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Mexican · Side
Traditional Corn Masa for Tamales Colados
The old way to make the fine masa for Yucatecan strained tamales: dried white corn steeped overnight in hot lime water, scrubbed free of its skins by hand and ground as finely as tortilla dough.
- YieldServes 4
- Hands-on1 h
- Total13 h
- Difficulty
Ingredients
- 300 gdried white corn kernels, 5/8 lb, picked over for stones and chaff
- 400 mlwater, 1 3/4 cups
- 1 tsppowdered lime (calcium hydroxide, cal), heaped
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