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Fresh Masa Tortillas
Posted: February 24, 2017
Recipe by: Laurel H.
Source: The New Book of Whole Grains
Yields
12 tortillas

Ingredients:

  • 2 lbs. corn kernels
  • 2 oz. powdered lime
  • 3 qts. water

Directions:

  1. 1. Wash corn, add lime and water, and boil until the kernel skins loosen. Remove from heat and cool. Rub handfuls of the kernels between the palms of your hands until the skins are loosened and removed. Wash kernels thoroughly in cold water to remove lime. You now have nixtamal.
  2. 2. Grind nixtamal in a food mill, meat grinder, or large mortar and pestle. (The Wonder Junior Deluxe mill with the masa auger accessory and stainless steel burrs works well for this step.)
  3. 3. In Mexico tortillas are baked on a comal, an ungreased clay or iron baking griddle, over a flame. Any griddle or large heavy skillet will work well, however. Bake on one side until tinged with brown and fragrant, then turn and bake on other side. Keep warm in a basket covered with a cloth. Serve hot.

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Fresh Masa Tortillas

Source: The New Book of Whole Grains

  • Yields
    12 tortillas

Ingredients

  • 2 lbs. corn kernels
  • 2 oz. powdered lime
  • 3 qts. water

Directions

  1. 1. Wash corn, add lime and water, and boil until the kernel skins loosen. Remove from heat and cool. Rub handfuls of the kernels between the palms of your hands until the skins are loosened and removed. Wash kernels thoroughly in cold water to remove lime. You now have nixtamal.
  2. 2. Grind nixtamal in a food mill, meat grinder, or large mortar and pestle. (The Wonder Junior Deluxe mill with the masa auger accessory and stainless steel burrs works well for this step.)
  3. 3. In Mexico tortillas are baked on a comal, an ungreased clay or iron baking griddle, over a flame. Any griddle or large heavy skillet will work well, however. Bake on one side until tinged with brown and fragrant, then turn and bake on other side. Keep warm in a basket covered with a cloth. Serve hot.
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