nixtamal

Masa Harina is the quickest way to fresh tortillas in minutes, and our Heirloom Corn Masa Harina will give you the freshest corn tortilla with the most fragrant corn flavor and great texture. These tortillas will be soft, pliable, and are so good you&#39;ll want to eat them alone.

Handmade Corn Tortillas

Masienda Heirloom Corn Masa Harina

water

Spices and seasonings

Tortilla press by Doña Rosa

Made In x Masienda Comal

Medium mixing bowl

Plastic bag cut into two pieces

Slowly add the warm water to the dry masa flour in your bowl, stirring the masa to incorporate evenly by hand (or in a standup mixer with paddle extension).

Knead until the water is evenly incorporated and no dry, powdery spots remain. Tortilla masa should be moist to the touch, but not tacky (leaving bits of wet masa on your hand and fingers).

Once masa is well combined, add optional salt, spices and seasonings to taste, evenly incorporating throughout finished masa.

Heat Comal or nonstick skillet on the stove to low-medium heat.

Roll masa into ping pong sized balls, placing them back into the bowl once rolled.

Once all masa is rolled into balls, turn Comal or skillet up to medium/medium-high heat.

Open tortilla press and place the first sheet of plastic down. Place one ball of masa on the plastic, and press down slightly to flatten. Add second piece of plastic on top of the masa ball. Close the tortilla press, applying pressure to flatten the dough, aiming for a tortilla 1/16&quot; thick.

Open press, removing the top sheet of plastic and placing the uncooked tortilla on your palm before removing the second piece.

Gently lay the tortilla on the hot Comal or Pan (no oil is required), searing for 20-30 seconds on the first side. Flip the tortilla to allow the other side to sear for the same amount of time. One last flip, to land back on the first side, is where the tortilla will finish and where you may see the elusive tortilla puff! Continue cooking all tortillas.

Store tortillas in a clean dish towel once cooked, which will allow them to steam and soften slightly. Serve immediately.

Vegetarian Pozole Verde

2.2 lb bag of heirloom corn

.32 oz cal

Cooking oil

Spanish onions, medium diced

carrots, medium diced

cauliflower

tomatillos, peeled

poblano peppers

garlic

tsp cumin

coriander

tsp pink peppercorn

pumpkin seeds

tbsp sesame seed

pickled serrano pepper jalapeño

including

Salt and lime juice

Rinse the corn in a colander to remove any debris or chaff.

Pour the corn into a large nonreactive pot and add the cal directly into the pot. (You can also pre-mix a slurry of cal and water and add to the water to ensure even distribution.) Add just enough water to cover the corn by 4 inches [10 cm] and stir everything together with a spatula to evenly incorporate.

Cover the pot (optional; however, it helps to get to temperature faster) and place over high heat. Bring to a boil, then lower the heat to medium for a simmer. Using a fine-mesh sieve, skim any unwanted kernels or particles that float to the surface and discard.

Cook the corn for about 20 to 30 minutes, depending on the varietal stirring every 5 minutes or so to keep the corn from sticking and to keep the cal well distributed. Check a kernel for done-ness using the following method:-Remove a kernel and rub it between your fingers. You want the skin to easily slide off.-Taste a kernel. When it’s ready, it will be tender, but still quite al dente (like a boiled peanut or roasted cashew) with a firm chalky center.

Continue cooking if necessary, checking every 5 minutes, until the skins are loosened and you have reached the desired texture and flavor. Remove from the heat and cover the pot. Let the pot sit undisturbed for 6 to 12 hours.

Drain the steeped corn, now called nixtamal, into a colander. Rinse, massage, and agitate the nixtamal vigorously until no skins remain.

Fill a separate pot with enough water to cover the nixtamal with about 2 in [5 cm] of water. Bring to a boil over high heat, then lower to a simmer (medium-high heat). Add the rinsed nixtamal and cook until it softens to your desired texture (between 2 and 6 hours). 

Toast all spices and grind them to a fine powder using a spice grinder or molcajete.

The tomatillo and poblano and garlic can either be boiled OR charred on a comal (my preference). You’ll then need to peel the peppers, but leave the charred skin on the tomatillos and garlic.&amp;nbsp;

Place everything into a blender and pulse until it looks and has the consistency of a thick salsa.&amp;nbsp;Use water if it needs to be thinned out but don’t thin it out too much as it should be a thicker consistency.&amp;nbsp;

Season with salt and lime to your taste. Add more serrano if you want it spicier.&amp;nbsp;

Next, sauté the vegetables in some type of fat. I use grapeseed oil but you can use any neutral fat. 

Once the vegetables start to soften (but aren’t fully soft!) add the nixtamalized corn with all of the cooking liquid. I like my vegetables to still have a bite to them, so I don’t let them cook too far or else they’ll be mushy.&amp;nbsp;

If the pot needs more liquid, add just enough for all of the ingredients to be submerged in liquid. Don’t overdo it or the pozole will be too soupy and loose.&amp;nbsp;

Let this simmer for 15-20 minutes.&amp;nbsp;

Add your green base to the pozole and let it simmer for 5-20 minutes depending on how much more you want to cook the vegetables and if you want to reduce the pozole more or less.&amp;nbsp;

Season with salt and lime to your taste.&amp;nbsp;

It’s perfectly good to serve it the day of, but I like to let it sit for a night before eating it to allow the flavors to develop.

Make sure you have your tostadas, sliced cabbage, radishes, diced onion, cilantro and lime ready to go, and let people garnish their own!

Pozole Rojo 

dry heirloom corn (1.1 lbs, or half a 1 kg bag)

cal (1% cal to corn ratio)

pork

oregano

cumin

garlic, chopped

bay leaves

oz chile guajillo (7-8 dried chiles, de-seeded)

oz chile ancho (4-5 dried chiles, de-seeded)

6-8 chile de arbol (de-seeded, adjust quantity up

onion

neutral oil (avocado oil, canola, etc)

Salt,

white onion

Mexican oregano

Sliced radish

Lime

Shredded cabbage or lettuce

cilantro

Rinse corn. Add to a large non-reactive pot, covered in 3 inches of water. Add 5g cal (calcium hydroxide), and stir.

Bring corn to a boil, skimming any floating kernels or chaff from the top of the pot.

Boil for approx 1.5 hours (depending on the varietal), until the skin of the corn slips off between your fingers, and the corn is al dente (the inner starch should still be white).

Turn off the pot and allow it to sit for 12-24 hours. Rinse corn (now nixtamal!) well in a colander to remove all skins. Set aside.

Add nixtamal and pork to a large pot with 10 cups of water (or broth). Bring to a boil and then turn down to a simmer for approximately 20 minutes. Skim any foam from the top of the liquid and discard.

Add minced garlic, bay leaves, cumin, and oregano and continue to simmer.

Toast chiles, onion, and whole garlic cloves on a dry comal set to medium heat for 2-3 min or until they begin to darken. Add to a pot or saucepan, cover with water, and bring to a boil. Cook for approximately 5 minutes then turn off. Allow to cool.

Add chiles, garlic, onion, and approximately 1 cup of water from chiles to a blender. Blend well, and then pass through a fine mesh strainer.

Add oil to a saute pan and add strained chile paste. Allow to fry for 2-3 minutes, then add to the broth mixture.

Continue to simmer pozole, approximately 2.5-3 hours, until pork is tender and chunks begin to fall apart. Add salt to taste (if you used stock, less salt will be needed). Corn should be chewy and tender, with bloomed ends.

Serve with chopped white onion, mexican oregano, cilantro, lime, lettuce or cabbage, and sliced radish.

 Handmade Corn Tortillas Using Masa Harina

Salt and/or spices to taste (optional)

Tortilla Press

Plastic liners (or a thin plastic grocery

Slowly add warm water to the dry masa flour in your bowl, stirring the masa to incorporate evenly by hand.

Knead until the water is evenly incorporated and no dry, powdery spots remain. Tortilla masa should be moist to the touch, but not tacky (leaving bits of wet masa on your hand and fingers). If it’s too wet, add a bit more masa; if too dry, add a bit more water.

Once masa is well combined, add optional salt and/or spices to taste, evenly incorporating throughout finished masa.

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