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Masa from Scratch

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Photo Details:

Scratch Corn Torts - Boo Boo at Left

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!

Other projects made as part of this class:

Food & Cooking
my pulled chicken
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Here are some details about my project:
Category Food & Cooking
Type Mexican
Ingredient Grains
Method Other
nsxbill on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. Used the Ultra Grind + to grind maize from the Mexican market. Covered corn in water, added solution of water and Ca hydroxide and boiled for 5 minutes. Left to soak overnight then into grinder

nsxbill on craftsy.com

What are you most proud of? For first effort they tasted pretty good and I got the mess of making the masa cleaned up before my wife got home!

nsxbill on craftsy.com

What advice would you give someone starting this project? Always mise en place. I did the masa prep then couldn't find my tortilla press! Had to wing it... Should have just used a rolling pin! If you even consider buying an Ultra Grind for wet milling corn, keep in mind it weighs 35 pounds and is bulky.

nsxbill on craftsy.com

Awesome! Do you use a manual or electric mill to grind your corn? I have a Vitamix and am sourcing some organic dried corn kernels now to give it a try... already picked up some pickling lime.

05/03/2014 Flag

Hi Vanessa! The machine you see with my project is what I used for the wet milling of the corn. It worked great, and will be using later to try some East Indian Vegetarian Recipes using rice and lentils, etc. I also have a Vitamix, but I think the dough would have been a bit too wet to use. There is a great bulk food section in a WInco Market close to us. I picked up my corn there. Previously I bought both white and a colored corn that had very large kernels. I think if I use that next time, I am going to let it sit in the Calcium Hydroxide solution for the full 24 hours,

05/09/2014 Flag

The large-kerneled corn is called 'dent' corn and is used for hominy (pozole) which is why it is easy to get here. You can make masa from it, but it will take longer to soften, take more passes through the mill, and you wll need to add more water while grinding.The dry corn you want to look for is much smaller and can be long and thin. I have never seen it for sale in a store, but I was told that Rancho Gordo might be able to help. If you pursue this, call them. You want real Mexican maiz, from central Mexico (Michoacan or Guererro, for example) They do not list any of these on their website but they may be able to help you out. If I find out any other sources, I will make sure to announce to the class.

05/09/2014 Flag

Thanks for the referral.. Coincidentally, I will be in Napa this coming weekend for my wife's class reunion. (We are from Napa) I just called Rancho Gordo, and ordered red, blue, and red corn for pickup. For other's interest, their website is http://www.ranchogordo.com . Small world. I now have a source! Thank you!

05/09/2014 Flag

See my comment under the Azteca 500 post!

07/23/2014 Flag

Also want to say that I used 'dent' corn in the Ultra Grind and it worked fine. It won't have the subtle flavor of some of the heirloom varieties, but it works fine. I should let you know I also tried nixtamalizing and grinding popcorn corn :0) ....and it kinda worked!

07/23/2014 Flag