Masa casera de maíz para tortillas

Ingredientes

• 2 cups dried field corn
• 1 tablespoon calcium hydroxide
• 8 cups water
• 1 teaspoon salt
• 1/2 cup water (to grind the masa)
• 1/2 cup masa harina (optional)

Preparación

1. 1

   Rinse 2 cups of dried field corn in cold water. Remove any stones or struggling kernels.

2. 2

   Add 1 tablespoon of calcium hydroxide to 8 cups of water in a non-reactive pot (I used stainless steel). Combine well. Add the corn to this mixture.

3. 3

   Bring to a boil and then reduce heat to a simmer. Cook for 30 minutes or so, stirring occasionally. When the skins of the kernels slip off easily then it's had enough cooking time.

4. 4

   Remove from heat, cover, and let sit overnight at room temperature.

5. 5

   The next day (or at least 6-8 hours later) drain the corn and massage it under running cold water. Use your hands to remove the skins from the kernels. Change the standing water a couple times until it starts to run clear.

6. 6

   Drain the corn and add to a food processor. You'll need 1 teaspoon of salt and approximately 1/2 cup of water for the whole batch (as photographed above I ground it in two batches in a smaller food processor). Wipe down the sides of the food processor occasionally. It will need approximately 4-5 minutes to thoroughly combine, you can add splashes of water if it's not combining well.

7. 7

   Use immediately or cover with plastic/foil and store it in the fridge.

8. 8

   If you want to make tortillas with the masa dough, adding some masa harina to it will make it easier to handle. I added about 1/2 cup to this batch.