FRESH MASA
Fresh masa is the foundation of Mexican cooking. In Oaxaca, a lot of families still make their own nixtamal at home-treating dried corn with an alkaline solution to make it more nutritious.
Provided by Bricia Lopez
Categories Dinner Hominy/Cornmeal/Masa Corn Vegan Vegetarian Dairy Free Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield Makes about 5 pounds (2 kg) masa, or 32 tortillas
Number Of Ingredients 2
Steps:
- In the largest heavy-bottomed pot you have, dissolve the pickling lime in 5¼ quarts (5 L) water. Once all the powder has dissolved, add the corn. The corn should be completely submerged in water. If not, add more water so there is at least 2 inches (5 cm) of water above the corn.
- Place the pot over low-medium heat and gently simmer for 1 hour.
- When the nixtamal changes from white to yellow and the corn easily peels away from its skin, turn off the heat. Let sit for at least 16 hours or more.
- The next morning, dump the pot into a colander on top of your sink and discard the water. Rinse until the water comes out clear. You'll know the corn is ready for masa when it is tender to the bite. It should be al dente like pasta.
- If using a tabletop wet stone grinder, carefully add about 1⁄2 cup (120 ml) of water in batches to grind a pound (450 g) of cooked nixtamal. Smooth masa for tortillas takes about 40 minutes, and masa quebrajada for tamales and atole takes about half that time. Repeat until you've gone through all the masa. Make sure to follow the instructions and safety guidelines of your grinder.
- Using your hands, work the masa until a dough forms. When all the dough has stuck together and a putty has formed, it is ready.
- The masa will stay fresh for up to a week.
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