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Masa Or Dough For Corn Tortillas And Tamales


Ready In: 1019 Minutes
Prep Time: 20 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Heat the water in 2 large nonreactive pan. Stir in the lime and bring to a rolling boil. Add the corn, stir well, cover, and again bring to a rolling boil. Set aside, still covered, until the following day, a minimum of 12 hours. Then rinse the corn well, strain, and grind it, or send to the mill to be ground to the required consistency-- either very smooth for tortillas or martajada or more rough-textured for some types of antojitos or tamales.
  •  SAVE