Sorghum Tortillas

Name: Sorghum Tortillas
Prep time: 5 min
Cook time: 18 h
Total time: 18 h 5 min
Ingredients: 1500 grams water; 350 grams whole grain sorghum (preferably red, burgundy, or black); 9.25 grams calcium hydroxide; 3 grams salt; Water, warm, as needed

Prep Time

5 Minutes

Make Time

18 Hours

Yield

12 tortillas

Sorghum Form

Whole Grain

Tortillas and nixtamalized corn products have been eaten for thousands of years. Originally it is thought that the process to make tortillas, “nixtamalization,” was figured out by natives to the Americas when grinding corn on limestone grinding stones. This reactive mineral would have transformed the starches in the corn to the thick, fluffy, paste that we refer to as “masa”.

Not only can corn be nixtamalized, but so too can sorghum. By cooking the grain in a slightly alkaline solution and soaking overnight, the starches in the grain are transformed allowing them to function just like corn to create masa. The big upside is that when sorghum is nixtamalized it unleashes its full nutritional profile making for a tortilla that is as nutrient dense as it is delicious. These sorghum tortillas are a perfect base for tacos, enchiladas, or cut and fried to make the perfect tortilla chip.

Tip: Calcium hydroxide changes the color of grains as they cook. For the best results and most eye-catching tortillas and masa, use red, burgundy, or black sorghum in this recipe.

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Ingredients

1500 grams water
350 grams whole grain sorghum (preferably red, burgundy, or black)
9.25 grams calcium hydroxide
3 grams salt
Water, warm, as needed

Instructions

Place the water and sorghum into a saucepan over high heat.
Once the water reaches a boil, add the calcium hydroxide and allow to boil, covered for 40 minutes.
Remove from heat and put in a container to soak in the refrigerator overnight.
After 12 to 18 hours, rinse the sorghum to remove any excess lime and rub the grains between your fingers or palms to remove the husk of the sorghum. Not all of the husks need to be removed.
Grind the soaked and husked sorghum in a food processor, adding the salt and water, 1 tablespoon at a time, as needed until a slightly tacky “play dough” texture is achieved.
Turn out onto a clean surface and knead by hand to ensure a homogenous masa, adding more water as needed to reach a smooth, pliable texture.

For Tortillas:

Form the masa into golf ball sized balls, press out with a tortilla press, and heat in a skillet over high heat, toasting evenly on both sides.

For Chips:

Cut sorghum tortillas into wedges and fry at 350°F until crispy.