Ingredients
Scale
Masa Kernels
- 2 lbs whole corn kernels (we use heirloom Nothstine Dent from our grain share).
- 2 quarts of water
- 2 tbsp pickling lime, aka calcium oxide
Masa Dough
- 8 oz masa kernels
- 1/2 tsp salt
- 1/4–1/3 Cup water
- 1–2 tbsp cornmeal if needed
Instructions
- boil corn with 2 tablespoons of calcium oxide for 15 minutes. let stand overnight (12-24 hours).
- poured the corn into a colander and rinse with cold water, removing some of the kernels’ soft outer layer. you now have masa or hominy. For a hearty pozole, add whole masa kernels directly into a soup or stew. To prepare masa dough for tortillas or tamales, continue to step 3.
- Add masa kernels, salt, and water to your food processor. Process for 4-8 minutes, pausing occasionally to scrape the sides and bottom of the bowl to reincorporate any stuck kernels.
- You want the dough to have a stiff, smooth, clay-like texture. Go easy on the water. You want just enough to facilitate grinding; too much, and the dough will be sticky and hard to handle. If it gets to wet you can add cornmeal to adjust consistency. *Be careful not to overheat the dough in the food processor* Pause the grinding if you feel the bowl becoming hot.
- Now you are ready to press out some tortillas, pat out some gorditas, and pinch a few sopes or memelas!!
Notes
Ground Masa will keep 2-3 days in the refrigerator. It will become drier and stiffer, making it easier to form into nice, thin tortillas. Whole masa kernels will keep in your freezer for several months.
- Category: flatbread