Ingredients
1,500 g | plus 120 g water, divided |
400 g | dried field corn |
8 g | pickling lime |
7 g | salt |
3 g | vegetable oil, plus more as needed |
6½ cups plus ½ cup water, divided |
2¼ cups (14 ounces) dried field corn |
3¼ teaspoons pickling lime |
1 teaspoon salt |
½ teaspoon vegetable oil, plus more as needed |
Essential Equipment
Instructions
- 1,500 g water
- 400 g dried field corn
- 8 g pickling lime
- 120 g water
- 7 g salt
- Press dough into thin layer over entire surface of rimmed baking sheet. Bake until top is slightly dried out and no longer sticky, about 18 minutes. Transfer dough to large bowl and fold and knead until smooth, about 1 minute.
- Test the dough: Pinch off 1 tablespoon of test dough and press on counter into ¼-inch-thick round. If dough cracks around edges, it needs more water. Knead in water, 2 teaspoons (10 grams) at a time, until test dough shows very few cracks. If test dough sticks to your hands, it needs to dry out more. Spread dough back onto sheet and bake 10 minutes longer. Test dough again and repeat baking as necessary to achieve dough with very few cracks.
- 3 g vegetable oil, plus more as needed
- Invert tortilla onto skillet and cook, without moving it, until tortilla moves freely when shaken, 10 to 15 seconds. Flip tortilla and cook for 15 seconds. Flip again and cook until tortilla puffs slightly, about 30 seconds. Flip once more and cook until second side turns spotty brown, about 30 seconds. Place cooked tortilla between layers of clean folded moistened dish towel. Repeat pressing and cooking remaining dough balls, repeating oiling step as needed to prevent sticking, and stacking tortillas in dish towel as they are finished. Serve.
Instructions
- 6½ cups water
- 2¼ cups (14 ounces) dried field corn
- 3¼ teaspoons pickling lime
- ½ cup water
- 1 teaspoon salt
- Press dough into thin layer over entire surface of rimmed baking sheet. Bake until top is slightly dried out and no longer sticky, about 18 minutes. Transfer dough to large bowl and fold and knead until smooth, about 1 minute.
- Test the dough: Pinch off 1 tablespoon of test dough and press on counter into ¼-inch-thick round. If dough cracks around edges, it needs more water. Knead in water, 2 teaspoons (10 grams) at a time, until test dough shows very few cracks. If test dough sticks to your hands, it needs to dry out more. Spread dough back onto sheet and bake 10 minutes longer. Test dough again and repeat baking as necessary to achieve dough with very few cracks.
- ½ teaspoon vegetable oil, plus more as needed
- Invert tortilla onto skillet and cook, without moving it, until tortilla moves freely when shaken, 10 to 15 seconds. Flip tortilla and cook for 15 seconds. Flip again and cook until tortilla puffs slightly, about 30 seconds. Flip once more and cook until second side turns spotty brown, about 30 seconds. Place cooked tortilla between layers of clean folded moistened dish towel. Repeat pressing and cooking remaining dough balls, repeating oiling step as needed to prevent sticking, and stacking tortillas in dish towel as they are finished. Serve.