Step 1

Rinse 2 cups of dried field corn in cold water.  Remove any stones or struggling kernels.

Step 2

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.

Step 3

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.

Step 4

Remove from heat, cover, and let sit overnight at room temperature.

Step 5

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.

Step 6

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.

Step 7

Use immediately or cover with plastic/foil and store it in the fridge.

Step 8

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.