Zea mays ‘Glass Gem’ corn

Homemade Tortillas two part recipe 

 

Masa dough Ingredients:

• 2 liters of water
• 225 grams (about 1.5 cups) of maize
• 1 cup fresh wood ash, sifted

Directions:

• Rinse the Corn: Rinse the maize well under cold water to remove any dirt or debris. Place it in a large, heavy pot (avoid using aluminum, as the corn will expand 3 to 4 times during cooking).

• Prepare Ash Water: In another pot, combine the wood ash with water and heat it to a simmer.

• Strain the Ash Water: Strain the hot ash-water through a fine mesh strainer, dish towel, or several layers of paper towels to remove the ash particles, leaving behind the lye-rich liquid.

• Cook the Corn: Pour the strained ash-water over the corn in your pot. Bring it to a simmer. The corn will turn a bright yellow due to the alkali in the water. Simmer until the skins start to loosen, which can take 30 minutes to a few hours depending on the corn variety.

• Soak Overnight: Once the skins are loosened, remove the pot from the heat, cover it, and let the corn sit in the liquid for 8 hours or overnight. This gives the kernels more time to soften.

• Rinse and Clean the Corn: After soaking, drain the corn and rinse it thoroughly in several changes of cold water. Rub the kernels between your hands to help remove the loosened skins. The more skins you remove, the smoother your masa will be.

• Grind or Store: You can grind the clean kernels right away to make nixtamal for immediate use, or spread the kernels out to dry and store them for later                                                                    

• Tortillas 

• Form the Dough: Scoop out portions of the dough and roll them into small balls, about the size of a golf ball.

• Flatten the Dough (Without a Tortilla Press): Place a dough ball between two sheets of plastic wrap or parchment paper. Use a heavy object, such as a flat plate, cutting board, or rolling pin, to press the dough ball into a thin, round tortilla. Aim for a thickness of about 2 mm.

• Cook the Tortillas: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 20 seconds on the first side, then flip it and cook for another 20–30 seconds on the other side. Flip it once more for a final 10 seconds to get an even cook. The tortillas should be lightly charred and puff slightly.

• Serve: Your tortillas are ready to be filled with whatever toppings or fillings you like!

About Wood Ash:

For nixtamalization, it’s essential to use ash from hardwood trees, such as Mānuka, Kanuka, Puriri, Totara, Rewarewa or fruit trees like Apple or Cherry. Hardwoods provide more lye content, which is necessary for the process. Avoid using ash from softwoods (like pine or cedar) because they contain resins and chemicals that can impart an unpleasant taste and are less effective at breaking down the corn’s outer layer.

Additionally, avoid using treated wood or wood from plants that have been exposed to chemicals, as they can introduce harmful substances to the food.

Potency:

The lye in wood ash is most potent right after the fire cools, so it's best to store the ash in an airtight container once it has cooled completely. The longer it’s exposed to air, the more it absorbs carbon dioxide, which reduces its effectiveness. Fresh ash is ideal for this recipe.

Safety Tip:

When handling wood ash, especially when creating ash-water, it’s a good idea to wear gloves and handle it carefully, as it can be caustic to the skin.

Extra Tip:

For centuries, people have nixtamalized corn in this way, usually rinsing the corn thoroughly before consumption. Three to five rinses should be sufficient to remove any lye residue and loosened skins. Hydroxides in the ash bind more readily to water than to the corn, so a few washes will ensure it's safe and smooth for grinding.

 

Two to three weeks after the last spring frost date, direct-sow seeds 1” deep in several short rows to form a block, which maximizes pollination and kernel formation. Make sure to keep different corn varieties far away from each other to prevent cross pollination. Thin seedlings to 12" apart and fertilize and water occasionally. Harvest after the husks have dried by giving the ears a sharp downward tug. Allow the ears to dry in a covered spot for an additional 1 to 2 weeks before peeling back the husks completely.

10 per pack