Corn Masa Recipes

CORN MASA

Steps:

• Use clean corn seed, remove any chaff from the corn husk, rinse with tap water, and then remove any excess water using a plastic colander.
• Put the corn into a non-corrosive pot. Use 2 to three liters of water per each one kilo of corn. Add two table spoons of dried powered lime (Mexican cal) dissolved in 1/2 cup of filtered water.
• Transfer all these ingredients into a clay pot (preferably) and let it boil for few minutes (15-20 minutes), stir slowly using a wooden kitchen spoon. Remove the pot from the stove, cover it with a lid and let it cool overnight.
• You know that the corn is ready if it easily peels off when you rub it with your fingers after 15 -20 minutes of cooking.
• The next day, remove all the liquid (also known as "nejayote"), and rinse the corn two or three times rubbing off the loose skin, until the kernels are quite white and the water looks clean. Drain well.
• Now the corn is ready for the grinder. You can use the ancient "metate", but we are going to describe the grinding process using a manual plate grinder. Start grinding the corn in small batches twice or three times until it has a fine texture. Add enough water and mix until it forms a dough.

FRESH MASA CORN TORTILLAS

Steps:

• Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
• Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.)
• Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.
• Heat a medium cast-iron skillet or large griddle over medium-high heat.
• Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic.
• Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.
• Serve the tortillas warm.

CORN MASA

Steps:

• Beat the lard until light and fluffy.
• Add remaining ingredients, using just enough liquid until the dough holds together well.

MASECA DIRECTIONS

Steps:

• mix thoroughly for about 2 minutes to form soft dough. If dough feels dry add more water one tablespoon at a time.
• Divide into (16) equal balls.
• cover with damp cloth to keep dough moist.
• line a tortilla press with two sheets of thick plastic wrap.
• place ball between plastic wrap and press until tortilla measures 5 to 6 inches in diameter.
• Carefully peel off plastic wrap.
• Preheat ungreased griddle,skillet or comal on medium high heat.
• Cook tortillas one at a time for 50 seconds.
• turn then cook the second side for another 50 seconds.
• cover tortillas with cloth napkin to keep soft and warm.