Traditional Corn Tortillas
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Bread An authentic, from-scratch recipe for corn tortillas using the traditional process of nixtamalization, where dry kernel corn is soaked with lime before being ground into masa.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 30 mins | Overnight | 24-30 tortillas |
🔪 Key Equipment
- Large bowl
- Large non-reactive pot
- Colander
- Meat grinder or grain mill
- Tortilla press
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb | Corn | Dry whole kernel |
| 1 Tbsp | Lime | Food-grade calcium hydroxide / cal |
| As needed | Water | For soaking and cooking |
Instructions
Step 1: Soak the Corn
- Wash the 1 lb dry whole kernel corn well, place them in a large bowl, and cover with water to soak overnight.
Step 2: Simmer with Lime
- 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 Tbsp lime.
- 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.
Step 3: Wash and Grind
- 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 called masa.
Step 4: Press and Cook
- 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.
💡 Make-Ahead & Storage: Store leftover tortillas tightly wrapped in the refrigerator for up to 5 days, or freeze them for up to a month.
Original Recipe Scan
