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1
Place the Nixtamal into the bowl of a food processor and pulse 10 to 15 times.
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2
Add 2 tablespoons of the water and pulse 8 to 10 times, stopping to scrape down the sides of the bowl once or twice.
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3
Add 2 more tablespoons of water along with the salt and pulse until a dough begins to form.
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4
If the dough is still dry and somewhat crumbly, add the remaining tablespoon of water and pulse several times.
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5
Turn the dough out onto the counter and shape into a ball.
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6
Wrap the ball of dough in plastic wrap and allow to sit for 30 minutes.
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7
*You may also make tortillas from pre-ground masa flour following the directions on the bag.
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8
Preheat a cast iron griddle over medium-high heat until it reaches 400 degrees F.
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9
Divide the dough into 1 1/2-ounce portions, shape into balls, and keep covered with a damp tea towel.
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10
Cut a 1-gallon zip-top bag in half and line the base of a tortilla press with the plastic.
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11
Place 1 ball at a time onto the press and top with the other half of the plastic.
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12
Close the press and push down firmly several times until the tortilla is flattened.
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13
Remove the plastic wrap from the tortilla and place onto the cast iron skillet and cook for 1 minute on each side.
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14
Remove the tortilla to a plate lined with a tea towel.
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15
Cover the tortilla with a second towel to keep warm.
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16
Repeat with all of the dough.
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17
Use immediately or store in a zip-top bag in the refrigerator for up to a week.
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18
Rinse the corn under cool water; drain and set aside.
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19
Place the water and the lime into a 3 1/2 to 4-quart, non-reactive stockpot, set over medium-low heat, and stir to combine.
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20
Add the corn and bring just to a boil, stirring occasionally.
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21
Make sure that it takes at least 30 to 45 minutes to come to a boil.
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22
Once the mixture comes to a boil, remove from the heat, cover, and allow to sit at room temperature overnight.
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23
Do not refrigerate.
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24
Drain the corn in a large colander and rinse under lukewarm water for 5 to 6 minutes while rubbing the corn kernels between your fingers in order to remove the outer coating.
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25
Place the corn into a large bowl, cover with lukewarm water, and allow to soak for 2 to 3 minutes.
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26
Drain, rinse, and repeat.
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27
Use immediately to make masa dough for tortillas.
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28
Yield: approximately 1 1/2 to 2 pounds nixtamal
