursday. If you order over the weekend, orders will be dispatched early the following week using the freshest tortillas. We can also supply masa, but only package this up to order, so order early in the week to make sure we can get it to you promptly!