Homemade Masa Dough Using Yellow Field Corn
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
12 hrs
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Servings
16 (4 cups)
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Calories
76 kcal
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Cuisine
Mexican, Vegetarian
Homemade Masa Dough Using Yellow Field Corn
Description
Homemade Masa Dough Using Yellow Field Corn starts with dried field corn undergoing nixtamalization, a process where it is cooked with calcium hydroxide (pickling lime) in water until the kernels soften and their skins slip off. After cooking, the corn soaks overnight to complete this transformation. The following day, it is rinsed thoroughly under running water, with the skins manually removed until the rinse water runs clear. This step is essential to achieve the characteristic texture and flavor.
The prepared corn is ground with salt and water to form masa dough. Optionally, masa harina can be added to adjust texture or volume. This masa is suitable for making fresh corn tortillas or other traditional dishes requiring corn dough. The recipe emphasizes using a non-reactive pot for the lime treatment to avoid unwanted flavors or reactions.
Using field corn and the nixtamalization process produces dough with rich corn flavor and flexibility for shaping and cooking. This method replicates traditional approaches, providing a base ingredient for a variety of Mexican and Central American foods.
Ingredients
- 2 cups dried field corn
- 1 tablespoon calcium hydroxide
- 8 cups water
- 1 teaspoon salt
- 1/2 cup water for grinding masa
- 1/2 cup masa harina optional
Instructions
- Rinse 2 cups of dried field corn in cold water. Remove any stones or struggling kernels.
- Add 1 tablespoon of calcium hydroxide to 8 cups of water in a non-reactive pot (I used stainless steel). Combine well. Add the corn to this mixture.
- Bring to a boil and then reduce heat to a simmer. Cook for 30 minutes or so, stirring occasionally. When the skins of the kernels slip off easily then it's had enough cooking time.
- Remove from heat, cover, and let sit overnight at room temperature.
- The next day (or at least 6-8 hours later) drain the corn and massage it under running cold water. Use your hands to remove the skins from the kernels. Change the standing water a couple times until it starts to run clear.
- Drain the corn and add to a food processor. You'll need 1 teaspoon of salt and approximately 1/2 cup of water for the whole batch (as photographed above I ground it in two batches in a smaller food processor). Wipe down the sides of the food processor occasionally. It will need approximately 4-5 minutes to thoroughly combine, you can add splashes of water if it's not combining well.
- Use immediately or cover with plastic/foil and store it in the fridge.
- If you want to make tortillas with the masa dough, adding some masa harina to it will make it easier to handle. I added about 1/2 cup to this batch.
Notes
- Use a non-reactive pot such as stainless steel when cooking the corn with calcium hydroxide to prevent metallic tastes.
- Calcium hydroxide is also known as Cal Mexicana or Pickling Lime, essential for proper nixtamalization.
- Popcorn kernels can also be used with this method to make corn tortillas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(4 cups)
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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