Place dried, washed corn in a bowl, add water and let them stand at room temperature for 6 to 12 hours. Transfer the beans into the pot of a pressure cooker, add 6 more cups of water,
Cover and cook in high for 1 hour in HIGH. Remove the pressure from the pressure cooker, then open the lid.
Take the corn out of the cooking liquid and drain. Set aside to cool to room temperature.
Process the corn -in batches- for 15 seconds or until a grainy paste is made, transfer to a bowl.
After grinding, it’s now time to mix both. By hand or this can also be done in a food processor.
Now you have your masa!
Next step is we are going to make the ball or dough flat. To do this, Place a plastic bag or wrap on the surface or the tortilla maker or on your countertop. Place the ball onto a tortilla press or onto over the plastic surface. Then put the masa on top of it. You’ll also need to place a plastic bag or wrap on top of the masa ball. Grab a pan (if you are not using a tortilla press) and then, squish the masa to make a flat-bread. Once you have your masa squished, on the desired thinness, then set aside or make it round. To make it round. you can cut it with a round cookie cutter and remove excess dough or massa to make an arepa.
Measure into 1/4 cup measures and follow the process…or use with the beans to make a composite flatbread.
Cook or Freeze.
COOK:
Place over an oiled baking pan or grill. . Cook @medium heat for 3-4 min per side..
Place over a non stick pan or an oiled skillet. Cook @medium heat for 3-4 min per side..
Place on a crepe or pancake machine. Cook @medium heat for 3-4 min per side..or 3-4 min only if it has two heating elements.
Place on an airfryer. Cook @390 for 6-8 min.
Chef Pachi
