- nixtamal - masa harina 
Masa de Maize - Corn Masa - Masa Harina
Many traditional Mexican foods depend on the specially made corn dough called masa or masa de maize. Masa means dough in Spanish but has become the term used to describe the traditional smooth, starchy, lime treated corn dough used to make tortillas, tamales, sopes, pupusas, gorditas, flautas and more.
The Aztecs and other peoples of Mesoamerica based their diets on corn prior to the coming of Europeans. They found that by treating the corn kernels with a dilute alkaline solution made from wood ash or limestone a more nutritious and versatile meal could be produced. This process softened and loosened the tough skin of the corn kernel and freed up vital nutrients such as niacin in the corn to be utilized by the body. The resulting treated corn kernels are called nixtamal. A similar treatment is used to make hominy, which is popular in the southern United States.
Today, most people obtain their masa for making tortillas and tamales in one of two ways, they use a commercially made dry instant corn masa mix or they purchase fresh masa from a local tortilla factory, market, or vendor. Few Mexican cooks today take the time to make fresh masa from scratch. The best way to enjoy the freshest and most authentic tortillas and tamales possible is by making fresh masa.
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Corn Masa Recipe
Ingredients for corn masa
-
2 lbs. of dried high starch corn - Note: Using the right type of dried corn is important for the best results. Dent corn is a primitive corn that works well for making masa. It has a high starch content and is less hybridized most common field or sweet corn. Dent corn can be found in health or bulk food stores in some parts of the Southwest, or through mail order companies specializing in Latin American foods. If Dent corn cannot be found, dried organic white field corn is a good choice. When available, organic blue corn is a very special type of corn revered by Native Americans and makes a delicious distinctive masa.
- 1/2 cup powdered "cal" calcium hydroxide (slaked lime, pickling lime or builder's lime) *Note:In Native American and Latin American cooking, calcium hydroxide is called "cal." Corn cooked with cal becomes nixtamal which significantly increases its nutrition value, and is also considered tastier and easier to digest.
- Large non-reactive pot or kettle - stainless steel, copper or other non-reactive metal
- Large colander or strainer basket
- Nixtamal corn grinder/grain mill
- 3 quarts water
- Salt
- Large mixing bowl
Typical hand cranked nixtamal corn grinding mill
Instructions For Making Corn Masa
Rinse and drain the dried corn kernels, removing any debris or chaff.
In a large kettle, add 3 quarts water and dissolve cal by stirring slowly, unheated. Add the corn and bring to rapid boil over high heat. Within a few minutes of boiling the kernels should begin to turn bright yellow. Reduce heat and simmer covered for 15-20 minutes.
Remove kettle from heat and let cool. Place the covered kettle of corn in the refrigerator (if you have room) and allow to soak overnite or at least 8-10 hours. The next morning you will notice the corn kernels swelled up and many of the corn skins will be floating on top of the water. Skim off loose skins.
Place the treated corn in a large colander/strainer. Under cold running water, rub kernels between your hands to wash and remove any remaining loose outer skins. Rinse thoroughly at least twice to remove all excess lime. Inadequate washing/rinsing can result in an overly yellow masa that may have a bitter taste due to residual lime. The resulting swelled, starchy, naked kernels are called nixtamal or hominy.
Once thoroughly washed and drained the nixtamal/hominy is ready to be ground into masa. The most common way of grinding corn into masa is to use a hand cranked (or motorized) grain mill which uses metal grinding plates. The grain mill listed in our catalog is a good one that has been popular in Mexico for generations and is highly recommended for making masa and a lot of other common Mexican cooking tasks.
When using a plate style grain mill, it may be necessary to pass the nixtamal through the mill twice to obtain the fine consistency desired. On the first pass set the mill plates to a medium grind and then grind again at the finest setting.
Once ground into a thick, smooth paste you will need to knead the masa adding salt and a little water to obtain pliable but resilient dough that can be used for making tortillas, tamales, sopes and other foods.
It is best to use fresh masa as soon as possible because the oil in the corn will go rancid quickly. If you want to store the masa for later use, refrigerate in a sealed air tight container for 2-3 days or freeze well wrapped for up to a month.
