INGREDIENTS

INSTRUCTIONS

To make fresh masa, you first need to make nixtamal.  Nixtamal is dried
field corn soaked in, and heated in, a solution of  slaked lime and
water. Slaked lime, calcium hydroxide, is generally  available in the
form of "builder's lime" -- not to be confused with  unslaked lime,
calcium oxide. Unslaked lime can't be used for making  nixtamal unless
you slake it first by adding it to water, allowing it  to bubble and
then stand for a bit, and then using the WATER for  processing the
dried corn. It's the lime, by the way, that  contributes to the unique
taste and texture of corn tortillas. After  the corn has soaked for the
required length of time (depending on  whether making nixtamal for masa
or pozole), it's rinsed to remove  the lime and then rubbed to remove
the husks. Nixtamal: Mix lime and  water in a large, non reactive
(enamel or stainless steel) pot. Place  pot over high heat and stir
until lime is disolved. Add corn and,  stiring occasionally, bring to a
boil. If making nixtamal for masa to  make tortillas, boil for a couple
of minutes, remove from heat, cover  and let soak overnight. If making
nixtamal to make masa for tamales,  boil for about 15 minutes, remove
from heat, cover and let soak for a  couple of hours. If making
nixtamal for pozole, boil for 15 minutes  and let soak for another 5 to
10 minutes. After soaking for the  desired length of time, rinse the
corn in a colander to remove all  traces of the lime while rubbing the
kernals to remove the softened  hulls. Once cleaned, the nixtamal can
then be ground into masa or  left whole to be further simmered until
tender to make hominy for  pozole or menudo.  Making tortillas using
fresh masa or masa harina...  Masa harina is fresh masa that's been
dried and then ground into a  flour-like consistency, to make masa
harina you must first make masa.  Masa harina is similar to, but not
the same as, fine ground cornmeal.  Trying to make corn tortillas out
of regular cornmeal, even finely  ground, would probably be
unsatisfying. I suppose it would be  possible to make nixtamal for
tortillas, grind it into masa, dry it,  grind it again and then
re-hydrate it to make tortillas. But why not  just make fresh masa from
nixtamal and then make tortillas with it.  Both nixtamal and masa can
be frozen for later use.  If you wanted to be authentic, you could use
a metate (a flat stone  made from lava rock) and mano (sorta like a
flattened, oval shaped  rolling pin also made from lava rock) to grind
the corn into  masa...but a plate-style grain mill is a lot easier. My
hand cranked  Corona brand does double duty...I not only use it for
masa but also  for grinding grain, malted barley and other specialty
malts for  homebrewing. For tortilla dough, you need to adjust the
plates for a  fine grind to come up with a smooth dough that isn't
grity. Tamales  can be made from masa ground a little coarser allowing
the use of a  food processor if a plate mill isn't available. It might
be possible  to use a food processor for tortilla dough, but I doubt
you would end  up with the smooth consistency desirable for tortillas.
After the  nixtamal has been put through the mill, water should be
worked into  the masa as needed to make a medium-soft consistency
dough.  Hand-patting tortilla dough is an art in itself and the
necessary  skill takes a long time to learn (I tried it, but gave up
out of  frustration). A rolling pin can be used, but a tortilla press
works  better. I have both a cast iron and an aluminum press, but I
don't  see why one couldn't use a couple pieces of hardwood and a hinge
to  fabricate a viable substitute for a storebought press. Tortillas de
Maiz: Gradually knead the masa into a smooth consistency, pushing  with
the heal of the hand (3 to 5 minutes should be sufficient  depending on
whether using fresh masa or reconstitued masa harina).  Wrap the dough
in wax paper or plastic wrap to keep it from drying  out. Place a comal
or heavy frying pan over medium-high heat. Break  off a piece of the
dough about the size of a golf ball and pat it a  few times to
partially flatten it.  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 348.8mg
Potassium: 80.9mg
Carbohydrates: 26.9g
Fiber: 1.2g
Sugar: 2.7g
Protein: 5.2g