Masa
In a world of instant gratification and pre-packaged convenience, a unique satisfaction comes from creating something from scratch. Making masa from dried field corn is a testament to this timeless art. As the corn simmers in a solution of pickling lime and water, an ancient transformation occurs, turning humble kernels into the cornerstone of many beloved dishes. This journey from raw ingredients to pliable dough connects us to traditions and techniques passed down through generations.
Ingredients:
2 cups dried field corn
1 tablespoon calcium hydroxide (pickling lime)
8 cups water
1 teaspoon salt
1/2 cup water
Instructions:
Nixtamalization:
In a large pot, combine the dried field corn, pickling lime, and 8 cups of water.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. Stir occasionally.
Remove the pot from the heat and let the corn soak in the limewater solution for 8-12 hours or overnight.
Rinsing:
After soaking, drain the corn and rinse it thoroughly under cold running water. Rub the corn kernels between your hands to remove the outer skins.
Continue rinsing until the water runs clear and the corn kernels are clean.
Grinding the Corn:
Place the rinsed corn in a food processor or grinder.
Add the salt and 1/2 cup of water. Grind the mixture until it reaches a smooth, dough-like consistency. You may need to add a bit more water if the masa is too dry.
Using the Masa:
Your fresh masa is now ready to be used for making tortillas, tamales, or any other delicious masa-based dish you desire.
Store any unused masa in an airtight container in the refrigerator for up to 3 days.
