Corn Tortillas From Masa Harina
"In Mexico, masa for tortillas is always made from nixtamal, dried corn that has been treated with an alkali, like ash or slaked limestone (called cal in Mexico), that softens its texture and vastly improves its nutritional profile. Nixtamalization also changes the flavor and aroma of corn in ways that are addictive and indelible but almost impossible to describe. Featured in: Masa Offers The Kernels Of A Culture...."
INGREDIENTS
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12 ounces nixtamalized corn flour, like Maseca
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