Makes 2 pounds of Masa – enough to make at least 24 small tortillas
1 pound dried corn
1 teaspoon cal (mineral lime)
Rinse the corn, and put it into a pot with enough water to cover the kernels by at least 1-inch. Add the cal, and bring the water up to a slow simmer oven a medium-low flame. Simmer the corn until it is soft enough to easily bite through but not mushy. Allow the corn to cool to room temperature in its own cooking liquid.
Grind the corn in a grain mill using a coarse setting. Add a little bit of the cooking liquid in order to get the dough to the right consistency.
The ground corn may need to be passed through the mill a second time on a finer setting with a little bit more cooking liquid in order to make the dough workable.
Knead the dough by hand until it is smooth and able to stick together in one large mass.
©Recipe Property of Jacques Gautier, Palo Santo