Nowadays not even ranchers or farmer communities prepare corn masa as it used to be the common practice for centuries in Mexico’s heartland. The use of ready-made corn masa is now more common, and they are widely used to make tortillas and other corn-based meals. However, and thinking of those of you who are far away from México, here we are presenting you with the recipe to prepare your own home-made corn masa, which you can then use to make tortillas and many other delicious authentic Mexican corn-based antojitos and meals. The process may be a bit time consuming, but you will agree with me that the unique flavor of tortillas and other antojitos made with fresh made corn masa is well worth the effort and time.
HOW TO MAKE CORN MASA, STEP BY STEP:
|The New Post about making blue corn masa HERE|
- 2 lbs. of dried corn
- 2 tablespoons of lime (Calcium Hydroxide / Powdered Lime)
- Filtered water (enough to cover the corn - about 3 quarts)
1. Use clean corn seed, remove any chaff from the corn husk, rinse with tap water, and then remove any excess water using a plastic colander.
2. Put the corn into a non-corrosive pot. Use 2 to three liters of water per each one kilo of corn. Add 2 tablespoons of dried powered lime (Mexican cal) dissolved in 1/2 cup of filtered water.
CAL MEXICANA.- You can find “cal mexicana” (powdered lime) in most Latin or Hispanic grocery stores.
3.Transfer all these ingredients into a clay pot (preferably) and let it boil for few minutes (15-20 minutes), stir slowly using a wooden kitchen spoon. Remove the pot from the stove, cover it with a lid and let it cool overnight.
4. You know that the corn is ready if it easily peels off when you rub it with your fingers after 15 -20 minutes of cooking.
5.The next day, reserve some of the cooking liquid and remove the rest of the liquid (also known as “nejayote”), and rinse the corn two or three times rubbing off the loose skin, until the kernels are quite white and the water looks clean. Drain well.
5. Now the corn is ready for the grinder. You can use the ancient “metate”, but we are going to describe the grinding process using a manual plate grinder. Start grinding the corn in small batches twice or three times until it has a fine texture. Add enough of the reserved cooking water and mix until it forms a dough. You can also add an extra pinch of Cal to extend the life of the nixtamal.
(This manual plate grinder could be replaced with a food processor, however, the texture cannot be duplicated.)
You can buy the Corn Grinder, Calcium Hydroxide and Metate Stone in our Amazon store HERE.
I hope you make it... If you do, please come back to let me know your experience.