How to make delicious homemade corn tortillas

I’ve always bought corn tortillas, but they were never as good as the homemade ones in Mexico. I was determined to make my own so I looked at a bunch of recipes online. How hard could it be? The only thing I thought was that it would be very labor-intensive.

Fortunately, with modern equipment like the Vitamix, I wouldn’t have to do it completely by hand. I committed to buying a 25 pound bag of organic, local yellow corn. This was indeed the smallest size available. The only other ingredient I had to buy was cal, which is dried lime, often used for pickling vegetables.

Here’s how to do it!

  1. Rinse 1 1/2 pounds, or 2 1/2 cups, Great River organic corn in a colander.
  2. Add 2 quarts, or 4 cups, of filtered water to a 10-quart saucepan.
  3. Mix in 1 1/2 tablespoons Mrs. Wages pickling lime and turn heat on high.
  4. Pour the rinsed corn in. Remove any kernels that float to the surface.
  5. Bring to a boil. Let it boil for a full 2 minutes, then remove from heat and let cool.
  6. Once it has cooled off, you can transfer it to a glass mixing bowl. Cover with saran wrap and let it soak overnight.
  7. After you’ve cooked and soaked your corn in lime water, the next step is to make the “masa”, or dough.

How to make the masa

  1. IMPORTANT! Rinse the soaked corn thoroughly in a colander.
  2. Add the corn to the food processor, 1 cup at a time.
  3. Pulse a few times, then let it run.
  4. Add 1-4 tablespoons of water per cup of corn. Keep adding water 1 tablespoon at a time and blend until the dough is very soft and is no longer crumbly. The masa should be dense and moist; not sticky. If you’ve got the right consistency, you won’t need to cheat by adding corn flour.
  5. Form the dough into medium sized balls. Cut the top of a plastic, Zip Lock bag so that you have two sides with a fold. Place this on your rot-iron tortilla press so that the masa won’t stick to it.
  6. Place each ball on the tortilla press and press down so that each tortilla is thin, bake on a very hot flat, rot-iron pan. You won’t need any oil in the pan. Heat for 1-3 minutes on each side.
  7. Keep warm in a napkin in a tortilla basket until ready to eat.

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