Deb Schneider on craftsy.com

Azteca 500 Masa Mill

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Photo Details:
Camera Apple iPhone 5
Exposure Time 1/20
F-Stop 2.4
ISO 125

Azteca masa mill assembled

Created in this Craftsy Course

Mexican Street Food: Tacos & Salsas taught by Deborah Schneider

Discover the fast, fresh and flavorful techniques behind Mexican street food favorites!

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Here are some details about my project:
Category Food & Cooking
Type Mexican
Ingredient Other
Method Other
Deb Schneider on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. This is what a hand-cranked masa grinder looks like if you want to try buying one. Mexican markets may carry them, or you can ask. You can also check Mexican importers (such as Lo de Mexico) or California grocers (http://www.northgatemarkets.com/) for help.

Deb Schneider on craftsy.com

Get to work!!

04/19/2014 Flag

I saw this, but thought I would rather go electric. I appreciate your post! I really like the Ultra Grind but I think next time I will let it grind longer. While I have your ear, I have 5 of your cookbooks now, but wonder which is the sixth? I have AMOR Y TACOS, Cooking with the Seasons....., Williams-Sonoma, Baja! Cooking on the Edge, and Mexican Slow Cooker. Love the class , so want more! So started adding you to my library. Will you have time down the line to consider more classes.

04/25/2014 Flag

Sometimes you have to pass the masa through the mill several times to get the right texture and smoothness. So much depends on the type of corn, quality of the corn, age of the corn, how long you boiled/soaked it, your rollers... this comes with experience and time.

05/09/2014 Flag

OK - an update on the Ultra Grind! You will see me using this machine in my new class on Tamales and Enchiladas. I was very impressed with how well it worked. Not cheap, but it seems sturdy enough. I added water at frequent intervals while grinding, and it ran for at least 20 minutes. But the masa was terrific!

07/23/2014 Flag