Masa from Scratch

Project Description

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 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! 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.

Q&A with nsxbill-Bill M

Deb Schneider asked:
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.
nsxbill-Bill M answered:
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!