Masa

Fresh masa is a different ingredient from the dehydrated stuff in the bag — softer, fragrant, alive. It takes a little planning (the corn needs to soak overnight after the nixtamalization), but the tortillas, sopes, and tamales you can make from it are worth the lead time.

Ingredients

• 2 cups dried field corn
• 1 tablespoon calcium hydroxide (pickling lime)
• 8 cups water
• 1 teaspoon salt
• 1/2 cup water

Directions

1. Nixtamalization:In a large pot, combine the dried field corn, pickling lime, and 8 cups of water.Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. Stir occasionally.Remove the pot from the heat and let the corn soak in the limewater solution for 8-12 hours or overnight.
2. In a large pot, combine the dried field corn, pickling lime, and 8 cups of water.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. Stir occasionally.
4. Remove the pot from the heat and let the corn soak in the limewater solution for 8-12 hours or overnight.
5. Rinsing:After soaking, drain the corn and rinse it thoroughly under cold running water. Rub the corn kernels between your hands to remove the outer skins.Continue rinsing until the water runs clear and the corn kernels are clean.
6. After soaking, drain the corn and rinse it thoroughly under cold running water. Rub the corn kernels between your hands to remove the outer skins.
7. Continue rinsing until the water runs clear and the corn kernels are clean.
8. Grinding the Corn:Place the rinsed corn in a food processor or grinder.Add the salt and 1/2 cup of water. Grind the mixture until it reaches a smooth, dough-like consistency. You may need to add a bit more water if the masa is too dry.
9. Place the rinsed corn in a food processor or grinder.
10. Add the salt and 1/2 cup of water. Grind the mixture until it reaches a smooth, dough-like consistency. You may need to add a bit more water if the masa is too dry.
11. Using the Masa:Your fresh masa is now ready to be used for making tortillas, tamales, or any other delicious masa-based dish you desire.Store any unused masa in an airtight container in the refrigerator for up to 3 days.
12. Your fresh masa is now ready to be used for making tortillas, tamales, or any other delicious masa-based dish you desire.
13. Store any unused masa in an airtight container in the refrigerator for up to 3 days.

From our kitchen to yours.