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Using fresh corn requires soaking it in water mixed with cal (Mexican lime) for approximately 10-12 hours. This process enhances the texture and flavor of the dough, allowing it to bind together perfectly. After soaking, the corn is rinsed to remove the skins, retaining just enough for flavor.
Grinding the Corn: A Time-Honored Tradition
Once the corn is prepped and fluffy, it’s time to grind it. Using a traditional metate—a stone grinder made from volcanic rock—ensures a smooth masa, unlike what a modern blender might achieve. Grinding the corn gradually while adding the water from the previous boiling creates a silky consistency, a hallmark of high-quality masa.
When the dough is ready, it should have a non-sticky texture, indicating that it's perfect for making tortillas.