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Nixtamal - Storing or Using - Next Steps

Masa Harina or Masa

Picking up from processing your corn into delicious Nixtamal...

If you want to make tortillas with masa (this is not my method but my information is sourced from good sources), nixtamal is ready for that step after the strain, rinse, rub steps. Just pop it in your food processor to reach a smooth, supple masa. Knead masa till smooth and pliable, no crumble or cracking of the dough. Divide into just over 1 oz balls and roll out or press (see below at "Using a tortilla..." for details).  

If this is your desired method you can use this recipe for a small batch of nixtamalized corn.

  • 1 lb dent corn
  • 1 Cup water
  • 2 rounded teaspoons powdered lime

​I dehydrate mine from here, placing 1 portion (approx 1/4 of the large batch) of the strained, rinsed and rubbed nixtamal onto each dehydrator tray with a gridded mat in the dehydrator, piled up but not spilling off the sides.

Set temperature to 135°F for 20 hours, start checking at 12 hours. Nixtamal should be thoroughly dried out, hard crunch! Once you have this achieved, pour into 3 quart mason jars and vacuum seal. It is now shelf stable and ready to mill in your Mockmill. Masa harina is achieved by running through the mill first at about 12 setting, then run through again at about 1 for to yield flour.

To make up tortilla dough:

1/2 lb dried nixtamal = ~18-20 tortillas

water

pinch of salt (opt)

lime juice (opt)

tortilla press or rolling pin

comal or griddle

Mix masa harina (nix flour) with about a 1:1 ratio flour:water. Using your hands, blend together till consistency is about that of play dough (slightly wetter). UPDATE!! Vintage cookbook to the rescue yet again! My aged information Mexican cookbook gave the words, "tortilla should sizzle slightly." Not one other source has said that and I think that gives great indication to the level of wet on the dough. That would be a fair bit wetter than "play dough," which I have heard over and over.

Knead for 3 minutes once your last bit of water has been added. 

Cover with plastic wrap or a damp towel and let dough rest 15-30 minutes. 

Pre-heat comal (traditional ceramic utensil) or griddle – DO NOT USE ANY OIL (ideal temp is about 450°F+)

Roll golfball sized balls of dough for taco-sized tortillas.

Using a tortilla press, press between parchment or plastic shopping bag cut into circles about 7". Or use rolling pin and silicone pastry mat with parchment or plastic shopping bag, press or roll out dough ball.

Lift pressed tortilla off press (still between pastic), carefully peel off top layer, flop onto one hand and peel off the other plastic piece.

Keeping your hand as horizontal as possible, lay the tortilla flat on the comal/griddle - kind of like you might hand gesture "ta-dah!" if that makes sense. When the tortilla hits the heat, you should hear a slight sizzle - this is a good indicator as to your dough being just right for moisture content!

Sear on each side for 60 seconds each then flip back and cook about another 1-2 minutes – tortillas do not stick when ready to flip.

 

If all goes amazingly well, you will get “puff” where the top and bottom separate and fill with steam to cook the tortilla from the inside, out. 

They are done when lightly browned. ¡Buena Suerte! It does take practice and every time will not be perfect but it is pretty fun. We have shared this process with many guests! Everyone loves to try making one.

Cook all tortillas the same, piling them into a towel in a basket, keeping covered so they don’t dry out.

Let cooked tortillas rest about 15 minutes before eating. *I usually flip the whole stack, the bottom ones having already rested.

TIP* Extra tortillas can be saved by wrapping in foil and freezing. Reheat over a gas or electric burner, just a few seconds on each side.

Polvorones with Kamut flour
(Mexican Wedding Cookies)