There seems to be some confusion on this thread. And maybe it’s just a question of terminology.
Masa = dough. Any kind of dough. Harina = flour. Any kind of flour.
I don’t think El Milagro and some other store bought tortillas are made with ‘nixtamaized corn flour’ or any other kind of flour. They are made with nixtamalized corn. Just the corn, no flour. I’ve been to a factory in Hyattsville, MD where they make nixtamalized corn. They sell to restaurants. They are willing to sell to the individual if you buy a 5 lb bag of dough, which is far more than I can ever think of using. The masa is wet from the beginning and no milled or dried product is used. Freezing ruins it. Guess how I know that.
Here is a You Tube video to show you (a little bit) of what it’s like. The video doesn’t show the soaking or mashing process, just the result. If you use any kind of flour, it is not the same as using nixtamalized corn.
When I buy tortilla chips in the store, I don’t buy the ones that list flour as an ingredient.
