Delicious Tortillas

Each night when we make the nixtamal we are measuring the ingredients to get at least a framework for the recipe. So two nights in a row have met with successat the molina. Starting with the dried corn, in the states I had to locate organic dent corn which is different from the corn that is used here at Lake Atitlan. We started with 8 cups of water, 5 1/2 cups of dry corn and 2 tablespoons of cal/ pura crema (this is the lime soaked in water into which it dissolves and becomes a fine creamy paste.)

This next picture is the nixtamal almost ready, this is the corn that is cooked with the cal for about 30 minutes, depends on the fire and how dry the corn is. The kernels become whiter and the germ takes on a reddish brown color, the corn is fully swollen and cooked through. Now we rinse the corn and take it to the molina, the local grain mill.
Now,finally we get to the good part, making the tortillas and eating them. I like this the best of course.