Nixtamal pt 2

1 Servings

Ingredients

Quantity Ingredient
See part 1

Directions

consistency desirable for tortillas. After the nixtamal has been put through the mill, water should be worked into the masa as needed to make a medium-soft consistency dough. Hand-patting tortilla dough is an art in itself and the necessary skill takes a long time to learn (I tried it, but gave up out of frustration). A rolling pin can be used, but a tortilla press works better. I have both a cast iron and an aluminum press, but I don't see why one couldn't use a couple pieces of hardwood and a hinge to fabricate a viable substitute for a storebought press.

Tortillas de Maiz

1 pound fresh masa for tortillas or

1¾ cups masa harina reconstituted with about 1¼ to 1½ cups of warm water

Gradually knead the masa into a smooth consistency, pushing with the heal of the hand (3 to 5 minutes should be sufficient depending on whether using fresh masa or reconstitued masa harina). Wrap the dough in wax paper or plastic wrap to keep it from drying out. Place a comal or heavy frying pan over medium-high heat. Break off a piece of the dough about the size of a golf ball and pat it a few times to partially flatten it. Place the ball of dough between a folded sheet of polyethylene (wax paper could probably be used in place of the plastic) on a tortilla press (a little off center towards the hinge) and press hard. Remove the tortilla from the press and peel off the plastic. If the dough has the correct amount of water, the plastic will peel easily off the tortilla. If the plastic sticks, the dough is too moist. If the tortilla cracks around the edges, the dough is to dry.

Place the tortilla on the hot, ungreased comal and bake until the edges start to dry (about 30 seconds). Flip and bake until lightly speckled on the underside (about 1 minute). Flip a second time and bake for about 30 seconds more. As the tortillas come off the comal, they should be wrapped together in a towel to keep them soft and warm. The side that's up after the second flip is considered the inside...where the filling would go if making tacos, flautas, enchiladas, or whatever.

To be honest, fresh nixtamal and masa (as well as fresh tortillas) are so easy to find in So. Calif. I don't have to go through all that hassle (although, I do usually buy fresh nixtamal to grind into masa for making tamales). But for those who aren't so lucky, the above process should take care of the situation. Good luck in your efforts...

Recipe by: Rich McCormack

Posted to bbq-digest by Kit Anderson <kitridge@...> on Oct 22, 1998, converted by MM_Buster v2.0l.

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