Although this recipe is intended for making fresh tortillas, the fresh masa dough can also be used as the base for making a tamale batter. Find instructions on how to make banana leaf tamales from scratch here, and a recipe for butternut squash masa batter for tamales here.

1 lb dried Indian corn, or other dried corn if Indian corn is hard to find (from about 6 cobs)
2 tsp mineral lime (cal in Spanish), available at most Latin or Mexican supermarkets
1 Tbsp fine sea salt

1. Break the corn off the cobs by holding it firmly with both hands and twisting to loosen the kernels. Then break the cob in the middle and work the kernels off with your thumbs.

2. Put the kernels into a large pot with the lime and cover with water. Simmer over low heat for an hour or so, until the kernels are soft but not mushy. Let them cool in the liquid to room temperature.

3. Strain out the boiled corn (reserving the liquid) and grind it using a meat grinder, food processor, high-powered blender, or grain mill on a coarse setting. Then process the corn a second time (on a finer setting, if using a grinder or mill) with a Tbsp or two of the cooking liquid—just enough so the mixture forms a paste-like dough. Add the salt and work the masa with your hands to make it smoother. Add a little bit more of the cooking liquid if necessary. The finished masa should be smooth, moist, and workable, but not sticky or loose.

[If you're making tamales, stop here and proceed with recipe here. If you're making fresh tortillas, continue!]

4. Form the masa into 1-inch balls. Heat a griddle, preferably cast-iron, over a medium flame and grease lightly with a little oil. Line a tortilla press with plastic wrap or wax paper and press the balls, a few at a time (however many will fit onto your griddle), into tortillas about 4 inches across. (If you don’t have a tortilla press, flatten the balls between plastic grocery bags using a heavy book.

5. Turn the tortillas over onto the hot griddle. Flip them once they are firm enough and slightly toasted, and cook on the other side. Keep warm under a towel or in a plastic tortillas steamer until all are cooked. Use for making tacos, to serve alongside a Mexican meal, or for making tamales or empanadas.

Makes about 3 dozen tortillas

From Jacques Gautier, chef/owner of Palo Santo restaurant in Park Slope. Reprinted with permission from Edible Brooklyn: The Cookbook © 2011 by Edible Brooklyn, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

Photographs by Carole Topalian

1. Edible Portland» Edible DIY: Banana Leaf Tamales
   December 7th, 2011 at 12:32 pm

   [...] Fresh Masa Butternut Masa Batter Spicy Mushroom Filling Achiote and Chicken Filling Pumpkins Seeds and Egg Filling Greens, Ricotta and Roasted Garlic Filling Pork Picadillo Filling Chipotle Chicken Filling Simmered Black Beans [...]

Leave a Reply