|Fresh Masa- I did it!|
Kit Anderson wrote:
I did it! I made tortillas with fresh masa. Field corn is available at feed stores. Lime was a little difficult. The hardware had some but in inspection it was CaO, not CaOH, and came in 50 lb bags. I checked the garden section and found hydrated horticultural lime in 5 lb bags. (CaOH- 54%)
The guys in the hardware were great.
After bringing the lime water and corn to a boil, I let it sit overnight. The whole house still smells like cornbread. I wasn't sure how to get the hulls off the kernels. What I did was put a couple of hand fulls in a lager pot and added water. I rubbed the corn with open palms and decanted off the water. I did this several times until the water was relatively clear.
Then I used my Corona mill for its intended purpose. Masa came out the end with the plates set as close as possible. I had to add a little water to the dough to make tortillas. On my electric tortilla press, I could press down using more time than with masa harina.
I found that adding salt helps the flavor. The texture and flavor is indescribable. They are thicker than dry masa tortillas and taste like corn. The last third of the batch, I mixed in equal amounts of masa harina to see the effect. I could not really tell any difference in flavor and texture. The were just slightly thinner.
I will do this again but double up on the amount. The tortillas freeze beautifully. It is less work than making tamales but like tamales, well worth it.
From: Kit Anderson
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