How to make masa (using nixtamalization!)

Comments · 43

• DE

  @devobarro8534 · 5 years ago

  I can relate to this so much, not only for the authentic blue corn masa like my Gma used to make but also the yellowed old school food processor like my Gma used to have 😭 I’m currently growing my own blue corn and plan on doing this for my family, thank you for showing us step by step 🙏

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• RI

  @richardsalazar121 · 3 years ago

  You should leave about 50% of the skins mixed with the corn to add structure to the masa

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• MA

  @marikogifford2546 · 4 years ago

  This was so great to see.  I have been making tortillas with masa flour but now have purchased 25lbs of blue corn.  This will really help me in my quest for making the most nutritious corn foods.  I grow Japanese black Indigo Corn so it connects me to my heritage and roots.  Corn was brought to Japan by the Portuguese in the 1600's.  AND you are adorable.

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• VE

  @VeronicaGonzalez-kd5vd · 6 years ago

  Awesome! I’m Mexican and the farther I’ve gotten is to make tortillas or sopes with the dry masa. Thanks for stepping ahead and remind us of this natural and better way to enjoy this authentic ancient Hispanic food.

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• DA

  @davepomplun1462 · 5 years ago

  Good job, girl!<br>Everyone starts somewhere...you&apos;ve taken the time to try and make an ancient indigineous staple...I know you will become very good at making this masa and any other recipe, because I can tell that you are doing it with love!<br>Your husband is one lucky man...getting to eat authentic foods!<br>Keep up the great work!<br>Saludos!<br>Greetings from Whittier, CA🐴

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• VA

  @vayasalsa · 5 years ago

  I commend you on your courage to try something completely indigenous to Mexico. Nixtamalization is indeed a labor of love. You can probably attest to the fact there is no comparison to making your own corn tortillas from scratch compared to store prepackaged varieties. Interesting too is how this process makes corn a superfood. Protein goes up and starch goes down, all in a vegan end product. <br>I hope you will share lots of recipes, based on this masa process!

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• OW

  @OWK000 · 3 years ago (edited)

  The first time or probably the second time I made homemade masa, I got some blue corn that had little air pockets in the kernels and the slake lime solution got into the pockets and i could not get the slake lime rinsed off the corn and &nbsp;I actually had to throw that batch out. &nbsp;Nasty toxic. &nbsp;(Your corn looks really nice, by the way, without this problem.). So next try, I soaked the corn kernels overnight in PLAIN water so the kernels would swell and fill up the little air pockets. &nbsp; It worked. &nbsp;I just treated the corn kernels with heated slake lime water the next day after they had swelled and was able to skin them and rinse the lime off like you are supposed to and indeed need to because slake lime is kinda poison. &nbsp;I have never seen anyone advise this presoaking anywhere, but I am sure I am not the only one that has needed to try this. &nbsp;Oh yeah, it is the kernels that float that have air pockets and I have heard people tell you to throw those out, but that particular batch had entirely too many airpockety kernels. &nbsp;So try presoaking if you have that problem with a batch of corn, or you do not want to throw out kernels and there are a lot of floaters.

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• EX

  @expatinthailand9824 · 5 years ago

  Would have been nice if you did a video making tortillas with your masa so we could see how well this food processor method works to make authentic corn tortillas from scratch.

• JO

  @joanhuffman2166 · 5 years ago

  Don&apos;t use an aluminium pot. The alkaline solution will eat the aluminium in the pot, and then you will eat it too.

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• DO

  @domib.3924 · 4 years ago

  Tip: ditch the processor use a metate which lasts hundreds of years.

• SU

  @sudzbuddy6 · 2 years ago

  Made an authentic 8 grueling hour Mole’<br>Going to make Smoked Pulled Pork Mole’ Tamales with Fresh Blue Corn Masa<br>This is gonna be killer!!!<br>Great job for your 1st time…

• DA

  @davepomplun1462 · 5 years ago

  Emily,<br>You can also refer to another excellent youtube channel &quot;views from the road&quot; this lady does authentic Mexican recipes in English.<br>She has a very excellent recioe of fresh made nixtamal...both traditional and using a food processor.<br>Look her up...thank me later.😁

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