Corn flour (masa harina), water, salt, vegetable oil

Remove from the packaging and wrap each taco in a damp paper towel. Place them on a microwave-safe plate and heat on medium power (50–70%) for 30–45 seconds. Check and rotate if needed — don’t overheat, or they may become rubbery or fall apart.

Keep refrigerated at or below 4°C in an airtight container or sealed packaging to prevent drying out. Best consumed within 3–4 days of delivery.

For longer storage: Freeze in a sealed freezer-safe bag for up to 1 month. Defrost at room temperature and warm briefly in a dry skillet or microwave before serving to restore flexibility and texture.