Corn Tortillas

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Alton you are the best! With your knowledge & step by step instructions I have learned so much & have cooked things I never thought was possible. This one is another great one I am adding to my book! Thanks

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I love this recipe. I've made nixtamal for corn tortillas and tamales before, using a meat grinder, but the food processor yielded better results and in far less time. I can only imagine the time it must take to grind the corn by matate y mano.

I think perhaps that those who oppose this method must be entrenched in their traditions, which isn't a bad thing, it's actually fantastic. I love to see traditional food preparation and other traditions being passed down. However, for those of us who still want the authentic cuisine, but not the time for it, we welcome with open arms the newer time-saving methods of preparation.

Thank you Alton Brown!

Your world's greatest fan! *snicker*

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First of all, if your masa is "too coarse" just blend it a little more. Second, of course the masa was yellow, it was corn tortillas! And i see nothing wrong with his method. Flipping it excessively is a strange practice which i have never heard of.

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Nice attempt, Alton, but as usual, it falls far short. Like an earlier reviewer said, masa should never be minced, but ground. If you don't have the right equipment, get your masa from the tortilla factory or resort to one of the packaged instant masa brands. The texture is far too coarse when using a food processor.

Furthermore, I can't believe how yellow his masa was! A sure sign of incorrectly made masa: too much lime/cal, the wrong corn, or overcooked dough; tortillas should be a nice toasty white, not sunshine yellow. They'll be much more flavorful and tender if the masa is prepared properly.

Finally, his method for cooking the tortillas was abysmal! The first side should be cooked for 10-15 seconds, then flipped and cooked for another 30 seconds, and then flipped back again to cook for 10-15 more seconds. If they're properly cooked, they should puff up like little pillows at this point.

Ditch Alton and check out a Diana Kennedy (or even Rick Bayless book from the library if you're interested in quality Mexican cuisine.

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Easy once you find the lime in something other that a 50 pound bag. I found it in the grocery home canning section as pickling lime. Very chewy and BIG corn flavor! I found that the food processor works fine (contrary to other opinions.

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All good all the time. Takes a little prep work though.

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You need to grind the masa, not mince it. Don't waste your time.