Nixtamal Tortillas Fresca Recipe

EXTRáS

1. 1

   Preparing the Nixtamalized Corn

   Begin by rinsing the dried corn under cold water to remove any debris. Place the corn in a large pot and cover it with water. Add a pinch of salt and bring to a boil, then reduce the heat and simmer for about 1 hour or until the corn is tender.

2. 2

   Making the Masa

   Once the corn is cooked, drain it and rinse it again under cold water. Use a food processor or a traditional stone molino to grind the nixtamalized corn into a smooth masa. You may need to add a little water to help the grinding process.

3. 3

   Mixing the Ingredients

   In a mixing bowl, combine the ground masa with salt. Mix well until the salt is fully incorporated. If the dough feels too dry, add extra water a tablespoon at a time until the desired consistency is achieved.

4. 4

   Shaping the Tortillas

   Preheat a skillet or griddle over medium-high heat. Take a portion of the masa (about the size of a golf ball) and flatten it between two sheets of plastic wrap or parchment paper using a tortilla press. Aim for a thickness of about 1/8 inch.

5. 5

   Cooking the Tortillas

   Carefully peel the tortilla from the plastic and place it onto the hot skillet. Cook for about 30 seconds on each side or until lightly browned and cooked through. Repeat the process with the remaining masa.

6. 6

   Keeping the Tortillas Warm

   As you cook each tortilla, stack them on a plate and cover with a clean kitchen towel to keep them warm and pliable.