I grew some Glass Gem flint corn last year, and enjoyed making it into masa and then tortillas.
I used
wood ashes from my
wood stove to nixtamalize my corn: I soaked the ashes in a container of
water overnight, then strained off the water to boil my shelled corn in. The first time I did this, I let it go till all the kernels had popped out of their cases; the second time I took it off just as they were starting to. I preferred the first way, as it was easier to process.
Processing: after rinsing well I could not "rub the skins off" as all the directions say. The corn kernels were rubbing off with them! So I gave up and put them in my hand cranked food mill, using the plate with the largest holes. It took me more than 15 minutes of milling to make
enough masa for six tortillas--not hard work, but a lot of it. The fully exploded kernels were easier to mill, something I will take note of for the future. Most of the skins were caught in the plate (and what made it through didn't detract from the flavour or texture): I had masa.
I refrigerated my masa until the afternoon, when I was ready to cook and serve it. I rolled it into little balls first, and then gently rolled them as flat as I could with my rolling pin, sandwiched between two pieces of plastic wrap. I let these rest for another half an hour or so, then cooked them quickly on a hot griddle. Along with some homemade refried beans and spicy
chicken and veg, they tasted amazing--a taste of home to this expat American.