Nowadays not even ranchers or farmer communities prepare corn masa as it used to be the common practice for centuries in Mexico’s heartland. The use of ready-made corn masa is now more common, and they are widely used to make tortillas and other corn-based meals. However, and thinking of those of you who are far away from México, here we are presenting you with the recipe to prepare your own home-made corn masa, which you can then use to make tortillas and many other delicious authentic Mexican corn-based antojitos and meals.
Corn Masa - Masa de Maíz
The process may be a bit time to consume, but you will agree with me that the unique flavor of tortillas and other antojitos made with freshly made corn masa is well worth the effort and time.
CLICK HERE TO LEARN HOW TO MAKE Blue Corn-masa
How to make Corn Masa, step by step:
- Use clean corn seed, remove any chaff from the corn husk, rinse with tap water, and then remove any excess water using a plastic colander. (Please check the ingredients list below)
- Put the corn into a non-corrosive pot. Use 2 to three liters of water per each one kilo of corn. Add two tablespoons of dried powered lime (Mexican cal) dissolved in ½ cup of filtered water.
- CAL MEXICANA.- You can find “cal mexicana” (powdered lime) in most Latin or Hispanic grocery stores.
- Transfer all these ingredients into a clay pot (preferably) and let it boil for few minutes (15-20 minutes), stir slowly using a wooden kitchen spoon. Remove the pot from the stove, cover it with a lid and let it cool overnight.
- You know that the corn is ready if it easily peels off when you rub it with your fingers after 15 -20 minutes of cooking.
- The next day, remove all the liquid (also known as “nejayote”), and rinse the corn two or three times rubbing off the loose skin until the kernels are quite white and the water looks clean. Drain well.
- Now the corn is ready for the grinder. You can use the ancient “metate”, but we are going to describe the grinding process using a manual plate grinder. Start grinding the corn in small batches twice or three times until it has a fine texture. Add enough water and mix until it forms a dough.
(This manual plate grinder could be replaced with a food processor, however, the texture cannot be duplicated.)
HOW TO MAKE CORN MASA
The use of ready-made corn masa is now more common, and they are widely used to make tortillas and other corn-based meals. However, and thinking of those of you who are far away from México, here we are presenting you with the recipe to prepare your own home-made corn masa...
Ingredients
- 2 Pounds of dried corn
- 1 Tablespoons of Lime
- Filtered water enough to cover the corn
Instructions
- Use clean corn seed, remove any chaff from the corn husk, rinse with tap water, and then remove any excess water using a plastic colander.
- Put the corn into a non-corrosive pot. Use 2 to three liters of water per each one kilo of corn. Add two table spoons of dried powered lime (Mexican cal) dissolved in ½ cup of filtered water.
- Transfer all these ingredients into a clay pot (preferably) and let it boil for few minutes (15-20 minutes), stir slowly using a wooden kitchen spoon. Remove the pot from the stove, cover it with a lid and let it cool overnight.
- You know that the corn is ready if it easily peels off when you rub it with your fingers after 15 -20 minutes of cooking.
- The next day, remove all the liquid (also known as “nejayote”), and rinse the corn two or three times rubbing off the loose skin, until the kernels are quite white and the water looks clean. Drain well.
- Now the corn is ready for the grinder. You can use the ancient “metate”, but we are going to describe the grinding process using a manual plate grinder. Start grinding the corn in small batches twice or three times until it has a fine texture. Add enough water and mix until it forms a dough.
(This manual plate grinder could be replaced with a food processor, however, the texture cannot be duplicated as of that or fine masa if you use a food processor..)
Notes
CAL MEXICANA.- You can find “cal mexicana” (powdered lime) in most Latin or Hispanic grocery stores.
Nutrition
Calories: 437kcalCarbohydrates: 96gProtein: 16gFat: 7gSaturated Fat: 1gSodium: 5mgPotassium: 989mgFiber: 11gSugar: 21gVitamin A: 1193IUVitamin C: 27mgCalcium: 14mgIron: 2mg
Tried this recipe?Let us know how it was!
Enjoy!
If you have any questions, please send me an email or leave a comment.
Buen Provecho !
Mely,
More recipes:
Receta En Español
Nora
MELY, Muy bien explicado el proceso, yo evito la fatiga =) Claro si estuviera lejos de MEXICO, me canso que la haría como tú. Mi admiración y felicitaciones por tu dedicación a la cocina mexicana, para que no se olviden nuestras raíces!
Mely (mimk)
Gracias Nora,
Es un trabajo laborioso pero vale la pena.
Un abrazo,
Holly
Great post, and with my limited Spanish I think I agree with Mely!
Silvia
Mely, que belleza de blog! Que hermosas fotos tomas de cada paso del proceso, en verdad que me da orgullo ver tus recetas. Fijate que yo tambien preparo basante comidita mexicana, pero nunca habia visto yo como hacer chorizo o harina de maiz!...osea que mazeca no es la unica opcion...=)
Estando aca en los EU quiero que mis hijos aprendan a disfrutar de nuestra deliciosa comida mexicana. Sere una visitante asidua.
Voy a agregarte a mi lista de blogs. Gracias por compartir el tuyo conmigo.
Mely (mimk)
Gracias Silvia por tu visita.
That is exactly what I am trying to do with my son, to teach him the traditions and the foods of our country. And maybe some day he will do the same with his children.
Mely (mimk)
Hello Holly,
Thanks for you visit, I hope that with this blog the non spanish speeking cooks can enjoy some mexican food at home.
Karina
Mely,
Puedo preguntar en donde puedo encontrar el plate grinder aqui en los EU? Me encanta cocinar y tambien quiero que mis niñas aprenden de la comida Mexicana
Mely (mimk)
Hola Karina,
La opcion mas economica de comprar el molino de maiz, corn mill, or grinder es en las tiendas latinas ya que ellos tienen los precios mas economicos,los precios andan en los $ 30.00, despues de ellos Amazon.com lo tienen tambien, mexgrocer.com lo vende al doble que cualquier otro. Yo trate de hacer la masa primero con el procesador de alimentos y despues con el molino de la Kitchen Aid y no salio bien. El mejor resultado es con el molino.
Gracias por visitar y que gusto que estes enseñando a tus hijas.
Estoy a tus ordenes para cualquier otra duda.
Feliz Dia!
Rosemary
Hi Mely,
Can you be more specific about what exactly didn't work out when you tried a food processor and KitchenAid grinder to grind the mass? Did you use the KitchenAid grain mill attachment or the regular grinder attachment? I don't want to use a clamp on mill on my granite counter tops.
Also, I decided to skip the nixtamalization step myself, and buy already nixtamalized corn, Mote Pelado. So if I understand all this correctly, I just need to soak it in plain water overnight to re-hydrate it and then grind it, correct? So many people mention cooking it, but I don't think that's right, except for Posole, etc. I think they are using the term "cooking" for nixtamalizing. Why would you cook the nixtamalized first? It would be the same as canned hominy then, wouldn't it? In that case, since the hominy is already cooked how would it form a sticky dough, since cooking solidifies it. I think you mentioned trying canned hominy and it didn't work. Wouldn't that be why, because the corn is already cooked?
Also, why do you need to add water while grinding it? Wouldn't you get a finer ground result if you leave it more dry? I am going to try to make the fresh masa myself for Tamal. I have the Mote Pelado and fresh made lard. I just need to know exactly how to do it. Most instructions I found for making the Tamal dough say to use baking powder, one said baking soda, and one said neither one. Which is the right way? Your instructions have been a big help. I hope I am understanding it all correctly. Thank you
mmartinez
Hello Rosemary,
Answering your questions,
Can you be more specific about what exactly didn’t work out when you tried a food processor and KitchenAid grinder to grind the mass? Did you use the KitchenAid grain mill attachment or the regular grinder attachment? I don’t want to use a clamp on mill on my granite counter tops.
A:
I used the Kitchen Aid Meat grinder, no the right tool at the time, since Kitchen Aid didn't have a grain mill in those years. The food processor renders a coarse masa. See the pictures on the following link to see how the texture looks using only the metal manual mill and after using the Metate.
http://bit.ly/2Lzcaku
Also, I decided to skip the nixtamalization step myself, and buy already nixtamalized corn, Mote Pelado. So if I understand all this correctly, I just need to soak it in plain water overnight to re-hydrate it and then grind it, correct?
A:
Sorry, but I had never worked with that type of corn to give you any advice about its process.
So many people mention cooking it, but I don’t think that’s right, except for Posole, etc. I think they are using the term “cooking” for nixtamalizing. Why would you cook the nixtamalized first? It would be the same as canned hominy then, wouldn’t it?
A: Again, I'm not familiar with that type of corn or if it is already nixtamalized.
In that case, since the hominy is already cooked how would it form a sticky dough, since cooking solidifies it. I think you mentioned trying canned hominy and it didn’t work. Wouldn’t that be why, because the corn is already cooked?
Also, why do you need to add water while grinding it? Wouldn’t you get a finer ground result if you leave it more dry?
A: I spent part of my life at the farm with my grandma, In the state of Veracruz, where the tortillas were made from scratch every single day. Grinding the corn was part of my duties. And we add a little water to make it easier to grind and the form the masa. You can grind only the corn. but still, need to add water to form the dough.
I am going to try to make the fresh masa myself for Tamal. I have the Mote Pelado and fresh made lard. I just need to know exactly how to do it. Most instructions I found for making the Tamal dough say to use baking powder, one said baking soda, and one said neither one. Which is the right way?
A: Most cooks in Mexico, add baking powder. Some tamales, like the ones made in the South of Mexico, the ones wrapped in banana leaves, do not require baking powder. The tamal dough comes out a little compacted.
Your instructions have been a big help. I hope I am understanding it all correctly. Thank you
Finally, there are many recipes online, and many are from people that had never made corn masa before. Good luck!
Flavius
@Rosemary who wrote, "I don’t want to use a clamp on mill on my granite counter tops."
Suggestion: Put a thin piece of wood between the metal clamps of the mill and the countertop to prevent the clamps damaging the counter. A couple of strips of 1/8" plywood should work just fine. I do this all the time when using C-clamps when I attach them to things that could be marked by the clamps and it protects the surface to which you are applying the clamps very well.
Mely Martínez
Thank you for answering to Rosemary, that is what we do at home to protect the surface fo the counter.
Karina
Gracias Mely!
Lo voy a buscar y en cuanto lo encuentro hago tortillas y le digo como me salen! Como soy de los EU y mi esposo de Mexico quiero aprender cocinar mas comida Mexicana para que sea orgulloso de mi. Gracias por TODO su ayuda!
Mely (mimk)
Hi Karina,
I hope you find it. Have a great day!
Cesar
Mely,
I have have a question I have been following the same process to make tortillas but I find after I mill the corn I have to add water and its not as soft but rather a firm dough. Can your describe the milling process for me? LOVE your blog!
Mely (mimk)
Hello Cesar,
You will need to add water as needed while grinding the corn. I usually grind the corn twice to get a softer and manageable dough. You will need to add water little by little to obtain the results that you are looking for. I do wish to have a "Metate" like my grandma did in her time to get a smoother dough. Pressing the dough in a "Metate" was the last step in the process before making the tortillas.
Thanks for your nice comment and hope you come back soon.
Cesar Olivas
Mely,
How coarse is yor nixtamal after you grind it the first time? I too was looking for a giant metate but once I found out how much they were I decided to try and perfect my masa with my corn grinder. Sorry I'm asking so many questions, I have been looking for someone to talk to about this for a LONG time!
Mely (mimk)
The first grinding is what you can see in the last picture and the picture that you see at the top is after the second grinding. I hope you could appreciate the texture in the photos.
In another note, I used to put the dough in the freezer but now I just used my Foodsaver to vacuum seal it in small bags and store them in the bottom drawer of my fridge and it doesn't get spoil. It does get a little hard but with some water added is ready to cook.
Also be sure to use the right corn, some online stores sell corn commonly used for pozole as corn for grinding and with that corn you will not get a dough for tortillas. It will only be good for tamales or zacahuil. The corn used for tortilla making is the dented one.
If you have further questions please let me know, I will be glad to help you.
Cesar
MELY!!
My masa came out wonderfully! Thank you so much for your advice. Although I do have one more question where do you buy your maiz? The only kind I can find here (the bay area) is yellow corn which works well but I would love to find white corn.
Thank you again,
-Cesar
Mely (mimk)
Hello Cesar!
I am so glad your masa came out great.
I get my corn from the San Jose Area, someone that lives close by buy it for me at the local Hispanic stores and ship it to me. It is sold in 5 lbs. bags. I hope you have good luck finding it.
Mely
Anonymous
Hello! I went on line to find the manual plate grinder that you mentioned.. but didn't see anything that looked like your setup. Could you please give a brand name or a place for me to look for this product? What else do you use this grinder for?
I am not sure what a profile is for.. I am hoping for an answer.. but there is not a place for me to send you a message with my e-mail address. I will just come back and check from time to time!!
Thanks!
Gaye
Mely (mimk)
Hello Gaye
The Corn Grinder sometime could be found at the Hispanic grocery stores and also online. The brand of my corn grinder is called "Estrella" but you can also find the brand "Corona".
I will send you and email with a link to a place where you could buy it online for 40 dlls.
Regards,
Mely
Yolanda
Then, after I make and grind the fresh masa, do I just work that into a dough ball and proceed the same as with store bought masa?
The Table of Promise
I am thrilled to have found your blog! Thanks for commenting over at mine!!
I love this! But I have a question-do you use this fresh masa right away to make tortillas? Duh right? Or do you have to dry the masa? I am just so used to using dried masa, but I love this idea! I could make big bathes of fresh tortillas and use them right away. AND I bet it would be easier and cheaper to buy non-GMO corn in bulk rather than non-GMO prepared masa, which is really tough.
Mexico in my kitchen
Hello,
You can use it right away. That is when it taste the best. But I make a large batch almost every 2 weeks and just after grinding pack in my foodsaver or ziploc bags and place in the fridge. One thing I do now is to grind the corn without adding water. Water seems to spoil the masa faster. I add the water right after making the tortillas.
Mely
loves2spin
And here is just what I need to do it! Yolanda
Scott Caudell
Hi
This is excellent - thanks for posting. Is there any way or quantity to use fresh line juice vs the powdered? Any experience with using blue corn for these?
Thanks!
Scott
Michelle Lyons
The lime in this recipe is not the citrus fruit. It is hydrated lime, aka calcium hydroxide. It is derived from quicklime (calcium oxide), which is derived from limestone. You can buy it on Amazon and in the canning area (near the mason jars) at the grocery store under the name Mrs. Wages Pickling Lime.
Mely
Thank you very much Michelle,
This information will be of great help for many trying to make masa at home.
Mely
Anonymous
Where do I find the corn?
Mely
Hello Anonymous,
Latin stores in some areas, specially big cities are now carrying white and blue corn. But you can also buy it online doing some research. Just look for field dented corn.
Scott Caudell
Hi
This is excellent - thanks for posting. Is there any way or quantity to use fresh line juice vs the powdered? Any experience with using blue corn for these?
Thanks!
Scott
Mexico in my kitchen
Hello Scott,
The lime used in this process is calcium hydroxide also know as picklIng lime and it is very different to limes. You can find it in the canning supply section of your supermarket.
Thank you for visiting.
Mely
JadenSkye
How much tortilla do you typically get from this recipe? I have a family of four, trying to avoid wasting food.
Mexico in my kitchen
Hello Jaden,
I wish I could answer your question, but I usually store the masa in small bags in the freezer and use it as needed for different dishes like sopes, tortillas, or other Mexican antojitos. The exact amount of tortillas this will render depends on the size and thickness you want to make them.
You can also store the tortillas in freezer.
Mely
Julie
Thank you for this recipe! My corn looked like yours, but yellow. Now I'm trying to figure out what to do with the rest of the masa because I have so much!
Mely
Hello Julie,
If you are not using all the masa, then freeze it. Store in small freezer bags with about 1 pound each. The masa keeps well for months stored that way. When you are ready to use it, defrost the masa overnight and place it in a bowl. It will look grainy and crumbly. Place it in your microwave for about 45 seconds to a minute until soft and slightly warm. Add a few teaspoons of warm water and knead the dough until it is back to a nice workable texture.
Please do not hesitate to write me if you have any questions about it. There are several recipes here in the blog using masa is you need more ideas to use it.
Happy cooking.
Mely
La Rubia
Wow. I bet this tastes like nothing on earth! 🙂 I would make a LOT of it at a time and freeze or otherwise somehow preserve it, even if I made it all into chips!
This makes me realize that there was a time, not so long ago, when the ONLY way to get masa was this way!
Thanks for showing us how to do this.
javier garza
Do I have to use lime?
Mely
Hello Javier,
Yes, you need to use it. Powdered lime also known as calcium hydroxide. Is you check the pictures above the one with a small plastic bag that has a white powder is the lime. You can find it in some Walmart stores in the canning section. (Where they sell the glass jars and pectic to make jam and jelly.)
nataliiiiiia
Me encanta ver que no soy la unica persona que ha pensado en moler su propia masa haha me acuerdo que mi abuelita tambien hacia ese proceso de la cal pero para el pozole y tambien tenia un molino que usaba hasta para triturar vibora seca!!
Quisiera intentarlo pronto, de seguro las tortillas salen deliciosas : )
Andrew Garcia
Hi Mely,
I have 2 questions for you!
Where do you get the dried corn kernels from? I keep finding sweet dried corn kernels and that’s not what I want to use.
Secondly, after grinding, the dough will be wet correct? I can’t just let this dry out right? It has to be stored in the freezer as a wet dough right?
Wanna try this for the 1st time!
Thanks for all of your help!
Respectfully,
Andrew García
Mely Martínez
Hello Andrew,
Nowadays, you can buy corn for nixtamalization online with Masienda. They offer a couple of types from Mexico.
When you grind the corn in the manual metal grinder it will come out a little moisten. You will need to add some water to form the dough. You can dry it out and then reconstitute with water. But, even though it is dry, it is better to store in the freezer.
Mely
Hola Natalia,
La necesidad y el antojo provocaron el que cocine mi propio maiz. Lo bueno que tuve muchos años de experiencia en casa de mi abuela.
Gracias por tu visita,
Saludos
coffee temple varkala
we are making masa in india, though the tortillas are a little lumpy,we d love to find a nixtamatic for the taco shack, who exports them, also , can nixtal be used to make salsa?
Mely
Hello Coffee Temple,
Nixtamal is rarely used for salsas. it's more common in some stews where the corn masa is used as a thickening agent.
Happy Cooking!
diane
Hi there. Is this also the same recipe that is used for tamales? I used to get the masa mix from the tortilla factory and then mix the lard and broth and other things in it but now we've moved and cant even find a tortilla factory or hispanic food store that sells the masa mix for my tamales. I would like to try to make my own.
Thank you!
Diane
Mely
Hello Diane,
You can use this masa to make tamales. This masa is usually called masa for tortillas, but it is also used to make tamales by many cooks including myself. There are other types of process for tamales from central Mexico where the masa has a coarse texture or the masa is cooked like a gravy for tamales colados. But for most tamales this is the go to masa. Just add the lard and broth to get the consistency you are used to.
Thank you fro stopping by. Happy cooking!
diane
Thank you so much!
diane
Would this be the same masa mix that is used for tamales? Other than mixing in the lard and broth, etc.?
Unknown
can Maiz Blanco Trillado be used to make the masa?
Mely
Hello unknown,
I am not sure, that type of corn is sold here to be grinded to make arepas Colombianas, but I couldn't find any information about the process to cook it.
Trish Short Lewis
I just bought an Estrella grinder, which looks just like yours above. There are no directions that came with it as far as how to adjust the grinder to grind course vs. fine. There were primitive (and small/hard to read) instructions for assembly; I'm pretty sure it's assembled right in other words. How does one adjust the grind on this grinder? HELP!
Mely
Hello Trish,
You would need to tighten up the butterfly type screws. There a 2 small ones, one in each side of the metal plates. And also the large one in front of the plates. Place a small amount of already cooked corn and start grinding to check for the texture. It has to be very fine. You will have to try 2 or three times until you find the right adjustment. Just be careful since those small screws tend to get loose if you tighten them too much.
Please feel free to email me if you have more questions.
Mely
Desiree Ruvalcava
Thanks so much! I recently moved from socal to Vietnam and was having a difficult time finding the things i needed to make tortillas de maiz. Definitely going to use your process so i can make tortillas for my friends out here. I'm so greatful for this information, you have no idea..
Lauchablanca
Hola, en Argentina no se consigue harina de maiz. La cal que usás es la misma cal que se utiliza en las construcciones? La cal con la que se hace mezcla para levantar paredes con ladrillos o tiene otra denominación la que se usa para cocinar?
Por otro lado, si encontrara la forma de triturar aún más la polenta, es lo mismo?
Acá sólo se consiguen tortillas de harina de trigo.
Aguardo respuesta, muchas gracias.
Mely
Hola Lauchablanca,
al parecer es la misma, el nombre químico es hidróxido de calcio, dihidróxido de calcio o cal hidratada (otros sinónimos: hidrato de cal, cal apagada, cal muerta, cal aérea apagada, cal de construcción, cal química, cal fina, cal de albañilería, flor de cal, cal Viena)
Espero la encuentres en t area.
Saludos!
Mely
La Polenta, es el maiz molido, pero no esta nixtamlizado, por lo tanto la textura no sera igual. Espero puedas conseguir maíz y prepaprar tu propia masa. Suerte y saludos!
Quedo a tus ordenes.
Kevin B Walsh
Si no es posible obtener cal, se puede utilizar las cenizas puras y blancas de la madera dura o las cenizas blancas de chamisa. Se puede usar un litro de cenizas en dos litros de agua y 1 kilo de maíz entero. He hecho esto en el invierno cuando tengo cenizas, que son más baratos que cal.
He leído que los indios de Nuevo México y Arizona pusieron cenizas limpias y tamizadas y blancos (las cenizas de un fuego caliente de chamisa o los verdes de enebro) en maíz molido. Creo que cocinaban esto como gachas o como tamales o como bolas de masa hervida en estofado de carne. No creo que ellos hicieron tortillas de eso, pero no sé con certeza. Creo que utilizan partes iguales de cenizas tamizadas y maíz molido. No he probado esto. Yo no lo intentaría sin que alguien me podría enseñar exactamente cómo se hace. También he leído que hicieron agua ceniza, deje que las cenizas se depositan y se vierte el agua alcalina clara en el maíz molido. Esto fue en lugar de pusar las cenizas al maíz molido directamente. No he probado eso. Me parece un poco peligroso si no sabes exactamente qué hacer. (Por favor, perdóname si mi español está lleno de errores.)
If you cannot find cal, it is possible to use clean white ashes from hardwood or from chamisa. One liter of ashes in two liters of water and one kilogram of whole corn. I have done this in the winter when I have ashes, which are cheaper than cal.
I have read that the Indians of New Mexico and Arizona put clean sifted white ashes (the ashes of chamisa or the ashes of juniper greens) into ground corn. I believe that they cooked this as a porridge or as tamales or as dumplings boiled in a meat stew. I do not think that they made tortillas from that, but I do not know this for certain. I think that they used equal parts of sifted ashes and ground corn. I have not tried that myself. I would not try it unless somebody could teach me exactly how to do it. I have also read that they made ash water, letting the ashes settle and pouring off the clear alkaline water into the ground corn. This is instead of putting the ashes directly into the ground corn. I have not tried this. To me, it seems a bit dangerous if you do not know exactly what you are doing.
Adriz Adriz
Hello Mely,
Love the illustrations and step by step instructions. I have a question, how can I make or what ingredients are needed to make masa fina? I've searched the internet and I can't find an answer. Hope you or someone can help.
Thank you,
Adriana
Mely
Hello Adriz,
There is a process to make masa fina, the one used for some tortillas and small breads, that requires to grind the dough on the metate stone first, them sun dry the dough. When the dough is completely dry, the dough is grinded again with piloncillo on the Metate Stone. Is this what you are looking for? Because there is also a "masa fina" to make wheat breads.
Mely
Angelica Baez
Why do we need to use the dried powered lime? What does it do?
Kevin B Walsh
It also increases the niacin content of the corn. Corn that has not been nixtamalized is very poor in niacin. After treatment with the cal, the it contains more bio-available niacin than any other grain. Nixtamalization is critical if you are going to live on corn. They have known this in Mexico since time out of memory.
When corn was brought to Europe, Africa, and India, the people there did not know about nixtamalization (I think they still do not), and very poor people who tried to live on it got very ill from niacin deficiency, which causes a deadly disease called pellagra. The same happened in parts of the US where they did not know to make hominy (as did the native people in the US) and where some people (very poor people) tried to subsist on plain corn mush and molasses. In the lunatic asylums, where the people were fed almost exclusively on corn mush, they got very ill... and it was all avoidable with a bit of cal (or clean wood ashes).
Also, you do not get that great nixtamal taste without the cal, and the soaking in cal water dissolves away the shell around the corn, which is a lot like fingernail pairing if you just grind the corn whole and dry. You can try to sift out those shell bits, but you loose a lot of corn in the process. With cal, you save all of the edible part and get rid of the inedible part. Also, nixtamal makes a corn bread that tastes much better than that made from "raw" corn meal.
Nixtamalization, discovered in Mexico, is one of humanity's great discoveries. It has saved many lives, and will continue to do so down the centuries to come. It is an extraordinary gift, among the greatest, that is for sure. I am in awe of it.
Kevin B Walsh
Also, the instructions on this page are better than any I have found in English on the web. I make masa at least twice a week, and this is the method I use. It works perfectly, and it is a lot easier than what I have found elsewhere.
Mely Martinez
Thank you Kevin B Walsh, for taking the time to explain the need of Calcium Hydroxide (Powdered Lime) in the nixtamalization process. I know a lot of people might have the same question that Angelica.
You input is highly appreciate it.
I'm glad the instructions had been working for you. I had been making masa since I was 11 years old, and the process is really simple, time consuming, but simple.
Saludos!
LizR
Hi I've been grinding my masa as u showed but the tortillas always end up breaking when eating. Do you have any tricks for a more pliable tortilla ?
Thx
Mely Martinez
Hello LizR,
Try grinding the corn until very fine. Usually, if the corn grain is still to coarse, the masa will not stick together. Also try adding a little bit more water.
Migdalia
Hola, Mely! Felicidades por su blog de recetas. Está muy bien hecha. Tengo una pregunta, más bien una curiosidad: ¿Se puede utilizer el maíz enlatado que dice "maíz blanco para pozole" que en inglés dice "hominy"? Se me ocurre que si es el mismo maíz que se usa para preparar la masa para tortillas o tamales, etc.; tal vez se pueda usar ese maíz enlatado solo y molerlo o mezclarlo con la harina. No sé por que se me ocurrió la idea. Cualquier comentario suyo será apreciado. ¡Gracias!
mmartinez
Hola Migdalia,
Pues ya en una ocasión trate de hacer masa con maíz pozolero, y no funciono.
Saludos!
Paula
Awesome post! And if I were to want to make masa harina for future use, would I add less water while grinding, then let it dry?
Paula
BTW, this is the process Ma Ingalls uses to make hulled corn (hominy) in "Little House in the Big Woods." Ma used lye instead of lime.
Paula
Or I just had this thought... I wonder if it would work better to dry the corn whole after it comes out of the lime solution, then grind it into flour. Yes, I think that would work better.
mmartinez
Hello Paula,
I had tried grinding the already cooked corn without water before, then I stored it in a vacuum sealed bag in the freezer. The idea of drying it for masa harina had crossed my mind too, but I had never tried. How would you dry it?
Paula
I was thinking of drying it in my food dehydrator, spread very thin on the fruit leather trays. Then after it was dry, I could pop it in the food processor make it into a consistent flour.
mmartinez
Hello again Paula,
I had the same idea, of using a food dehydrator, of course I would need to buy one. But, they I realize that freezing the dough works best for me, and drying it will take longer time in the process. I hope you come back and tell me if you decided to dry it and the end results. I know a lot of people will be thankful. Happy corn grinding! 😉
Adriane
Recently after making a batch of Nixtamal, a family crisis arose that prevented me from grinding immediately like I normally would have. So I spread the rinsed whole kernels on cookie sheets and dried them in my oven on warm. I had to stir them a couple times until they were fully dry. Then I stored them in glass jars. After an overnight soak they ground almost exactly like when fresh. I plan to continue using this method since I have more pantry space than freezer/fridge space. I hope this info comes in handy for someone. Thanks for your awesome site. Luvin' it!
mmartinez
Thanks a lot, Adriane!
I know a lot of people, including myself have wonder about that process. Now, I will have to try it myself to check it out. Not much freezer space either.
Anonymous
Has anyone tried using a Nutrimill to grind the slaked corn rather than the manual corn grinder? I am trying to avoid buying another mill!
lny2nes
I have never tried the Nutrimill, but, I have always used my "VitaMix 3600" to grind my corn and any other grain I need for bread making.
mmartinez
Thank you Iny2nes!
Did you try with wet corn or did you dried it first? I also have a vitamix, but I'd never tried to grind corn there.
Rocha
Thanks so much! I recently moved from socal to Vietnam and was having a difficult time finding the things i needed to make tortillas de maiz. Definitely going to use your process so i can make tortillas for my friends out here. I'm so greatful for this information, you have no idea.
mmartinez
Hello Rocha,
If you have any questions, please let me know. Saludos!
66 Underachiever
If you've taken the time to search for and read Mely's fresh masa recipe you owe it to yourself to make your own, right now. Don't let anything you've read or videos you've seen scare you. This is easy and the results are incredible.
Thank you Mely, i'd put off making my own masa for years. Your post came up in a search and two days later I've made my best tortillas ever! (I used both your recipes since I came home with blue corn)
jtuyemori
Mely such a great post! I am currently in Thailand and want to make masa but I'm not sure if they have powdered cal anywhere .Do you have any suggestions for a substitute ?
mmartinez
Hello Jtuyemori,
Look at construction suppliers, they for sure must know about it. Please let me know if you find it.
Anonymous
I am late to this thread but. I recently bought 10 lbs of calcium hydrate, for $8.00, from my local farm feed store.
I was assured it was food grade. I live in a small town in South east Texas.
Gene Locke
mmartinez
Thank you for the information Gene. I hope it helps other people looking where to find the Calcium hydrate.
Kevin
if I ground/mill drained and dry hominy kernels, - then I get masa?
mmartinez
Hello Kevin,
You mean without cooking, you won't be able to form the masa.
Unknown
Thanks for the reply and Happy New year! I guess I meant can I make masa from ground hominy (lyed corn kernels) that I can get canned? Then grind them. Isn't the making of hominy process the same as the dry corn soaked in lye?
mmartinez
Hello,
The process is different, the hominy is just cooked with water, and when ground, it doesn't form a dough similar in texture like the one used to make tortillas. I tried that option already, also cooked the hominy with lye, it doesn't work. Different type of corn.
rbenash
Hello Mely - really enjoy your blog and recipes! I've made my own corn tortillas from Masa Harina many times with success over the years. I'm now starting to experiment with making my own nixtamal and grinding with a Nixtamatic. My first batch of fresh masa was OK, but going to grind finer next time.
That said was wondering if you could comment on something. I would like to make the tortillas from fresh masa. But the process takes a bit of time. Would I be able to hold the posole after the rince in vacuum bags in the fridge or freezer and simply grind as needed? Wondering if you or your colleagues have ever tried holding posole in vac seal either in the fridge or freezer and grinding to masa as needed?
mmartinez
Hello rbenash,
As a matter of fact, you can freeze it. I had done that, dry very well the corn after the nixtamalization process, and vacuum seal them. I had also ground the corn with out added water, them vacuum sealed, and store in the freezer. It resembles a coarse flour, just add warm water to form the dough. Please let me know if you have more questions. I will be happy to help you.
rbenash
Thanks - I have about 5 lb of posole seperated in 1 lb bags vac sealed in the fridge the process this week. I'll go ahead and freeze some. I can't say I "dried" it per se. I did drain it very well. I will be making some masa from a a couple pounds and vac seal/freeze that as well. Much easier knowing this rather than trying to go through the how process each time I want to make some tortillas or need posole/hominy.
Dennis Dana
I live in the Philippines. I was able to find feed corn. I followed your instructions and now have the best corn tortillas on the island. Thanks for a wonder website.
BCHAY
will be possible to know where you found the lime and the corn kernel? was white? or yellow? thanks 🙂
Unknown
Very informative post. I got my metate at a flea market and I'm ready to go! Do you leave your corn to cool overnight at room temp? Any concern with bacteria settling in if you do? Thanks.
mmartinez
Hello,
No problem, you can leave it room temperature. The process will help to soften the corn.
Unknown
Thank you so much for your blog post! I was wondering if there would be any way it would work it I just used water? I have a very very bad metal allergy and can't use any food/food products that have come in contact with metal machinery. Do you think it would somewhat work if I dry my own corn and then just use water? Thank you!
mmartinez
Hello,
I'm unsure that just cooking the corn will bind to form the dough. You can try with a small portion of cooked corn. Dried uncooked corn won't bind to form the dough, I had tried that before. Try cooking it, and then come back to let me know. More people will be interested to know about it.
Hína Kemenduro
It does not work. Nixtamalization requires a strong alkali, which dissolves the outer shell of the corn and transforms the contents, changing is flavor quite a bit and improving it nutritionally, such as greatly increasing the niacin levels. I cannot imagine how you might get hold of a strong alkali that will meet your requirements. You might be able to use ashes, if you are careful about how you produce them... by volume, one part ashes, one part corn, and two parts water. Baked baking soda might also work, but I have not tried it nor can I find anybody on the web who says they have. If you use ashes, remember that you then have to grind the nixtamal. Unless you have a stone metate y mano, you will not be able to satisfy your must-not-touch-metal requirement.
If you have plain cornmeal, you might be able to make something along the lines of rice roti, but substituting corn mean for rice flour. There is a video (Hindi, with English subtitles) here.
However, the taste will be the taste of cornmeal and not nixtamal. Also, the nutrition will be that of cornmeal as opposed to that of nixtamal. Nixtamal is a miracle food, more nutritious even than wheat. Cornmeal is almost a health hazard it is so unbalanced.
You might also be able to make a nixtamal dough from cornmeal if you use filtered ash water from ashes and then follow the recipe for rice roti. Where I live, the Zuni and the Navajo made a traditional corn mush that way. The ash water provided some mineral benefit but its greatest benefit was nixtamalization, which released the niacin that was otherwise unavailable in the cornmeal.
Also, when you say "dry your own corn" remember that you must use a flint or dent corn. Sweet corn will not work.
Averil Heath
Are there any uses for the nejayote?
Angelika
I read that we can't use the calcium hydroxide (pickling lime)directly for soaking the corn but have to make lime water by using the calcium hydroxide with water, let it settle over night and only use the clear liquid to soak the corn. Please clarify because I have been told that to ingest calcium hydroxide powder, which we would if we get it into contact with the corng is dangerous.
mmartinez
Hello Angelika,
I'm not familiar with that process, maybe you can contact Hína Kemenduro. (Check comment above from him) Maybe he can help you out with your question.
Have a nice day!
Dani
Must you use dry corn? I am in Morocco where they grow and eat dent corn themselves. It is cheap and easy to get fresh, but I can find it dried.
I can dry it myself, but wondering if I can skip that step? Just cut it off the cob and begin soaking it?
Thank you for your help!
Danielle
mmartinez
Hello Dani,
The results won't be the same. Please dry the corn. To dry fresh corn, hang on a clothes using the same husk to tie to the line, the sun will dry it. It will take about 2 or 3 week to be dry enough. Bring inside if it rains.
Unknown
Do I grind the corn while wet or do I dry it first?
mmartinez
Hello,
The corn is ground while it is still moist.
Happy grinding!
Alex Alex
Hi Mely, thank you so much for this very informative post and all the comments!
I live in the UK, I’ve never made masa and I haven’t even tried proper tortillas but since I found your blog, I’ve been wanting to try making tortillas the way you describe. I wanted to try and grow some purple corn after I heard a BBC programme about it and I even bought some Hopi Blue seeds (ok I know it’s a different variety ) but I have to wait till next season now to plant them.
Then this morning I popped into my local greengrocer’s and I couldn’t believe my eyes – they had maiz morado on the counter! Real fresh maiz morado from Peru! I bought 9 ears and I’m literally falling over myself to get going with it! Actually I think I should go and buy some more so I can make lots of masa and freeze it.
So could you please give me some advice as like I said I’m a total novice.
First of all, are there any differences in the cooking process for purple corn I need to be aware of?
Secondly, I see from your comment above that I’ll need to dry the kernels, can this be done in the boiler cupboard? I think it gets to about 30C in there. Or can I dry them in a slow oven? I’d like to speed up the process if possible as I was hoping to make some purple tortillas for my son’s birthday party in 12 days’ time.
Also, do you know if I could try and save a few kernels for planting or would they not be ripe enough? If I could, is it best to dry them on the cob or can I pick them?
And finally, is there anything else I should try making from purple corn? Mazamorra maybe? Can that be made from masa or does it have to be a dried meal?
Many thanks!
Faith
mmartinez
Hello Alex,
Sorry the late reply, Wow, you really have lots of great questions.
The cooking process is the same, although I'm not familiar with that corn from Peru.
The corn is usually sun dried on the farms, but you can try drying it in a food dehydrator, maybe a low temperature oven will help.
To save some kernels for future planting, sundry the whole cob. The cobs are usually hanged using the husks to tie them from a line or fence.
You can make Atole, look for the recipes here on the blog.
Have fun and happy cooking!
Anonymous
On day two when you "wash" the corn and remove the skins, do you throw out the skins and just use the corn kernels? Thank you in advance.
mmartinez
Hello,
Yes, just use the kernels, throw away the skins.
Leslie
I love your blog and recipes. I have always wanted to make fresh masa and use it to make tamales (hopefully with your step by step instructions I will be successful). I have 3 questions:
1. Can I freeze tamales?
2. When do I freeze them, before or after steaming them?
3. After freezing how do I thaw and cook them?
Although I have not made these yet, I am giving your recipe 5 stars, the pictures and step by step is better than any other recipes I have searched for.
Thank you Leslie
mmartinez
Hello Leslie,
Yes, you can freeze tamales, before cooking and after cooking. Thaw at room them before steaming in both situations.
Have fun making masa.
Leslie
Thank you, I have off a week in January, plan to try then, will let you know how they turn out
Ade Aros
Hi Mely,
Thank you very much for your post, very details and helpful. I'm so addicted to corn tortilla wrap and tortilla chips. Created homemade number of times and I think I'm getting better. I really want to learn more and create business out of it. Do you have any suggestion on where I could learn how to make it on industrial scale.
I'll really appreciate if you can assist
mmartinez
Hello Ade,
Thank you for your comment, I really don't know how to start a process to make masa commercially. I see you are in Uk, there is already a factory in London that makes it. You can look for it online.
Pat
Hello, what kind of corn should we use for this masa?
mmartinez
Hello Pat,
Is called dented or Field corn here in USA.
Joe
Where can I find a manual plate grinder? Are they expensive?
mmartinez
Hello Joe,
I use the Estrela brand, I bought it at a Latin market here in the States. But you can buy it online HERE. Not sure why they cost that now. Seems like a lot of people want to make their own masa. Plus, do not use a food processor to grind the corn.
Linnquist
I live in Norway, and authentic Mexican food and ingredients both are very difficult to find. I grew up in Colorado, and have family in both Texas and California, so am very familiar with what is the real flavor, what's Tex-Mex, and what is just someone trying to make a mass market product that fails at everything but to throw a few flavors in one place and rely on stereotypes and a sombrero on the bag. Sadly, almost everything that claims to be Mexican food here, is either the least authentic of the Tex-Mex, or somewhere in the third category. 🙁 BUT, I have run across dry hominy at a local Asian market. Can this, upon rehydration essentially be the same as the soaked and limed dry corn in this recipe? I am assuming it is the same process, as I understand hominy to be the same basic process to the corn, just without the full grinding. Think it might work, or am I way off?
mmartinez
Hello Linnquist,
Do you mean to make nixtamal, the process to cook the corn with dried lime to make masa?
Moji
Hi thank you for this detailed recipe!
Can I use fresh lime juice instead of the powdered lime? and would the amount be same or more/less? I am in west Africa and we usually buy our corn dried and then take it to the grinder so I am going to try this recipe before taking it to the grinder... could I dry it after removing the skin and then grind it?...
Mely Martínez
Hello Moji,
Dried lime is Calcium Hydroxide, no the limes that you use to make limeade. You can buy it online at amazon.
Eileen
Thank you for the help to make the masa.
DALE THOMPSON
Question:
Do you let the kernels dry after the liming and cleaning process or just start grinding while they are still wet?
Looking forward to trying this recipe.
Thank you.
Mely Martínez
Hello Dale,
You drain the kernels, and grain right away(wet). If the dough needs more liquid, please add clean water.
Dale Thompson
What is the best way to store the unused corn that you have taken through the liming process.
Want to soak and clean a kilo worth but not grind it all for tortillas.
thanx,
Dale
Mely Martínez
Hello Dale,
You can keep it in the fridge for a couple of days, after that you will need to store it in the freezer.
Max B.
To make the nixtamalized corn into a dry powder, how long should you let the kernels dry after the process? Should you do so in an oven or for a specific amount of time at room temperature or in the sun? Would the process be similar or as lengthy as drying the corn before nixtamalizing it?
Mely Martínez
Hello Max,
This is what I do after I cook the corn and let soak overnight, rinse well, use a strainer to shake any excess moisture, and place on a baking tray. I also like to use one sheet for grilling that has holes to allow the heat to pass. Set the oven at 170F for 3 hours. Check the corn from time to time to make sure it is drying evenly since it can create moist at the bottom. That is the time I use to dry it for white corn, every corn is different and this is the only one I have dried out. Allow to cool after removing from the oven, and store in your pantry in cans, jars or plastic bags. I hope this information is helpful.
PS, You can also use an electric dehydrator but it will take longer.
Flavius
Hi Mely. Thanks for the recipe! 🙂
I have a question about making fresh masa and I can't find an answer anywhere on the internet. Can I make nixtamalized corn by using fresh corn, rather than dried corn? Every recipe I see uses dried corn. I am Westerner living in Malaysia and I can't find dried corn here.
If I can't use fresh corn, I reckon I would have to buy some fresh corn and dry it myself in my food dehydrator. That sounds like a lot of work doesn't it? You see, I have been in Malaysia for 6 years now and I love Mexican and Tex-Mex food but I just can't find it here, so I have to make my own because after 6 years I just have to have some fresh corn tortillas! Thanks for your help. 🙂
Mely Martínez
Hello Flavius,
You need to dry the corn and make sure it is not the sweet corn you find here in the states. If you dry it in a dehydrator it could be too hard for nixtamal.
Dry the corn like in the picture of this website. http://demandacolectivamaiz.mx/wp/2015/07/23/mexico-centro-de-origen-del-maiz-frena-a-monsanto/
Andrew Bennett
Hi Mely!
I l0ve your detail and have been making yellow/white corn with ease.. but I am running into a problem with Morado (purple) corn. I use the same recipe but I find the purple corn is still hard/grainy when I grind it. Ive used 10g of Cal and even cooked it for 45m, run it through my plate grinder several times and it's better, but it doesn't 'stick' together well, unlike the yellow/white. I am not rubbing off the purple skin very much after it sitting overnight in the calcium hydroxide. Is this my issue, that the bran is 'cutting the dough' and making it fall apart?
10g cal for 1-1.5lbs and 15m of cooking works great for my yellow/white.. just not the purple.... help!
Mely Martínez
Hello Andrew,
Blue corn variety is kind of tricky to work with. Sometimes, it is better to reduce the amount of cal, to avoid a yellowish color on the masa. w
Please send me an email to direct you to someone that works with this type of corn.