How to make corn tortillas?

Mayte Rueda
Tortillas are made with corn, the ingredient that is considered the foundation of Mexican cuisine. Nixtamalization, the process for making corn tortillas, originated in Mexico and makes corn digestible and bioavailable for the body to absorb its nutrients.
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Ingredients
20
Servings
  • 500 grams white corn, for nixtamal
  • water, for cleaning
  • 2 tablespoons pickling lime
  • water, for the lime
  • water, for cooking
Preparation
24h
30 mins
Low
  • Rinse the corn with plenty of clean water to remove impurities, discard them, and strain.
  • Add a little water to the slaked lime (enough to just cover it) to activate it; when it has warmed up, it is ready to use.
  • Place the corn in a large pot, add water (3 times the weight of the corn) and the slaked lime. Cook for 30 minutes.
  • Turn off the heat and let the corn rest in the same water for 12 hours (overnight).
  • When that time has passed, rinse the corn, and it will be ready to grind.
  • Grind the corn until you obtain a manageable dough, it will be ready to use.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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