Lived in Mexico with my grandmother for 20 years, and am barely now attempting to do nixtamal. Maseca is gmo from what I’ve researched, but even using organic dry masa flour from azure (which is good), it just doesn’t compare to tortillas from fresh nixtamal. Thank you so much for covering such great information in your to nixtamal videos, I think you covered everything! 💕🌸
Thank you so much!!! You’re right there is nothing like corn tortillas from your own nixtamalized corn!! And yes I’ve heard about the GMO corn tainting Masace which is why I try to buy from Azure since they’re organic. But in a pinch they’ll do! And I think the masa harina from Azure tastes a bit more fresh than Masace too!
My sister-in-law had some dent corn on hand she wasn't going to use. I watched your video on nixtamalization and fresh corn tortillas and asked her to share some with me. It was not too difficult. I enjoyed the work and the tortillas turned out delicious. They were thicker than I would like even though I pressed them a few times. Still, the flavor and texture were so fresh and it felt good to know I was eating a whole grain/food. Thank you for making these videos.
That stone grinder that you showed from Mexico, they're used in Nigeria. I learned to use it when I was a teenager. We ground dry and wet food with it!
Best tortilla press plastic sheets I've found is cutting up a cereal box liner bag. The plastic is more slippery/non-stick than other options I've tried plus it tends to be thicker and more durable to wash and reuse.
We, in Pakistan eat tortillas regularly 2-3 times a day, her corn flour is available easily but not a lot of us eat these tortillas made of corn flour though they are tasty , specially if you eat them with milk. Here we eat wheat flour tortillas. Any way ..happy to see you making those corn tortillas. Keep smiling. Hugs and Kisses
Are you sure corn flour from nixtamalized corn is readily available in Pakistan. Most corn flour available around the world is not made from corn that has been cooked in calcium hydroxide alkaline water. That is the key difference.
Most Mexican supermarkets that have a kitchen/cafeteria probably has a tortilleria/tortilla factory. Where you can buy fresh tortillas, nixtamalized corn and dough/masa.
fabulous and very informative. My corn mill arrived this week I have been to Mexico twice and would go back in a heartbeat. I was very fortunate to have a cooking lesson whilst there and we made tortillas. Now I will be able to relive my time abroad.
MASECA is a Mexican company, where GMO corn is not allowed. The company has stated they do NOT use GMO corn. However, independent testing in 2018 found some contamination in 3 out of 9 samples. So, it may not always be 100% non-GMO, but it's supposed to be.
@express 1/4 - 20 9/16th head with a nut to act as locknut, also gonna need a socket and a 3/8 square drive bit - that goes into chuck. ( I've gone through 50 pounds of corn since I made the above comment) low-speed, high torque drill motor. A tip from a little old Mexican lady: First turn - 30 seconds, second turn 90 seconds - to make tortillas puff up.
Great! Now I need to niximinalize my corn. Azure Standard whole yellow corn is non gmo. Just yesterday I finished sprouting the grains for my Ezekiel bread, dehydrating them, grinding them. Today I make the bread.
I’ve never ground my own corn but I have bought corn mesa flour. Unbelievable flavor. It’s like your mind has been awakened. You can’t believe you’ve been eating the store premade ones all this time because. The difference in flavor is so extraordinary. You taste all the corn. And you have the soft, flexible tortillas that do not crack and break. I know it sounds like an awful lot of hype about a tortilla, but it really is good.
I see your butter sitting on your shelf. I have discovered a Butter Bell. It keeps our butter noticeably fresher. And they’re cute. I purchased one off of Amazon after my MIL showed me one she bought years ago at a craft fair. Thank you so much for this series on corn. I could NOT find ANY information on Nixtimalizing. Your channel has been a blessing to me. God Bless.
Thank you, Felicia, for this outstanding tutorial on using your nixtamalized corn! I just finished harvesting my Hickory King corn with all plans to do just what you have demonstrated as soon as it is dried. I've got my Wonder Jr. mill upgraded to the deluxe version so I can hand grind it. Thank you so much for this video!
Well, we bought a T-fal ultimate ez clean deep fryer and made taquitos tonight! The best we’ve ever had. You wasn’t kidding about how great home nixtimilized corn is! We will be doing a double batch the next time we make it. I sure want to do cooking and grain videos myself, but I really can’t find the time right now. Cooking all our meals from scratch is so time consuming but it’s helped me lose 17 pounds in the past three weeks and my attitude and outlook is so much better! We really do need to run from processed foods, especially processed flours and breads from the store.
It is easier to place tortilla on the comal by not to taking off the bottom plastic but pick up and fold back half with your hand, place on comal and then peel off the other half for good placement. The pressed masa is not handled the way a flour tortilla is. Thinking of getting a mill as I make more flour and corn tortillas than bread. Thank you for your videos.
A couple things I've learned that might help others: Calcium hydroxide is called CAL at your local Mexican grocer and is a lot cheaper than buying Mrs. Wages (pickling lime) sold where they sell canning supplies. After doing lots of research and watching many CZcams videos, the ratio (by weight) of corn to calcium hydroxide is 100:1. I have successfully nixtamalized 2.5 lbs. (40 ounces) of dried corn with 0.4 ounces of calcium hydroxide. Cooked (boil) for 45 minutes followed by a 12 hours soak. Don't use anything aluminum. Don't come in contact with the nixtamalized corn until after the first good rinse. The calcium hydroxide can play havoc on your skin. After the initial rinse, it is dilute enough to handle. Some recommend gloves, but I think they are unnecessary after the first or second rinse. I found it unnecessary and extremely time consuming to pick off that little black end from each kernel as it only changed the appearance slightly. I don't have a means to grind the wet hominy so I dehydrated it first so I could send it through my Nutrimill. However, the feed slot in the Nutrimill is too small to allow even the smallest dehydrated homony kernel to pass. I ended up pre-grinding my hominy into grits in a low cost steel burr grinder that goes in my KitchenAid mixer. Then I could feed it through the Nutrimill (impact grinder). While the Nutrimill did produce Masa, we've had a real tough time getting the water to masa ratio correct and yet (after several attempts) get anywhere near a usable tortilla. Our biggest problem is getting the flattened tortilla to release from the wax papers or plastic. They are either too thick or tear when trying to peal the carrier off. I have a feeling that the Nutrimill does NOT produce a fine enough masa for tortillas. Even at maximum motor speed and minimum feed rate. The finished tortilla seems more "gritty" than a store bought tortilla and we've yet to experience anything remotely close to the "puff" that others experience.
Check out Masienda youtube channel. I think the key to getting the puff is scraping wet nixtamalized corn that has first been through grinder into a paste like consistency.
If it’s ground correctly the dough needs to feel like play dough. That is the perfect texture. You can use a freezer ziploc bag. Cut the zip closer and slice up sides. This will be the perfect liner. I use it to make flour and corn tortillas.
If your dough is a bit dry add a little water. From the dry masa all my friends and Latino friends taught me to use boiling hot water. Mix and knead until it’s like play dough and rest the dough so it will fully rehydrate.
Absolutely outstanding training video! You are an extraordinary teacher! I recently purchased a tortilla press so I’m ready to start the process… Thank you…
Like you, I never liked corn tortillas until I learned how to buy the Mesa flour. The difference in flavor is incredible. The difference in texture is incredible. If you are saying that it’s even better when you use the fresh corn it must be really good. The only problem I have with doing it is it kind of messes up my cast iron frying pan and it makes quite a mess in my kitchen. I enjoy doing it, but I do not like the mess.
If you like a thicker tortilla, you can flatten by hand. It takes some practice, but they’re better for certain meals and more filling. You can also add ground meats and beans to the middle with salsa on top 🤤
I have a freeze dryer, and I did everything, and then just threw the kernels in the freeze dryer to dry them out and then ground them up in my grain mill by Mockmill. After freeze drying, they were very crumbly already. Kind of weird. Almost seems like you could’ve gotten a fine powder from just a pestle and mortar. Anyways, I ground them up on fine and it was amazing. Worked great. The freeze dryer enabled me to be able to not need to have a grinder for masa. Have you ever heard of this being done before?
I am so doing this!!! I just happen to buy a bunch of calcium hydroxide (Food grade) a couple of years ago and I already have a lot of organic whole dry corn to mill. My wife loves authentic mexican food. 🌮🌮🌮 I just started a whole food made from scratch diet so time is definitely in short supply, but I have to try this!
I know you don't speak Spanish, but in our language we don't sound the "h." When we say harina, we just say, "arina." I just find it funny when you say, "harina." You make the English sound of the "h." That applies to almost every word written with "h." I'm not making fun of you, I just wanted to let you know how it should sound in Spanish.❤ I love that you love Mexican food!🎉🎊🇲🇽 I bought the masa flour from Azure and they were good, but the texture was very grainy. Anyway, I'm going to try to get corn and go through the whole tortilla making process. I'm sure it's worth it. I miss eating fresh tortillas from Mexico.😢
They should be longer on the second side than the first. That's why these aren't making a big bubble. My entire tortilla will bubble. And you don't need to smack it like you're killing a fly lol you gently touch the center with your finger after the second turn. And they shouldn't be all tore up. I'd handle them more gently. That's why Raza uses our hands.
Enjoy these videos immensely. I ordered a corn grinder from Amazon and anxious to try it. I am on a budget. I also have an electric grill I used for popusa and apresa. My nixtamalization is in progress now.
Okay, got a question for you, I just got a motor for my grain maker 99! Once I niximilize the corn, can I mill it first and then freeze it like dough? Or do you recommend leaving the corn kernels whole then freezing them? Edit: Nevermind. I see the value in just freezing the finished kernels. It will be much easier to dole it out in servings. 🙂
you cannot make a dough using a blender it cuts the grains not grinds...use a mortar pestle called metate or a hand cranked mill or electric mill and pour water in as your milling to make the dough in the end if water is needed you can add more and the dough is instant
Awesome video!!! Great information!!! I really enjoy your video's and will try to comment more!!! Very informative and inspiring!!! I adore corn tortillas and can't wait to make some fresh!!! I don't have my press yet but I do have my grains!!! Hundreds of pounds actually 😁 Azure Standard is my go-to but I got my Komo mill and my Ankarsrum mixer through PHG!!! Both are awesome companies!!! I use Azure Standard more since it's local to where I live in Oregon!!! I didn't even know they shipped to Florida wow!!! That's so cool!!! I get my press next month so I wanna have everything ready to go as soon as it arrives!!! Can I use canned white or yellow hominy to make the fresh/wet corn dough for torillas? My arms won't be able to do it fresh at home as I am a disabled senior citizen and I've already had neck surgery which I lost the use of my right arm from so just curious if I could use hominy which has already been nitimilized(sp)? Thank you for all the work and research you do as it's so helpful! I'm a reasearcher too and have learned so very much since I started my whole grains journey!!! There is so mich to learn!!! So fun and feels so good feeding my family nutritious whole grains!!! Thanks again! Brightest Blessings!💜
I have been using macesa corn flour, with a little less water, then making balls and pressing with press. Then frying in a little oil. I cut my into chips! Delicious!! Where is cheese recipe you mentioned?
If I've nixtamalized more corn than I plan to use, what should I do with the excess? Can I freeze it? If that's an option, would you end up throwing it out to reuse
Good video. So following along with all your grain videos. I nixtamilized some corn last weekend and did as you displayed. I got the Victoria manual mill and it was not that difficult to grind. How do I store the nixtimal? How long in the fridge and how long can I freeze? Does it go bad and how do I tell? I ground a large amount and didn't know what to do with it all, so i put it through the freeze dryer already ground. Not sure what I am doing, but I am doing something. I keep telling myself, "whatever, just try something and have some fun." I really dont think i can go from dry to finished without a break somewhere.
Did you use the same Vita Mix that you make your smoothies with, or did you buy the one that grinds grains? Also, once the corn is nixtamlized do you keep it in the refrigerator until you grind it? I am so anxious to try this. I love making my corn tortillas with Maseca, but the ones you made look so yummy…so yellow…
Hi thanks for your video please how long can they stay in the fridge . And if th bread is taken out from the fridge will it become thick and dry or will they stay soft ? thanks.
I tried making corn tortillas today. I've no idea what I'm doing wrong. I nixtamalized and dried quite a bit of corn a few months ago. I ground it today with my stone grinder. It worked great but the tortillas were just too thick. (My tortilla press is for 10" tortillas.) I followed your lead andI cut the plastic from the non-printed side of plastic grocery bags then washed, rinsed & dried them. They worked great but the tortillas were just too thick. I've no idea what I'm doing wrong.
Ok! Couple questions. What salt did you use at the end? Can you recommend another manual mill to grind the corn? I don’t have anything right now to accommodate the mill you used. Just love your videos.
I used Redmond Salt!! The link is in the description box above. I also linked a corn grinder that is cheaper than the Wonder Junior as well! If you can’t find it in the description box let me know and I’ll link it here 😄
I've already received my corn but am now waiting on my cal lime from Azure! My question is if I nixtamalize my corn in a big batch, how do I store what I don't make into tortillas. Can you freeze the nixed corn? Since it takes a lot of water, I thought I'd do pre prepping and nix up a large amount and have it on the ready. I Was also considering dehydrating it and storing in a bucket labeled nixed corn, but would like to freeze it as well bc rehydrating corn will probably take at least 24 hours. Was wondering what your thoughts were on how to store bulk nixed corn!?
I have an unrelated question. Do you have a recipe for pizza crust using fresh ground grains? I'm a newbie and just starting to cook with fresh ground flour and would greatly appreciate any direction. I am very much enjoying your channel, learning with every video. Thank you.
Someone just gave me a stack of tortillas that are this same color but they are hard and delicious and round. Are these able to be warmed somehow to make pliable again?
Tortillas, like all bread, is meant to be made fresh daily. The Mexicans use next-day tortillas to make enchiladas and such. But if you want a regular tortilla for tacos or something, make them fresh.
Thank you! And just when I figured out how to rehydrate them in my cast iron pan using a bit of water and a tad oil. But I’m now familiar with the true flavor profile and for that I am grateful. I’m poised to try making them myself as they are so so good. Grateful that I found you! @@GrainsandGrit
Hey, thanks for the Redmond salt coupon! We bought a 25 pound bag couple years ago and we’re going through it quick. I am so happy to have found your channel as I have started milling my own grain again. I’ve done it off and on since 2008. But now I got the Grain Maker 99, I got the Country Living Grain Mill motor kit on my wish list to make that work with my Grain Maker 99! Lol. Since I started grinding my own grain again, the results are just fantastic. I can’t go back. My wife is definitely gluten intolerant, she tried a bite of my spelt bread, and had a bit of a reaction with it. And that was a couple of years ago. She said she’s tried Einkorn grain, but also had issues with it but that was processed grain. I think we’re doing all the right steps because she did start doing kefir milk a couple of months ago and she no longer has problem at all with Oatmeal, so we got our fingers crossed with the einkorn grain and we’re gonna try to do a sourdough style. seems like everything you’re saying on your channel is legitimate! It’s good to know that I’ve been on the right track all this time.🎉😊
That's awesome! Keep at it , and hopefully you can restore your wife's health soon. So glad to help any way I can. Have you signed up for our free newsletter? You can get my FREE guide, when you do: bit.ly/3XgUWrD
@@GrainsandGrit Just got some made today. 🌮🌮🌮 I did mexican pizza kinda thing. Meat, cheese olives and so on. Thanks for the inspiration! I ran it through my Grain Maker 99 to make it into a dough. I did it frozen, then I thawed the corn and tried that. The thawed corn was much easier on the motor. Next time I make them I will try to run the corn through my Champion Juice with the nit butter plate installed. 🤣
Okay, have you tried to freeze the “dough” instead of freezing the nixed cord? I’m trying to engage in as much meal prep as possible to eliminate the desire for store bought convenience foods.
I’m also trying to figure out ways to preserve corn every year in season rather than relying on buying out of season foods during the year, which is why I’m thinking of freeze drying or solar dehydrating my nixed corn (and not nixed too), for longer term storage. Possibly even dehydrating in the whole kernel instead of making a kind of flour to reduce the aging from air exposure
@lynnmcdermott291 Absolutely, you can turn them into taco shell. 🌮 you can fry them or bake them. Just need to be creative what to use in the center for frying it. I bake them in a small oven in a rack folding the tortillas in between the wires. If you want to bake them, just brush them with a bit of EVOO
@@GrainsandGrit that's why I bought it because I thought it was a versatile pantry staple I could use for tortillas and grits. I haven't tried it yet though!
Hi, Felicia. Thanks for this! On an unrelated note....were you in an accident? I notice what looks like bruises on your face. I hope you're OK!! I live in FL, so if there's anything you need or would like to talk, pm me. I care.
Lived in Mexico with my grandmother for 20 years, and am barely now attempting to do nixtamal. Maseca is gmo from what I’ve researched, but even using organic dry masa flour from azure (which is good), it just doesn’t compare to tortillas from fresh nixtamal.
Thank you so much for covering such great information in your to nixtamal videos, I think you covered everything! 💕🌸
Thank you so much!!! You’re right there is nothing like corn tortillas from your own nixtamalized corn!!
And yes I’ve heard about the GMO corn tainting Masace which is why I try to buy from Azure since they’re organic. But in a pinch they’ll do! And I think the masa harina from Azure tastes a bit more fresh than Masace too!
My sister-in-law had some dent corn on hand she wasn't going to use. I watched your video on nixtamalization and fresh corn tortillas and asked her to share some with me. It was not too difficult. I enjoyed the work and the tortillas turned out delicious. They were thicker than I would like even though I pressed them a few times. Still, the flavor and texture were so fresh and it felt good to know I was eating a whole grain/food. Thank you for making these videos.
That stone grinder that you showed from Mexico, they're used in Nigeria. I learned to use it when I was a teenager. We ground dry and wet food with it!
Best tortilla press plastic sheets I've found is cutting up a cereal box liner bag. The plastic is more slippery/non-stick than other options I've tried plus it tends to be thicker and more durable to wash and reuse.
We, in Pakistan eat tortillas regularly 2-3 times a day, her corn flour is available easily but not a lot of us eat these tortillas made of corn flour though they are tasty , specially if you eat them with milk. Here we eat wheat flour tortillas. Any way ..happy to see you making those corn tortillas. Keep smiling. Hugs and Kisses
Are you sure corn flour from nixtamalized corn is readily available in Pakistan. Most corn flour available around the world is not made from corn that has been cooked in calcium hydroxide alkaline water. That is the key difference.
Most Mexican supermarkets that have a kitchen/cafeteria probably has a tortilleria/tortilla factory. Where you can buy fresh tortillas, nixtamalized corn and dough/masa.
fabulous and very informative. My corn mill arrived this week I have been to Mexico twice and would go back in a heartbeat. I was very fortunate to have a cooking lesson whilst there and we made tortillas. Now I will be able to relive my time abroad.
Awesome! Nothing like authentic Mexican cooking!
❤❤❤ it's said "Ma-SEC-ahh"
ma (like "hey Ma")
SEC (like "hold on a SEC!!!")
aHH (like an "ah ha" moment)
Lol thanks. I figured I was pronouncing it wrong!!
@@GrainsandGrit
🤣🤣🤣 luv yer gutz Petunia
The h is silent in harina. Basically pronounced "a rina"!
MASECA is GMO corn. (why I started making Masa from scratch)
I use a Vittoria, $53 with large hopper. Too, I use a drill and I do not crank by hand.
MASECA is a Mexican company, where GMO corn is not allowed. The company has stated they do NOT use GMO corn. However, independent testing in 2018 found some contamination in 3 out of 9 samples. So, it may not always be 100% non-GMO, but it's supposed to be.
What is the thread size for the bolt to chuck into the drill?
@express 1/4 - 20 9/16th head with a nut to act as locknut, also gonna need a socket and a 3/8 square drive bit - that goes into chuck. ( I've gone through 50 pounds of corn since I made the above comment) low-speed, high torque drill motor. A tip from a little old Mexican lady: First turn - 30 seconds, second turn 90 seconds - to make tortillas puff up.
I have been making these tortillas for at least 8 years and have never realised that you need to turn them over and press them a second time!
Good job with the explanation. I grind my own organic grains etc.
Great! Now I need to niximinalize my corn.
Azure Standard whole yellow corn is non gmo.
Just yesterday I finished sprouting the grains for my Ezekiel bread, dehydrating them, grinding them. Today I make the bread.
I’ve never ground my own corn but I have bought corn mesa flour. Unbelievable flavor. It’s like your mind has been awakened. You can’t believe you’ve been eating the store premade ones all this time because. The difference in flavor is so extraordinary. You taste all the corn. And you have the soft, flexible tortillas that do not crack and break. I know it sounds like an awful lot of hype about a tortilla, but it really is good.
YES!!
I see your butter sitting on your shelf. I have discovered a Butter Bell. It keeps our butter noticeably fresher. And they’re cute. I purchased one off of Amazon after my MIL showed me one she bought years ago at a craft fair. Thank you so much for this series on corn. I could NOT find ANY information on Nixtimalizing. Your channel has been a blessing to me. God Bless.
Thank you, Felicia, for this outstanding tutorial on using your nixtamalized corn! I just finished harvesting my Hickory King corn with all plans to do just what you have demonstrated as soon as it is dried. I've got my Wonder Jr. mill upgraded to the deluxe version so I can hand grind it. Thank you so much for this video!
Sounds great!
Freshly made warm tortillas made in the tortilleria in mexico are DIVINE .. thank you for sharing your recipe ❤you are amazing ..
There is nothing like Mexican food eaten in Mexico!! But this comes pretty close in my own kitchen 😀
Well, we bought a T-fal ultimate ez clean deep fryer and made taquitos tonight! The best we’ve ever had. You wasn’t kidding about how great home nixtimilized corn is! We will be doing a double batch the next time we make it.
I sure want to do cooking and grain videos myself, but I really can’t find the time right now. Cooking all our meals from scratch is so time consuming but it’s helped me lose 17 pounds in the past three weeks and my attitude and outlook is so much better! We really do need to run from processed foods, especially processed flours and breads from the store.
Indeed, good for you!
That was definitely the best taquitos I had ever had in my whole life! Definitely worth the effort and the wait.
It is easier to place tortilla on the comal by not to taking off the bottom plastic but pick up and fold back half with your hand, place on comal and then peel off the other half for good placement. The pressed masa is not handled the way a flour tortilla is. Thinking of getting a mill as I make more flour and corn tortillas than bread. Thank you for your videos.
A couple things I've learned that might help others:
Calcium hydroxide is called CAL at your local Mexican grocer and is a lot cheaper than buying Mrs. Wages (pickling lime) sold where they sell canning supplies.
After doing lots of research and watching many CZcams videos, the ratio (by weight) of corn to calcium hydroxide is 100:1. I have successfully nixtamalized 2.5 lbs. (40 ounces) of dried corn with 0.4 ounces of calcium hydroxide. Cooked (boil) for 45 minutes followed by a 12 hours soak. Don't use anything aluminum.
Don't come in contact with the nixtamalized corn until after the first good rinse. The calcium hydroxide can play havoc on your skin. After the initial rinse, it is dilute enough to handle. Some recommend gloves, but I think they are unnecessary after the first or second rinse.
I found it unnecessary and extremely time consuming to pick off that little black end from each kernel as it only changed the appearance slightly.
I don't have a means to grind the wet hominy so I dehydrated it first so I could send it through my Nutrimill. However, the feed slot in the Nutrimill is too small to allow even the smallest dehydrated homony kernel to pass. I ended up pre-grinding my hominy into grits in a low cost steel burr grinder that goes in my KitchenAid mixer. Then I could feed it through the Nutrimill (impact grinder).
While the Nutrimill did produce Masa, we've had a real tough time getting the water to masa ratio correct and yet (after several attempts) get anywhere near a usable tortilla. Our biggest problem is getting the flattened tortilla to release from the wax papers or plastic. They are either too thick or tear when trying to peal the carrier off.
I have a feeling that the Nutrimill does NOT produce a fine enough masa for tortillas. Even at maximum motor speed and minimum feed rate. The finished tortilla seems more "gritty" than a store bought tortilla and we've yet to experience anything remotely close to the "puff" that others experience.
Check out Masienda youtube channel. I think the key to getting the puff is scraping wet nixtamalized corn that has first been through grinder into a paste like consistency.
If it’s ground correctly the dough needs to feel like play dough. That is the perfect texture.
You can use a freezer ziploc bag. Cut the zip closer and slice up sides. This will be the perfect liner. I use it to make flour and corn tortillas.
If your dough is a bit dry add a little water. From the dry masa all my friends and Latino friends taught me to use boiling hot water. Mix and knead until it’s like play dough and rest the dough so it will fully rehydrate.
Absolutely outstanding training video! You are an extraordinary teacher! I recently purchased a tortilla press so I’m ready to start the process… Thank you…
Thanks, good for you!
Thank you! This was very helpful!
You're so welcome!
Been waiting for this! Thank you🥰
Like you, I never liked corn tortillas until I learned how to buy the Mesa flour. The difference in flavor is incredible. The difference in texture is incredible. If you are saying that it’s even better when you use the fresh corn it must be really good. The only problem I have with doing it is it kind of messes up my cast iron frying pan and it makes quite a mess in my kitchen. I enjoy doing it, but I do not like the mess.
Omgosh i should know how to do this we are Hispanic mexican
If you like a thicker tortilla, you can flatten by hand. It takes some practice, but they’re better for certain meals and more filling. You can also add ground meats and beans to the middle with salsa on top 🤤
Momma made her fresh. Yum! It truly makes a difference
I have a freeze dryer, and I did everything, and then just threw the kernels in the freeze dryer to dry them out and then ground them up in my grain mill by Mockmill. After freeze drying, they were very crumbly already. Kind of weird. Almost seems like you could’ve gotten a fine powder from just a pestle and mortar. Anyways, I ground them up on fine and it was amazing. Worked great. The freeze dryer enabled me to be able to not need to have a grinder for masa. Have you ever heard of this being done before?
If you have Mexican store look for El Milagro corn tortillas. Made from masa herina.
.
I am so doing this!!! I just happen to buy a bunch of calcium hydroxide (Food grade) a couple of years ago and I already have a lot of organic whole dry corn to mill. My wife loves authentic mexican food. 🌮🌮🌮
I just started a whole food made from scratch diet so time is definitely in short supply, but I have to try this!
it's so cute the way u pronounce masa harina....just to help you..."a (apple)ri(ring)na(natural) " i hope this help...
Haha, what can I say - I'm a gringa. Thanks
no worries i have an accent too LOLOL@@GrainsandGrit
Ah yes real corn tortillas! Can't go wrong 😊
Wow you've definitely done your research. I applaud your effort in getting into the authentic tortilla game
Great video. Not sure about grocery bags.
You crack me up, so glad to see this video, I tried to make tortillas and they break apart like you said. Love your videos keep them coming.
I know you don't speak Spanish, but in our language we don't sound the "h."
When we say harina, we just say, "arina." I just find it funny when you say, "harina." You make the English sound of the "h."
That applies to almost every word written with "h."
I'm not making fun of you, I just wanted to let you know how it should sound in Spanish.❤ I love that you love Mexican food!🎉🎊🇲🇽
I bought the masa flour from Azure and they were good, but the texture was very grainy. Anyway, I'm going to try to get corn and go through the whole tortilla making process. I'm sure it's worth it. I miss eating fresh tortillas from Mexico.😢
Thanks for the tip! Yes, Mexican food is the best.
They should be longer on the second side than the first. That's why these aren't making a big bubble. My entire tortilla will bubble. And you don't need to smack it like you're killing a fly lol you gently touch the center with your finger after the second turn. And they shouldn't be all tore up. I'd handle them more gently. That's why Raza uses our hands.
Enjoy these videos immensely. I ordered a corn grinder from Amazon and anxious to try it. I am on a budget. I also have an electric grill I used for popusa and apresa. My nixtamalization is in progress now.
Exciting!
Thanks!
Adjust your heat slightly a little lower. 30-60 seconds. Turn three times and they will bubble up.
This is a very informative video..........thank you.
Glad it was helpful!
I’m so excited to make these!
Thank you!!
They're DELISH
Okay, got a question for you, I just got a motor for my grain maker 99! Once I niximilize the corn, can I mill it first and then freeze it like dough? Or do you recommend leaving the corn kernels whole then freezing them?
Edit: Nevermind. I see the value in just freezing the finished kernels. It will be much easier to dole it out in servings. 🙂
I've been waiting for this too!
you cannot make a dough using a blender it cuts the grains not grinds...use a mortar pestle called metate or a hand cranked mill or electric mill and pour water in as your milling to make the dough in the end if water is needed you can add more and the dough is instant
Awesome video!!! Great information!!! I really enjoy your video's and will try to comment more!!! Very informative and inspiring!!! I adore corn tortillas and can't wait to make some fresh!!! I don't have my press yet but I do have my grains!!! Hundreds of pounds actually 😁 Azure Standard is my go-to but I got my Komo mill and my Ankarsrum mixer through PHG!!! Both are awesome companies!!! I use Azure Standard more since it's local to where I live in Oregon!!! I didn't even know they shipped to Florida wow!!! That's so cool!!! I get my press next month so I wanna have everything ready to go as soon as it arrives!!! Can I use canned white or yellow hominy to make the fresh/wet corn dough for torillas? My arms won't be able to do it fresh at home as I am a disabled senior citizen and I've already had neck surgery which I lost the use of my right arm from so just curious if I could use hominy which has already been nitimilized(sp)? Thank you for all the work and research you do as it's so helpful! I'm a reasearcher too and have learned so very much since I started my whole grains journey!!! There is so mich to learn!!! So fun and feels so good feeding my family nutritious whole grains!!! Thanks again! Brightest Blessings!💜
Will you please give instructions on how to make pozole? I had a neighbor years ago who used to make it with salt pork and it was great.
Ooh, good idea!
I would love to see how you dehydrate the corn and make it to masa harina
Traditionally, it is ground wet.
My local Walmart has the blue corn masa harina.
I have seen people use a Kichenaid meat grinder for grinding corn into masa.
I just bought a tortilla hand press at the thrift store I wanted to learn how to make them
I have been using macesa corn flour, with a little less water, then making balls and pressing with press. Then frying in a little oil. I cut my into chips! Delicious!! Where is cheese recipe you mentioned?
I have it linked in the description box! It’s a recipe from Simply Mama Cooks
If I've nixtamalized more corn than I plan to use, what should I do with the excess? Can I freeze it? If that's an option, would you end up throwing it out to reuse
Those look scrumptious! 😋
They really are SO good! Worth all the effort 😄
Good video. So following along with all your grain videos. I nixtamilized some corn last weekend and did as you displayed. I got the Victoria manual mill and it was not that difficult to grind. How do I store the nixtimal? How long in the fridge and how long can I freeze? Does it go bad and how do I tell? I ground a large amount and didn't know what to do with it all, so i put it through the freeze dryer already ground. Not sure what I am doing, but I am doing something. I keep telling myself, "whatever, just try something and have some fun." I really dont think i can go from dry to finished without a break somewhere.
It lasts in the fridge I would say almost a week. Smell it. You’ll know if it’s bad 😄
I actually typically store in my freezer!
@@GrainsandGrit thank you for the quick response, and all your efforts. I appreciate your videos.
will a nutrimill grind corn?
Well here in ch
Did you use the same Vita Mix that you make your smoothies with, or did you buy the one that grinds grains? Also, once the corn is nixtamlized do you keep it in the refrigerator until you grind it? I am so anxious to try this. I love making my corn tortillas with Maseca, but the ones you made look so yummy…so yellow…
Same vitamix - it's super powerful!
Hi thanks for your video please how long can they stay in the fridge . And if th bread is taken out from the fridge will it become thick and dry or will they stay soft ? thanks.
They're meant to be eaten fresh daily.
I tried making corn tortillas today. I've no idea what I'm doing wrong. I nixtamalized and dried quite a bit of corn a few months ago. I ground it today with my stone grinder. It worked great but the tortillas were just too thick. (My tortilla press is for 10" tortillas.) I followed your lead andI cut the plastic from the non-printed side of plastic grocery bags then washed, rinsed & dried them. They worked great but the tortillas were just too thick. I've no idea what I'm doing wrong.
A few months ago?? That grain is dead. Start fresh.
Can you dry the corn and then grind it ?
the 100% corn doesn't break when it folds?
Not if you make it right
Ok! Couple questions. What salt did you use at the end? Can you recommend another manual mill to grind the corn? I don’t have anything right now to accommodate the mill you used. Just love your videos.
I used Redmond Salt!! The link is in the description box above. I also linked a corn grinder that is cheaper than the Wonder Junior as well! If you can’t find it in the description box let me know and I’ll link it here 😄
Can you freeze the leftover ground masa? How long will it last in the freezer?
I can't find the link for the press.
I've already received my corn but am now waiting on my cal lime from Azure! My question is if I nixtamalize my corn in a big batch, how do I store what I don't make into tortillas. Can you freeze the nixed corn? Since it takes a lot of water, I thought I'd do pre prepping and nix up a large amount and have it on the ready. I Was also considering dehydrating it and storing in a bucket labeled nixed corn, but would like to freeze it as well bc rehydrating corn will probably take at least 24 hours. Was wondering what your thoughts were on how to store bulk nixed corn!?
I just freeze it 😄 I keep it simple!
I have an unrelated question. Do you have a recipe for pizza crust using fresh ground grains? I'm a newbie and just starting to cook with fresh ground flour and would greatly appreciate any direction.
I am very much enjoying your channel, learning with every video. Thank you.
Try my basic bread dough recipe. It works great for pizza crust.
@@GrainsandGrit Thank you so much for responding. I'm going to try it soon.
Oh I could grind wet in my kitchen aid grinder
Someone just gave me a stack of tortillas that are this same color but they are hard and delicious and round. Are these able to be warmed somehow to make pliable again?
Tortillas, like all bread, is meant to be made fresh daily. The Mexicans use next-day tortillas to make enchiladas and such. But if you want a regular tortilla for tacos or something, make them fresh.
Thank you! And just when I figured out how to rehydrate them in my cast iron pan using a bit of water and a tad oil. But I’m now familiar with the true flavor profile and for that I am grateful. I’m poised to try making them myself as they are so so good. Grateful that I found you! @@GrainsandGrit
MasaKay 😂😂😂
Do you have to thaw out your frozen corn before milling?
Yes
What do you think about adding salt to the masa? I think that would be a good idea 💡
You probably could do that, but I do not know if it would mess up the dough. I don't think it would, but I have never tried it :-)
Hey, thanks for the Redmond salt coupon! We bought a 25 pound bag couple years ago and we’re going through it quick.
I am so happy to have found your channel as I have started milling my own grain again. I’ve done it off and on since 2008. But now I got the Grain Maker 99, I got the Country Living Grain Mill motor kit on my wish list to make that work with my Grain Maker 99! Lol.
Since I started grinding my own grain again, the results are just fantastic. I can’t go back.
My wife is definitely gluten intolerant, she tried a bite of my spelt bread, and had a bit of a reaction with it. And that was a couple of years ago. She said she’s tried Einkorn grain, but also had issues with it but that was processed grain. I think we’re doing all the right steps because she did start doing kefir milk a couple of months ago and she no longer has problem at all with Oatmeal, so we got our fingers crossed with the einkorn grain and we’re gonna try to do a sourdough style. seems like everything you’re saying on your channel is legitimate! It’s good to know that I’ve been on the right track all this time.🎉😊
That's awesome! Keep at it , and hopefully you can restore your wife's health soon. So glad to help any way I can. Have you signed up for our free newsletter? You can get my FREE guide, when you do: bit.ly/3XgUWrD
@@GrainsandGrit Just got some made today. 🌮🌮🌮 I did mexican pizza kinda thing. Meat, cheese olives and so on. Thanks for the inspiration!
I ran it through my Grain Maker 99 to make it into a dough. I did it frozen, then I thawed the corn and tried that. The thawed corn was much easier on the motor. Next time I make them I will try to run the corn through my Champion Juice with the nit butter plate installed. 🤣
20:20 maybe beeswax wraps instead of plastic?
Thanks for this!! I now have a basket, authentic towels, a press, and Mass harina on my wish list!!
Okay, have you tried to freeze the “dough” instead of freezing the nixed cord? I’m trying to engage in as much meal prep as possible to eliminate the desire for store bought convenience foods.
I’m also trying to figure out ways to preserve corn every year in season rather than relying on buying out of season foods during the year, which is why I’m thinking of freeze drying or solar dehydrating my nixed corn (and not nixed too), for longer term storage. Possibly even dehydrating in the whole kernel instead of making a kind of flour to reduce the aging from air exposure
Can you turn these into hard taco shells?
Dunno, but why would you want to?
@lynnmcdermott291 Absolutely, you can turn them into taco shell. 🌮 you can fry them or bake them. Just need to be creative what to use in the center for frying it. I bake them in a small oven in a rack folding the tortillas in between the wires. If you want to bake them, just brush them with a bit of EVOO
My press is aluminum
Is pronounced Mah-Say-Kha
Lol 😆! "Masakay"! Lol, it's pronounced "mahsekah".
You're welcome 😊
Lol I knew I probably butchered it haha Forgive my horrible Spanish!!!
What about using hominy?
Hominy is actually nixtamalized corn! But I think traditional hominy is a bit more coarse than masa harina. Not sure though 😄
@@GrainsandGrit that's why I bought it because I thought it was a versatile pantry staple I could use for tortillas and grits. I haven't tried it yet though!
@@SuperLauramack masa harina is fine like flour, for grits you want it more coarse 😄
@@GrainsandGrit yeah, for grits I was thinking of putting hominy in my Wondermill on coarse setting and fine for tortillas.
@@SuperLauramack that will work!!
Hi, Felicia. Thanks for this!
On an unrelated note....were you in an accident? I notice what looks like bruises on your face. I hope you're OK!! I live in FL, so if there's anything you need or would like to talk, pm me. I care.
Aw thanks, Terri. I get that a lot - I think it's my high cheek bones that throw people off.
Pronounced mah SAY cah
Yeah, my grade-school Spanish is suffering, haha
Don’t pronounce with H. It’s like ah rina. Please
I mispronounce things. It's kind of my thing :))