Corn Tortillas

also called tortillas de maíz · tortilla taquera

The table

1 lb(450 g; dent or cacahuazintle)dried field cornbring to a boilsimmer 20 min, then steep 8 hrdrain, rub off the hullsgrind to a smooth stiff masakneadpress into 5-in rounds and cook on a dry comal 1 min per side
2 qt(2 L)water
2 tsp(4.5 g; slaked lime, 1% of the corn's weight)cal
1 tsp(5 g)fine sea salt
1/4 cup(60 mL)warm water
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.

Pans and tools

1bring to a boil

4grind to a smooth stiff masa

goes in with what step 3 made

5knead

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 8 hr 21 min4 of 6 steps give no time
Needs you
about 1 min
If you get it wrong
Unforgiving — cal is caustic and the steep cannot be restarted: too short and the hulls will not rub off, too long and the corn grinds to mush

  1. bring to a boil

    not timedfrom the start

  2. simmer 20 min, then steep 8 hr

    8 hr 20 minwalk away(we think)from the start

  3. drain, rub off the hulls

    not timed8 hr 20 min in

  4. grind to a smooth stiff masa

    not timed8 hr 20 min in

  5. knead

    not timed8 hr 20 min in

  6. press into 5-in rounds and cook on a dry comal 1 min per side

    1 minneeds you(we think)8 hr 20 min in

You'll need comal

Goes with

See how it is written
>> title: Corn Tortillas
>> category: Flatbreads & Pancakes
>> tags: corn, masa, mexican, griddle, vegan
>> counters: Taquería, Panadería
>> aka: tortillas de maíz, tortilla taquera
>> servings: 24
>> time: 12 hr
>> slack: unforgiving — cal is caustic and the steep cannot be restarted: too short and the hulls will not rub off, too long and the corn grinds to mush

Bring @dried field corn{1%lb}(450 g; dent or cacahuazintle), @water{2%qt}(2 L), and @cal{2%tsp}(4.5 g; slaked lime, 1% of the corn's weight) to a boil.

>> step: simmer 20 min, then steep 8 hr
Simmer @&(~1)corn{} ~{20%min}, then steep off the heat ~{8%hr}.

>> step: drain, rub off the hulls
Drain @&(~1)nixtamal{} and rub off the loosened hulls under running water.

Grind @&(~1)nixtamal{} to a smooth stiff masa with @fine sea salt{1%tsp}(5 g).

Knead @&(~1)masa{} with @warm water{1/4%cup}(60 mL).

Press @&(~1)masa{} into 5-in rounds and cook on a dry #comal{} ~{1%min} per side.