White Olotillo Corn Tortillas
Here's the recipe for a recent batch of homemade corn tortillas I made using some White Olotillo Corn. I used a food processor to grind the corn down and added in some Masa Harina to get the right consistency.
Servings: 5 (16-20 tortillas)
- 2 cups dried White Olotillo corn
- 1 tablespoon calcium hydroxide
- 8 cups water
- 1 teaspoon salt
- 1/2 cup water (to grind the Masa)
- 1/4 cup Masa Harina (plus more if necessary)
Start by rinsing 2 cups of the dried corn. Discard any stones or shriveled kernels.
Add 1 tablespoon of calcium hydroxide to 7-8 cups of water in a non-reactive pot (I used stainless steel). Combine well. Add the 2 cups of corn to this mixture.
Bring to a boil and then reduce heat to a simmer. Cook for 20-30 minutes. When the skins of the kernels slip off easily then it's had enough cooking time. (You can start taking bites of the kernels after 15 minutes to test them. Ideally the outer skin slips off easily, the outer layer of the kernel is cooked, and the inside portion is still dry and starchy.)
Remove from heat, cover, and let it sit overnight at room temperature. Be sure there is enough water to completely submerge the corn, you can add more cold water if needed.
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 it to a food processor along with a teaspoon of salt and 1/2 cup water. Grind it together until you have a cohesive dough, wiping down the sides of the food processor occasionally. It will need approximately 4-5 minutes to thoroughly combine, you can add additional splashes of water if it's not combining well.
To make tortillas, first gauge how 'wet' your masa dough is. If it sticks to your hands you'll need to add some masa harina to dry it out. I added 1/4 cup masa harina to start with and added additional pinches of masa harina until it had the right consistency, i.e not sticking to your hands.
Separate the dough into golfball sized rounds, this will make the tortillas approximately 4 inches across.
Flatten the dough balls using a tortilla press or a flat bottomed casserole dish. Be sure to line each side of the dough ball with plastic or ziploc pieces. The tortillas should peel off the ziploc easily; if not then you might need to add some masa harina to the dough.
Heat a skillet or comal to medium heat. Add a tortilla and flip after 10 seconds. Then cook each side for 1-2 minutes or until light brown spots are forming. Alternatively, you can skip the quick flip and just cook each side for 1-2 minutes.
Continue cooking the tortillas until all of the masa dough is used. Serve immediately, keeping them warm in a tortilla warmer or kitchen towel.
Don't feel like you have to cook the tortillas for a full 1-2 minutes per side as your setup might need less time than that. The best time to flip them is when brown spots are starting to form.
It's best to use a non-reactive pot when using calcium hydroxide.
You'll also see calcium hydroxide referred to as Cal Mexicana or Pickling Lime.