Easy Nixtamalized Corn Tortillas

Ingredients

• 200g dried white, yellow, or blue dent or field corn
• 600ml water, plus more as needed
• 3g pickling lime
• Masa harina para tortillas, as needed

Directions

1. Combine the corn and water in a medium pot, checking through the kernels for any small stones as you go. Stir in the pickling lime and place the pot over medium heat. Bring everything to a gentle simmer, then adjust the heat so it stays there. Cook until the corn has softened without turning mushy, about 45 minutes. To check it, bite into a kernel or split 1 open: the inside should look mostly hydrated, with just a small starchy center still visible. Different corn can take different amounts of time, so begin checking at 30 minutes, and if it still seems too firm, continue past 45 minutes. Add more water when needed so the corn stays covered.
2. Take the pot off the heat, cover it, and leave the corn at room temperature overnight. By then, the outer bran should loosen when rubbed. Pour the corn into a colander, rinse it under cold running water, and rub the kernels firmly between your hands to remove most of that bran; the corn will look brighter as it comes away. Drain the corn thoroughly, then move it to a food processor.
3. Run the food processor on high, drizzling in water a little at a time, using only as much as needed to help the blades move the corn, about 10 minutes. Stop and scrape down the bowl several times. The masa is ready when you no longer see large bits of corn and the mixture looks like a very thick hummus.
4. Transfer the corn dough to a mixing bowl. Add masa harina gradually, kneading it in with your hands, until the dough feels like Play-Doh: smooth, soft, and flexible, but not damp. To check it, roll a small piece into a ball and press it between your fingers. Cracked edges mean it needs more water; sticking to your skin means it needs more masa harina. Work in either water or masa harina slowly until the texture is right.
5. Cut away 2 sides and the zipper edge from a zipper-lock bag, leaving it connected on only 1 side. Use the plastic to line the tortilla press, trimming it so it fits. Heat a well-seasoned griddle or cast iron skillet over medium-high heat. Take 1 portion of corn dough at a time, roll it into a golf ball-sized ball, and gently flatten it. Place the dough between the plastic sheets and press it in the tortilla press. Don’t smash so hard that the edges become too delicate; aim for about 1mm thick, or just a touch thinner. Turn the plastic 180 degrees, then press once more so the tortilla is even.
6. Gently pull the tortilla away from the plastic and lay it in the hot skillet. Cook until the underside has dried, about 30 seconds, then turn it with a thin metal spatula and cook the second side until dry, about 30 seconds more. A little puffing and some light browning in spots are both fine. Adjust the heat as needed so the tortillas do not scorch. If they begin to grab onto the griddle or skillet, wipe the cooking surface with a paper towel barely dampened with vegetable oil, then polish off any extra oil.
7. As each tortilla finishes, stack it and wrap the stack in a clean kitchen towel or place it in a tortilla holder so the heat and steam stay trapped. Serve immediately.