Alton Brown (Good Eats TV show) shows us how to make masa (corn dough or sometimes referred to as corn masa) from scratch.
How To Make Masa
After a brief history lesson on maize (corn), Alton shows us how to make masa starting with dried field corn.
You start with 1 pound of dried field corn kernels, about 2 cups. Wash thoroughly in water.
After washing, put corn into a stainless steel pot along with 6 cups of water. Add 1/2 oz. (about 2 tablespoons) of Calcium Hydroxide, also known as Pickling Lime. Mexicans cooks often referred to it as “Cal”.
Bring it slowly to a boil, taking 30 to 40 minutes. Alton states it is very important you use a stainless steel pot (and stainless steel spoon) to prevent a reaction with the Cal.
After reaching a boil, cover the pot and remove from heat. Place it in some out-of-the-way spot and leave it overnight. Do not refrigerate as the cold will stop the chemical reaction which you want to take place.
The next day, rub the corn under lukewarm water for 5 or 6 minutes. Then soak in clean water for 2 minutes. Change the water and soak for an another 2 minutes.
Then grind in a food processor by pulsing 10 to 15 times. Add 2 tablespoons of water and pulse another 8 to 10 times.
Then add another 2 tablespoons of water and 1 teaspoon kosher salt. Pulse until the dough comes together. Remove from the food processor and form into a ball. Wrap the ball of dough in plastic wrap and let it rest on the counter for 1/2 hour.
Your corn masa is now ready to make tortillas!
Alton Brown has provided a good show on how to make mesa …if you still want to.