corn tortillas
Serving
- 75g/person for only tacos
- 30g/person for a party
Nixtamalizated Corn Take 1
- 1% cal : 1 part corn : 2 part water
- Bring up to boil
- Drop to simmer for 30 minutes
Nixtamalizated Corn
- 1: 300: 500: calcium hydroxide : dried corn: water
- In a non reactive (stainless steel) pot, mix everything together to a quick boil
- Drop to a simmer for 30 minutes
- Let it soak overnight
- Rinse the dried corn in a colander
- In a bowl rinse and dehull as much as possible
- Grind in a food processor with water
- Try to add as little water as possible
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Add maseca to get consistency to playdough
- Cook on stove, 2 flips
- 1:1.5 quinoa:water ratio
Overview - Maseca
- 100% corn masa
- 80% warm water
Directions
- Get 100 degree water
- Mix water into masa or use standup mixer with paddle extension
- Parchment paper
Detailed
Slowly add the water to the dry masa flour in a large bowl, stirring the masa to incorporate evenly by hand (you may also choose to use a standup mixer with paddle extension). Knead until the water is evenly incorporated and no dry, powdery spots remain. Add salt, spices and seasonings to taste (optional), evenly incorporating throughout finished masa. If aiming for a masa for tortillas, you want a finished masa that is moist to touch, but not tacky (leaving bits of wet masa on your hand and fingers).
Once prepared, use immediately, or rehydrate with additional water before use (if waiting several minutes before use).
Tortilla Note: For additional hydration during tortilla cooking process, we recommend using a spray bottle/mister to lightly hydrate each side of the tortilla (to prevent dryness and cracking).
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Warm water (~100 degrees F, or the hot setting on your faucet) is recommended, in order to begin blooming the natural flavor of the masa and to fully activate the small bits of pericarp (corn skin) in the masa flour (which help the masa bind, naturally).
- Mix warm water into masa and knead until ball is smooth
- Press in tortillas press