Nixtamalised Masa
also called masa · masa nixtamalizada · nixtamalized masa · nixtamal · masa fresca · fresh masa · hominy dough
Three ways to read this recipe
The table
| 1 tsp(5 g)pickling lime | slake the cal | simmer the corn 15 min | steep 8 hr | rinse and rub the hulls off | grind to a masa, rest 30 min |
| 2 qt(1.9 L)water for the cook | |||||
| 1 lb(450 g; dent or cacahuazintle)dried field corn | |||||
| 2 qt(1.9 L)cool water | |||||
| 1/2 cup(120 mL)water for the grind | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.
Pans and tools
1slake the cal
2simmer the corn 15 min
goes in with what step 1 made
4rinse and rub the hulls off
goes in with what step 3 made
5grind to a masa, rest 30 min
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 45 min2 of 5 steps give no time
- Needs you
- none given
- If you get it wrong
- Unforgiving — cal is caustic and the batch is the batch: under-steeped corn will not give up its hulls, over-steeped goes to slippery mush
slake the cal
not timedfrom the start
simmer the corn 15 min
15 minwalk awayfrom the start
steep 8 hr
8 hrwalk away15 min in
rinse and rub the hulls off
not timed8 hr 15 min in
grind to a masa, rest 30 min
30 minwalk away8 hr 15 min in
- you can walk away
- never timed
You'll need mill · stockpot
Goes with
See how it is written
>> title: Nixtamalised Masa
>> category: Pastry & Doughs
>> tags: corn, masa, tortilla, mexican, dough, make-ahead
>> counters: Panadería, Taquería
>> aka: masa, masa nixtamalizada, nixtamalized masa, nixtamal, masa fresca, fresh masa, hominy dough
>> pairs-with: corn-tortillas, carnitas
>> servings: 12
>> time: 9 hr 15 min
>> slack: unforgiving — cal is caustic and the batch is the batch: under-steeped corn will not give up its hulls, over-steeped goes to slippery mush
>> step: slake the cal
Stir @pickling lime{1%tsp}(5 g) into @water for the cook{2%qt}(1.9 L) in a #stockpot{} until the water clouds.
>> step: simmer the corn 15 min
Add @dried field corn{1%lb}(450 g; dent or cacahuazintle) to @&(~1)lime water{}, bring it up and ~simmer{15%min}, stirring now and then, until the tip of a kernel slips its skin when you pinch it.
>> step: steep 8 hr
Cover @&(~1)corn{}, take it off the heat and ~steep{8%hr} overnight.
>> step: rinse and rub the hulls off
Drain @&(~1)nixtamal{} and rinse it under @cool water{2%qt}(1.9 L), rubbing handfuls between your palms until the hulls float off and the water runs clear.
>> step: grind to a masa, rest 30 min
Grind @&(~1)rinsed nixtamal{} with @water for the grind{1/2%cup}(120 mL) through a #mill{}, or in batches in a food processor, to a dough that holds a thumbprint without cracking, then ~rest{30%min} to hydrate.