Totopos Estilo Taquiza

Adapted by
April 2016
Yield: 14 servings


Raw blue bolita corn, scaled in 6-kilogram batches, rinsed, and picked for cob pieces
Calcium hydroxide, scaled 1 percent by weight of corn
To Assemble and Serve
Oil for frying
Kosher salt


For the Masa

In a deep hotel pan, mix together corn and calcium hydroxide; then cover with water by 1 inch. When water begins to bubble, lower heat and simmer for 5 minutes. Test a few kernels to make sure they are cooked through just enough and the pericarp easily slips off. Remove pan from heat and replenish any lost water. Cover and let sit overnight. Strain and discard liquid. In a colander, wash corn with fresh water, rubbing kernels together until they are “squeaky clean” between your fingers. Through a stone grinder, feed the nixtamal and add water, as necessary, to achieve desired consistency.

To Assemble and Serve

In a deep fryer, heat oil to 350°F. Portion Masa into 125-gram balls. Using a tortilladora, flatten balls into ⅛-inch thick discs. Tear off pieces of the tortillas and drop into the fryer; fry until outer layer is just crunchy. Remove from fryer and drain. While warm, toss with salt and serve immediately.