Nixtamalised Masa

Name: Nixtamalised Masa
Yield: 12 servings
Ingredients: 1 tsp pickling lime; 2 qt water for the cook; 1 lb dried field corn; 2 qt cool water; ½ cup water for the grind

👥 12 servings

🗣️ English (detected)

category: Pastry & Doughs

counters: Panadería, Taquería

aka: masa, masa nixtamalizada, nixtamalized masa, nixtamal, masa fresca, fresh masa, hominy dough

pairs-with: corn-tortillas, carnitas

slack: unforgiving — cal is caustic and the batch is the batch: under-steeped corn will not give up its hulls, over-steeped goes to slippery mush

step: grind to a masa, rest 30 min

#corn #masa #tortilla #mexican #dough #make-ahead

From: John Chen's Tabular Recipes

🥘 Ingredients

pickling lime 1 tsp
water for the cook 2 qt
dried field corn 1 lb
cool water 2 qt
water for the grind ½ cup

🍳 Cookware

stockpot
mill

1

Stir pickling lime into water for the cook in a stockpot until the water clouds.
2

Add dried field corn to @&( timer , bring it up and 15 min , stirring now and then, until the tip of a kernel slips its skin when you pinch it.
3

Cover @&( timer , take it off the heat and 8 hr overnight.
4

Drain @&( timer and rinse it under cool water , rubbing handfuls between your palms until the hulls float off and the water runs clear.
5

Grind @&( timer with water for the grind through a mill , or in batches in a food processor, to a dough that holds a thumbprint without cracking, then 30 min to hydrate.

Actions

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