• 200g Corn kernels (flint corn)
  • 600ml Water
  • 3g Pickling Lime (calcium hydroxide)


  • 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.

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