Corn Tortilla from scratch

Use a stainless steel pot. Add all ingredients.

Cook slowly for 40-50 minutes. Just slow simmer, no lid, stir it frequently.

It's OK to add more water if needed. Corn should stay submerged in the liquid.

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.

Rinse under running water and rub gently to remove the corn skin. You mastered the process of Nixtamalization :)

Run twice or tree times in the food processor to create the Masa dough. Or use the corn grinder.

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.

Preheat the skillet or pan with heavy bottom. Tortillas likes hot pan. NO Oil. 30-40sec on each side.