This Fresh Masa Corn Tortillas recipe takes you from scratch to sizzling tortillas using organic Wapsie Valley corn. The process begins with nixtamalizing whole corn kernels in a pickling lime solution, then grinding them into a smooth masa dough. This dough is formed into golf ball-sized portions, pressed thin, and cooked on a hot, dry skillet until golden brown. The result is a stack of warm, flavorful tortillas—ideal for tacos, quesadillas, or simply enjoying with a pat of butter.
Fresh Masa Corn Tortillas
Ingredients
Fresh Corn Masa
- 2 lbs local organic corn whole kernels
- 1 Tbsp pickling lime (calcium hydroxide)
- 4 tsp salt
Instructions
Fresh Corn Masa
- Sort corn, discarding any rotten pieces or stones. Rinse briefly to remove any dirt or dust.
- Place corn in a non-reactive stock pot (no aluminum) and add enough water to cover the corn by 4-5". Bring to a boil.
- Add 1 Tbsp of pickling lime, and stir well for 30-60 seconds.
- Cover pot and reduce heat to a low boil for 15 minutes. Remove from heat and let soak overnight or for 12 hours.
- Rinse corn well, rubbing firmly to remove skins. Rinse until water runs clear, about 10-15 minutes.
- In a food processor, combine 1.5 cups corn, 1 tsp. salt, and 1 tsp. water. Pulse, scraping down sides as needed until dough forms. Add up to 3 additional tsp water if necessary. Dough should be smooth and moist.
- Knead dough for about a minute and form into a ball.
Corn Tortillas using Fresh Masa
- Take a couple tablespoons of fresh masa and roll into a ball about the size of a golf ball.
- Place in a lined tortilla press OR place in between two pieces of parchment paper or plastic wrap (wax paper will stick).
- Press, either in a tortilla press, with a heavy pan using a twisting motion as you press, or roll with a rolling pin.
- Place in a hot dry pan (well seasoned cast iron is best) cooking a few minutes on each side or until tortilla is golden brown. Add a small amount of oil to the pan if needed. Best eaten right away!
