An authentic, from-scratch recipe for corn tortillas using the traditional process of nixtamalization, where dry kernel corn is soaked with lime (calcium hydroxide) before being ground into masa.
Author
Unknown
Recipe
Instructions
- Wash the dry corn kernels well, place them in a large bowl, and cover with water to soak overnight.
- The next morning, drain the corn and transfer it to a deep, non-reactive kettle or pot. Cover the corn with fresh water and add the 1 tablespoon of lime (calcium hydroxide).
- Place the pot over a slow fire and let it simmer until the husks of the corn kernels are soft and can be easily rubbed off between your fingers.
- Drain the corn into a colander and wash it very well under cold running water, rubbing the kernels to remove all the loose skins and excess lime.
- Pass the clean, cooked corn through a meat grinder (or a grain mill). Grind it over and over, until the corn comes out like a thick paste. This paste is called masa.
- Place the masa dough into a pan or bowl and knead it well for a few minutes.
- Pinch off a piece of dough about the size of a golf ball. Using your palms or a tortilla press lined with plastic, pat or press the dough until it is as thin as a piece of paper.
- Cook the tortilla on a hot, ungreased griddle, cookie sheet, or comal on top of the stove for 30-60 seconds per side, until puffed and lightly toasted.
Warning
The ingredient “lime” in this traditional recipe does not refer to the citrus fruit. It means food-grade calcium hydroxide, also known as slaked lime or “cal” in Spanish. This is a crucial ingredient for the chemical process of nixtamalization and can be found at Mexican grocery stores or online. Do not use any other type of lime.
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