Homemade Masa Dough Using Yellow Field Corn

Ingredients

• 340 g (2 cups)dried field corn
• 15 ml (1 tablespoon)calcium hydroxide
• 1.9 litres (8 cups)water
• 1 teaspoonsalt
• 120 ml (1/2 cup)water, for grinding the masa
• 60 g (1/2 cup), optionalmasa harina

Instructions

1. 1

   Rinse the corn

   Rinse the dried field corn in cold water, picking out any stones or damaged kernels.

2. 2

   Mix the limewater

   In a non-reactive pot, such as stainless steel, combine 1 tablespoon of calcium hydroxide with 8 cups of water. Add the corn.

3. 3

   Simmer the corn

   Bring the mixture to a boil, then lower the heat and simmer for about 30 minutes, stirring occasionally. The corn is ready when the skins slip off the kernels easily.

4. 4

   Leave to soak

   Take the pot off the heat, cover it and leave it at room temperature overnight.

5. 5

   Remove the skins

   The next day, or after at least 6–8 hours, drain the corn and massage it under cold running water, rubbing off the skins by hand. Change the water in the bowl a couple of times, until it begins to run clear.

6. 6

   Grind the masa

   Drain the corn and put it in a food processor with 1 teaspoon of salt and about 1/2 cup of water for the whole batch. If using a small processor, grind in two batches, wiping down the sides occasionally. Process for about 4–5 minutes, adding small splashes of water if needed to help it combine.

7. 7

   Use or store

   Use the masa straight away, or cover it with plastic wrap or foil and refrigerate.

8. 8

   Add masa harina

   If making tortillas, you can add masa harina to make the dough easier to handle. The recipe uses about 1/2 cup for the batch.

What is masa dough?

Masa is a corn dough used for foods such as tortillas and tamales. It is traditionally made by treating dried corn with an alkaline solution, then rinsing and grinding it.

This version starts with yellow field corn and uses calcium hydroxide for the soak. The overnight rest gives the kernels time to soften before their skins are rubbed away and the corn is ground.

Nutrition and macros by portion

The nutrition label shows one serving as written: 76 calories, 0g protein, 0g carbs, 0g fat.

The nutrition figures supplied for this recipe are listed as 76 kcal per serving, with protein, carbohydrate and fat shown as 0 g. For a plate made with tortillas or tamales from this dough, the corn-based dough contributes most of the carbohydrate; pair it with beans, vegetables or another protein-rich filling for a more balanced meal.

Why use calcium hydroxide?

The calcium hydroxide goes into the water before the corn, so it is evenly distributed through the soaking liquid. Use a non-reactive pot, such as stainless steel, as specified in the method.

The recipe gives a practical doneness cue: after simmering, the skins should slip off the kernels easily. If they still cling firmly, the corn may need more time on the heat.

Rinsing and removing the skins

Cold running water helps loosen the softened skins while you massage the kernels by hand. Work through the corn gently, rubbing the skins away rather than crushing the kernels.

Clearer water is a useful visual cue that the rinsing is progressing. Change the standing water a couple of times as directed.

Getting the right texture

Salt and about 1/2 cup of water are used to grind the whole batch. Add the water in splashes if the processor is struggling to bring the corn together.

The dough needs several minutes in the processor, with the sides wiped down occasionally so the mixture is ground evenly. For easier tortilla handling, the recipe suggests adding masa harina.

Planning the timing

Most of the elapsed time is the overnight rest, rather than active cooking. The corn simmers for about 30 minutes, then needs at least 6–8 hours to sit before it is rinsed and ground.

You can do the soak ahead, then finish the masa the following day. The method also allows for grinding in batches if your food processor is small.

Using the masa

Use the finished dough as a base for homemade corn tortillas or tamales. If shaping tortillas feels difficult, mix in the optional masa harina as described.

Serve tortillas with fillings or alongside a meal; tamales can be paired with a fresh salsa or vegetables. The recipe itself makes dough rather than a finished dish.

Recipe notes & tips

• Check the dried corn for stones before it goes into the pot.
• Use a non-reactive pot for the calcium hydroxide mixture.
• Stir occasionally while the corn simmers for about 30 minutes.
• Rub the softened skins off under cold running water.
• Grind in batches if your food processor cannot comfortably hold the corn.
• Add grinding water a splash at a time if the mixture is not combining.

Variations

• Easier tortillas: Mix in about 1/2 cup of masa harina to make the dough easier to handle.
• Smaller batches: Divide the corn between processor batches if your machine is small.
• Adjust the grind: Process until the corn is thoroughly combined, wiping down the processor sides as needed.
• Use it for tamales: Keep the masa as prepared and use it as a starting point for homemade tamales.

Common mistakes to avoid

• Using a reactive pot: Choose a non-reactive pot, such as stainless steel, for the calcium hydroxide mixture.
• Stopping the simmer too soon: Wait until the kernel skins slip off easily.
• Skipping the overnight rest: Leave the covered pot at room temperature overnight, or for at least 6–8 hours.
• Leaving too many skins on: Massage the corn under cold running water and change the water a couple of times.
• Adding water too quickly: Use small splashes if the corn is not combining in the processor.
• Overfilling the processor: Grind the corn in two batches if needed.

How to store

Cover the finished masa with plastic wrap or foil and keep it in the fridge. The recipe does not specify a storage duration, so use it promptly and check its condition before using.

Frequently asked questions