I know my tombstone will read: "He did everything the hard way". I'd just add, "But he had a blast doing it!"
This is the story of one batch of tortillas, from seed to taco. Why? Why not!
The corn was from Chiapas and it took awhile to germinate and send up its little soldiers in my Napa plot.
All summer long it did beautifully but there weren't tassels or any sign of corn until almost October. The yield was pitiful, but I got about two or three pounds in the end. My youngest son Nico helped with watering and weeding and couldn't wait to make something good with the starchy corn we were growing.
We dutifully rubbed all the corn out of the cobs (it's miserable work) and later cooked it with cal and let it soak. After 8 hours, we rinsed and rubbed the corn and then later put it through the Nixtamatic, which made quick work of all 2 pounds.
After the grind, we kneaded the masa with wet hands and added maybe a quarter cup of water. Once the dough was fluffy, it was time to get to work.
Nico insists on rolling out the balls for tortillas. I insist he wash his hands first.
Nico prides himself on his tortilla making and he should! He's got a pretty light touch for an 8 year old. The hot comal we're using to heat the tortillas scares him, and this makes me a little happy.
As you can see, we also had beans going in the background. You never know when you'll need beans.
Before long the first tortilla is ready. Has anything ever tasted better? What a great feeling to produce your own tortillas from your own corn. Nico tries not to get carried away but he almost can't believe it himself. The first tiny tortilla shall be eaten plain, maybe with a little salt, we declare.
It really was delicious. As the tortillas started really coming in, Nico made them bigger and we decided to add flavors to our victory discs.
A few beans and some cotija cheese from the microplane grater.
Our stack grows!
Finally, for breakfast this morning, I made tacos with the Ayocote Morado beans, strips of roasted poblanos with mushrooms in a chile sauce.
The verdict? I'll do it again this summer.
Someone once said I was a "hard labor" person, so I appreciate doing things the hard way. Would the above technique work for making grits?
Posted by: Christine | February 11, 2009 at 09:44 AM
wow, that is one of the most impressive things I have read in ... a long time.
Good job, you two!
Posted by: Anita / Married with dinner | February 11, 2009 at 12:22 PM
Oh, those adorable little tortillas. I wish someone made them that way in the States, for those of us who don't have the time to make our own....
Yes, yes, I could always just take a regular corn tortilla and pare it down, but there was just something magical about those cute little tortillas in Mexico.
Posted by: Steph | February 11, 2009 at 02:36 PM
Steve, this is the best post EVER. I'm wildly impressed with that doll Nico, what a champ.
I wish I had a scratch-and-sniff monitor to get the full dose of that sweet toasty fragrance, tortillas fresh from the comal.
xoxo to all of you
Cristina
Mexico Cooks!
http://www.mexicocooks.typepad.com
Posted by: Mexico Cooks! | February 14, 2009 at 09:00 AM
thank you for the play by play on this, very inspiring!!! you should really be proud of yourselves. from the ground to the table and all the steps in between!
Posted by: leslie | February 15, 2009 at 07:57 AM
I read this straight through, twice, it is so lovely. That is one very, very lucky boy, to have such a deep experience -- and you are a father who deserves a medal for the life lesson. Thanks for sharing the story, Steve.
Posted by: kudzu | February 17, 2009 at 07:28 PM
I have never heard tortilla chips made from corn. Your recipe is really great. You have said that you corn plants did not yield much try to use some good fertilizers next time so that you get considerable amounts of yield. Really nice recipe i am going to try it.
Posted by: Gill | February 18, 2009 at 04:56 AM
Thank you all. I may be a good father but it's selfish good fun we had. I don't exactly know what the lesson was but I wish I'd started farming earlier to learn about time and the rewards of reaping what you sow, literally.
Gil, we've had good luck with corn before. i suspect this CHiapas corn needed more heat and longer days than we could provide here in Napa.
Posted by: Steven Sando | February 19, 2009 at 01:42 PM
Christine, I'm not really sure how to make grits from corn from scratch. Anyone else?
Posted by: Steven Sando | February 19, 2009 at 01:45 PM
This may be the most awesome thing I've ever read! You are my hero.
Posted by: Kate | May 21, 2009 at 09:00 PM
do you know where I can buy a nixtamatic in the states?
Posted by: Lola del Rio | June 15, 2010 at 01:13 PM