El Dorado has been using the same family recipe for over 55 years. We procure over 5 million pounds of Texas-grown corn every year, which we treat with food-grade lime and slowly cook with steam.

cooking tanks being filled with corn

corn steeping

After many hours of steeping, the corn is finally stone-ground into a fine, wet, hot masa. We use a slow bake process that gives our table tortilla the "puffed" look that is so authentic.

corn gets ground to masa

finished tortilla goes to cooling conveyor

We are proud to say that we have resisted using masa-harina in our table corn tortilla even with all of today's rising costs.