From dry corn on Friday evening to tortillas on Saturday: about two hours of work in 24, and the pot does the rest.
Online course
Video course · 8 lessons
Eight lessons that follow a batch of dry corn from rinsing to dough, with the clock on screen.
Guides, tips and news, in writing.
Simmering and soaking dry corn in lime water: 25 minutes of work spread over one evening and one morning.
Turning soaked corn into dough by hand: 40 minutes of work, and why the stone rewards patience.
Lining the press, judging the ball of dough and flipping on a hot comal: 30 minutes of work for a dozen.
Downloads arrive by email. Merch is printed to order and shipped by Printful.
I learned to cook corn from my grandmother, who started the pot the night before and never once looked at a clock. I have written down what she did and added the clock. A batch of masa takes about a day from dry corn, and nearly all of that day is waiting. My recipes show you which part is work and which part is the pot doing its job.
I cook on a clay comal over a fire in the yard when it is dry and on the stove when it rains, and I film both. I grind on a stone when I have the time and with a hand mill when I do not.
I sell what I use myself: timelines to print, a workbook on masa, guides to corn colors and tortilla troubles, and two video courses. I do not sell corn, tools or lessons. I show you how to do it in your own kitchen.
A short letter every Thursday: one corn dish, its schedule and what to start the night before.
