Thanks to the Weston A. Price Foundation, I learned that properly prepared corn is ok to eat. It needs to be nixtamalized. Nixtamalization is a traditional process in Mexico and Central America whereby corn is treated with lime (calcium hydroxide), cooked, and dried and ground to produce the flour (masa harina) used to make tortilla.
In addition to altering the smell, flavor and color of corn products, nixtamalization provides several nutritional benefits including: Increased bioavailability of vitamin B3 niacin. Increased calcium intake, due to its absorption by the kernels during the steeping process.
I got nixtamalized Masa Harina and made tortillas from scratch first time, it was very easy and quick.
Just 3 ingredients are needed-masa harina, salt and water.
For filling I used homemade chorizo, homemade Creme Fraiche, cultured lemon, shredded Parmesan cheese, fresh basil and scallions.
- Makes about 15 tortillas
- 2 cups masa harina
- Pinch of Redmond salt
- About 1¾ cups of hot water
- Set a cast-iron skillet over medium heat until thoroughly heated, If the pan isn’t hot enough, the tortillas will stick to it.
- Cut two pieces of plastic, from gallon size Ziplock bag about the size of the tortilla press (I got mine from Amazon, for about $20.)
- In a bowl, mix together the masa harina, salt, and water and then knead in a circular motion until the dough feels smooth and without lumps. It shouldn’t be wet or sticky but nice and moist. If it feels coarse when you gather the dough together, add a bit more water.
- The dough has to be as soft and smooth as Play-Doh.
- Roll a piece of the dough in the palm of your hand into a ball about 30-40 grams. Place one of the plastic piece on the bottom of the tortilla press and place the ball on top. Place the other plastic piece on top of the ball and clamp down the press to make a flat circle.
- Open the press. Peel the plastic on top of the tortilla, then lift up the bottom piece of plastic and the tortilla with one hand and peel the tortilla away from the plastic with the other hand.
- Place the tortilla on the hot surface and don’t touch it for 45 seconds to 1 minute. Cook until you can easily lift it with a spatula, 40 seconds to 1 minute. Flip and cook for about a minute longer, until it has begun to get brown freckles. Flip once more. After 10 to 15 seconds, the tortilla should puff like pita bread, if not all over, at least in one area.
- Transfer the cooked tortilla to a kitchen towel lined basket or pie dish, and cover to keep warm while you make the rest of the tortillas.
Michelle Avila says
I would love to be in one of your classes to learn how to ferment.
Heather Rooks says
Could you use homemade ground corn to replace the store bought masa harina?
Marie McAfee says
I have a ton of cornmeal, would I be able to substitute that for the Masa Harina?
Can this recipe be used to make pupusas?