The process how to make corn flower tortilla. Now in these new year’s, corn flower dough is more common than in past years, and now is more used to make corn tortillas and others kinds of food that is used based on corn flower dough. However, and thinking of all those of you who are far away from Mexico, here I present the recipe to prepare your own homemade corn flower dough. With which you can prepare tortillas and many other delicious and authentic Mexican snacks and corn based meals. The process takes a little while in it is elaborating, but you will agree with me that it is worth it. In order to enjoy the unique taste of corn tortilla and other snacks made with fresh corn dough is more delicious than buying the corn flower dough. But I’m not going too lied to you, most of the time I do buy the corn flower dough. I live in the United States, and I have prepared the dough at home for several years. I used to help my grandmother and then I used to help my mom to do the corn flower dough. You can grind it only with the mill, and get a fine texture to make tortillas and other dishes. But if you get a metate the dough is much finer and it is easier and better to used it. You can do it like you want but if you use the metate you are going to have a finer dough ant the tortilla will be with a really fine texture. And know here it is the instructions on how to make corn flower tortillas.
Firs you have to get your corn and take off all the grains. After pilling all your corns and have it a big basket or in a bow you are going to clean the corn grain. Clean all the scale that have fallen from the leaves. Rinse the seeds with tap water and then remove any excess water using a plastic strainer. You are going to continued cleaning the grains until you do not see any hair from the corn, leaves, and dirt or anything else. You will stop cleaning the corn grains until you see it clean and the water clear. Second, you will grab the corn grains and placed in a big cooking pot. Then you will add water until you cover the corn grains. Aslo you will add two table spoons of cal Mexicana (calcium lime hydroxide, Mexican lime). But before adding it to the cooking pot where you already have your corn grains the cooking pot with water. in a glass of water or in a container you will have to have ready a half of a cup of water and well mixed the two table spoons of cal Mexicana. And then you will add it to the cooking pot where you have your corn grains. Third, after you add everything to the cooking pot, you will have to boiled the corn grains for 15 to 20 minutes. Then you will stir everything using a wood spoon or any kinf od spoon. After you boiled the corn grains remove it from the stove cover the pot and let it sit overnight. You will automatically know when the corn is ready to stop resting when it is easily carved when carved with your fingers. Fourth step, the next day, reserve some of the water where the corn was cooked also knwn as “nejayote” (Mexican word). Rinse the corn two or three times or even more until the beans are quite white and the water looks clean or transparent. Strain it well. Fifth step, know the corn grains are ready to grind. You can use “el metate” (Mexican artefact) to give it a fine texture. Or you can use “el Molino” (mill Mexican artefact) after grinding it in the mill, but this time we will only describe the method of grinding using a manual grind mill. Start grinding the corn into small portions; you have to grind it two or three times until it has a very fine texture. Add a little of the water you reserved and mix until the dough forms. You can also add a piece of lime to extend the life of the nixtamal (corn dough). And this is how you have to do it to have your corn flower dough to make your corn flower torilla.
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