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  • Recipe:

    Fresh Corn Masa Tortillas Recipe

    Fresh Corn Masa Tortillas
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    Nothing can compare with the taste and aroma of tortillas baking made from fresh corn masa!

    Recipe Instructions:

    Pour the shelled corn into a large colander and rinse thoroughly, removing any unsightly bits.

    Drain and pour the corn into a large non-reactive kettle (stainless or graniteware)

    Dissolve the pickling lime in 1/2 cup water. Add to kettle. Add enough more water to come a few inches above the corn.

    Bring to a boil and boil for 20 minutes. Remove from heat, cover, and let it sit all night.

    In the morning, drain the corn in a colander, and rinse well, then pour the corn into a large glass bowl. Cover well with cold water.

    Rub the kernels with your hands. The water will become cloudy. From time to time, drain again, rinse and add more cold water to the corn in the bowl. Keep doing this until the water remains clear.

    Drain well, and then pre-grind the corn in a food processor, in batches that will easily fit your machine. If you do not have a food processor, you may skip this step and then be sure to grind it thoroughly in the next step.

    When it is all pre-ground, then you will need a Corona Mill or a large Metate to finish the grinding. I use a Corona Mill. It is a hand-cranked grain mill that has metal burrs, not stone.

    Grind the corn, twice, through the Corona Mill. You will probably need to add just a little water to make the dough nice and soft. Not much. Just a few Tablespoons.

    After the corn has been ground twice through the mill, work it with your hands into a nice smooth mass and then it is ready to use. It needs to hold together well, but not be too wet, so be careful about the amount of water you add.

    Preheat a griddle on high heat on your stove. You will be using either a tortilla press or two dinner plates to press the tortillas flat.

    Take a gallon-sized food storage bag and trim off the zipper end. Cut the bag down the sides so that you have two pieces of plastic with a hinge! Place the bag into the tortilla press with the hinge by the press hinge.

    Keep your bowl of dough covered with a damp cloth while you are working. Take a handful of dough, larger than a golf ball and form it with your hands into a smooth round.

    Place it in the lined tortilla press, not exactly in the center, but more towards the hinge. Cover with the plastic and then close the press and press firmly with the handle. Alternately, you can put your plastic between two dinner plates and use them to press the dough out. If the dough does not hold together well, you might need to work in just a little more water. Be cautious about this.

    Carefully peel the tortilla off of the plastic and place it on the very hot griddle. Bake it until there are some brown spots on the underside, then flip it over and do the same to the top.

    When the tortilla is thoroughly baked, remove it from the pan and place it on a plate. Of course, at this point, you will have pressed another one and you can keep baking until you either use all of the dough, or you have as many tortillas as you wish. The remaining dough may be frozen if carefully wrapped.

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