Equipment
* optional
Ingredients
Masa Base
- 350 g popcorn kernels
- 1900 ml water
- 6 g salt
- 30 ml water
Nutrition (per serving)
Method
Place 350g popcorn kernels and 1900ml water into a pressure cooker and cook at high pressure for 45 minutes. Alternatively, soak kernels in water overnight, then simmer in a saucepan for 2 hours until the kernels begin to split.
Drain the cooked kernels thoroughly to remove all excess cooking liquid.
Transfer the hot kernels to a food processor and add 6g salt and 30ml water.
Process the mixture for 2 minutes, scraping the sides occasionally, until a coarse dough forms.
Turn the dough onto a wooden cutting board and knead by pressing firmly with the heel of your hand.
Cover the dough with a damp kitchen towel and let it rest for 15 minutes at room temperature.
Chef's Notes
- A wooden cutting board is preferred for kneading as it absorbs excess moisture and provides the right friction for the corn oils to emulsify.
Storage
Refrigerator: 3 days — Store in an airtight container; bring to room temperature before shaping.
Freezer: 1 month — Wrap tightly to prevent desiccation.
Reheating: Not applicable; use as a base for further cooking.
