- STEP 1
Use a stainless steel pot. Add all ingredients.
- STEP 2
Cook slowly for 40-50 minutes. Just slow simmer, no lid, stir it frequently.
- STEP 3
It's OK to add more water if needed. Corn should stay submerged in the liquid.
- STEP 4
Turn off the heat cover the pot and Let it steep overnight at room temperature. Minimum 8-10hours. Corn can stay in the pickling lime solution up to 24hours.
- STEP 5
Rinse under running water and rub gently to remove the corn skin.
You mastered the process of Nixtamalization :)
- STEP 6
Run twice or tree times in the food processor to create the Masa dough. Or use the corn grinder.
- STEP 7
Make a little balls from the Masa dough. Place it between two plastic sheets. I use the plastic bag for frozen food. Press it in tortilla press, or if you don't have it, just like me, press it under a flat pot or pan.
- STEP 8
Preheat the skillet or pan with heavy bottom. Tortillas likes hot pan. NO Oil. 30-40sec on each side.