Corn Tortillas from Fresh Masa – Authentic Nixtamalization

Step 1

Add dried corn, water and cal to a large stock pot, then bring to a boil. Allow to rapidly simmer for 40-60 minutes until the corn begins to soften. Then, turn off the heat and let the corn soak at room temperature in the same pot overnight.

Step 2

The next day, strain the corn in a large colander, then wash the corn. Use your hands to massage and rub the corn together while the water runs to help loosen the skins.

Step 3

Using a molino, add the cooked corn and begin to grind it on the finest setting you can get away with. You can also use a food processor and do this process in batches. The consistency of the masa will be different, not as fine, and stickier.

Step 4

After all corn has been ground into masa, begin by making the tortillas. If the masa feels a little dry, add a small amount of water and massage in for a few minutes until the masa feels pliable. Shape masa into small balls. You’ll need a tortilla press and two pieces of round-cut plastic slightly larger than the size of the tortilla. Place one tortilla ball into the center of one round plastic circle, then place the other on top. Press the tortilla press down firmly, then rotate the tortilla and press again so that it is even on all sides.

Step 5

Carefully unpeeled the plastic from the tortilla and place the tortilla on a preheated pan or comal. Allow to cook for 60 seconds or so without moving it. When it looks ready, flip the tortilla by grabbing it with your fingers and allow to cook for another 60 seconds or so. Place cooked tortillas inside of a dishcloth while you cook the rest. Doing this will allow the tortillas to soften up.

Tip

You do not need to make all tortillas at once. The masa will stay fresh in the fridge for 3-4 days. If you do want to batch out the tortillas, store tortillas in air-tight container or bag in the fridge. You can also freeze them and when you’re ready for tortillas, simple place in a hot pan until they’re hot.