Corn Masa Recipes

FRESH MASA CORN TORTILLAS

Steps:

• Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
• Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.)
• Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.
• Heat a medium cast-iron skillet or large griddle over medium-high heat.
• Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic.
• Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.
• Serve the tortillas warm.

CORN MASA

Steps:

• Use clean corn seed, remove any chaff from the corn husk, rinse with tap water, and then remove any excess water using a plastic colander.
• Put the corn into a non-corrosive pot. Use 2 to three liters of water per each one kilo of corn. Add two table spoons of dried powered lime (Mexican cal) dissolved in 1/2 cup of filtered water.
• Transfer all these ingredients into a clay pot (preferably) and let it boil for few minutes (15-20 minutes), stir slowly using a wooden kitchen spoon. Remove the pot from the stove, cover it with a lid and let it cool overnight.
• You know that the corn is ready if it easily peels off when you rub it with your fingers after 15 -20 minutes of cooking.
• The next day, remove all the liquid (also known as "nejayote"), and rinse the corn two or three times rubbing off the loose skin, until the kernels are quite white and the water looks clean. Drain well.
• Now the corn is ready for the grinder. You can use the ancient "metate", but we are going to describe the grinding process using a manual plate grinder. Start grinding the corn in small batches twice or three times until it has a fine texture. Add enough water and mix until it forms a dough.

CORN MASA

Steps:

• Beat the lard until light and fluffy.
• Add remaining ingredients, using just enough liquid until the dough holds together well.

EASY CORN SALSA

Steps:

• Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

FRESH MASA

Steps:

• In the largest heavy-bottomed pot you have, dissolve the pickling lime in 5¼ quarts (5 L) water. Once all the powder has dissolved, add the corn. The corn should be completely submerged in water. If not, add more water so there is at least 2 inches (5 cm) of water above the corn.
• Place the pot over low-medium heat and gently simmer for 1 hour.
• When the nixtamal changes from white to yellow and the corn easily peels away from its skin, turn off the heat. Let sit for at least 16 hours or more.
• The next morning, dump the pot into a colander on top of your sink and discard the water. Rinse until the water comes out clear. You'll know the corn is ready for masa when it is tender to the bite. It should be al dente like pasta.
• If using a tabletop wet stone grinder, carefully add about 1⁄2 cup (120 ml) of water in batches to grind a pound (450 g) of cooked nixtamal. Smooth masa for tortillas takes about 40 minutes, and masa quebrajada for tamales and atole takes about half that time. Repeat until you've gone through all the masa. Make sure to follow the instructions and safety guidelines of your grinder.
• Using your hands, work the masa until a dough forms. When all the dough has stuck together and a putty has formed, it is ready.
• The masa will stay fresh for up to a week.

MASECA DIRECTIONS

Steps:

• mix thoroughly for about 2 minutes to form soft dough. If dough feels dry add more water one tablespoon at a time.
• Divide into (16) equal balls.
• cover with damp cloth to keep dough moist.
• line a tortilla press with two sheets of thick plastic wrap.
• place ball between plastic wrap and press until tortilla measures 5 to 6 inches in diameter.
• Carefully peel off plastic wrap.
• Preheat ungreased griddle,skillet or comal on medium high heat.
• Cook tortillas one at a time for 50 seconds.
• turn then cook the second side for another 50 seconds.
• cover tortillas with cloth napkin to keep soft and warm.

MASA PANCAKES

Steps:

• If using masa harina, combine in a medium bowl with ½ cup hot water and, using a rubber bowl scraper, stir and mash together until no dry spots remain. Cover with a plate or plastic wrap and let cool, about 30 minutes.
• If using fresh masa, crumble into a medium bowl.
• Melt 5 Tbsp. butter in a small saucepan over medium heat. Pour in buttermilk and remove from heat. Set aside.
• Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl to combine.
• Add eggs and sugar to masa and whisk until only a few lumps remain. Add half of buttermilk mixture and whisk until homogeneous. Add remaining buttermilk and whisk again to combine. Add to bowl with dry ingredients and mix until no dry streaks remain.
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop ¼-cupfuls of batter onto griddle and cook until bubbles form on the surface and undersides are golden brown, about 3 minutes. If undersides are browning too quickly, reduce heat to low. Flip pancakes and cook until golden brown on the other sides, about 2 minutes. Transfer pancakes to individual plates or a platter. Serve with butter and maple syrup. Do ahead: Masa harina dough can be made 3 day ahead. Once cool enough to handle, wrap tightly in plastic and chill.