Nixtamalised Masa

also called masa · masa nixtamalizada · nixtamalized masa · nixtamal · masa fresca · fresh masa · hominy dough

The table

1 tsp(5 g)pickling limeslake the calsimmer the corn 15 minsteep 8 hrrinse and rub the hulls offgrind 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
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.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 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 9 hr 15 min.

  1. slake the cal

    not timedfrom the start

  2. simmer the corn 15 min

    15 minwalk awayfrom the start

  3. steep 8 hr

    8 hrwalk away15 min in

  4. rinse and rub the hulls off

    not timed8 hr 15 min in

  5. grind to a masa, rest 30 min

    30 minwalk away8 hr 15 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> step.1: slake the cal
>> step.2: simmer the corn 15 min
>> step.3: steep 8 hr
>> step.4: rinse and rub the hulls off
>> step.5: grind to a masa, rest 30 min

Stir @pickling lime{1%tsp}(5 g) into @water for the cook{2%qt}(1.9 L) in a #stockpot{} until the water clouds. Buy it as *cal* or food-grade calcium hydroxide — never the builder's kind — and keep it off your skin and out of your eyes.

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.

Cover @&(~1)corn{}, take it off the heat and ~steep{8%hr} overnight. This is the nixtamal — the soak is what loosens the hulls and lets the corn taste of corn.

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. Leaving a few hulls on is a choice, not a mistake; the masa comes out darker and tastes stronger.

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.