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How To Make Corn Masa
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- Опубликовано: 6 апр 2015
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Learn how to make their own corn masa with this online cooking class with our culinary chef. Homemade tamales or tortillas will never have tasted so good!
CORN MASA RECIPE: www.escoffieron...
Ingredients:
4 cups Dry white or yellow corn
4 Tbsp. Calcium Hydroxide (cal)
8 Cups of water
Procedure:
1. Place the corn in a colander and rinse under cold water. This step just helps rinse away any dust pesticides that might be coating the corn.
2. Prepare the lime mixture; add water to a large (at least 4 quart) noncorrosive pan. Place the pan over high heat and add the lime (Cal) and stir until it is dissolved.
3. Boil the corn; add the corn into the lime water, stirring gently. Use a slotted spoon and remove any kernels that float to the top of the water. Allow the water to boil then reduce the heat to a simmer, allow boiling 15 minutes. Remove the pan from the heat and allow the corn to soak. Allow soaking, covered, overnight.
4. Wash the corn; this step is very important. If you don't rinse and clean the corn properly your dough will be yellow and taste like lime. Pour the corn into a colander and place it under cold running water. Use both your hands and rub the corn between your hands to loosen any hulls still attached to the corn.
5. Grind the (Nixtamal) you may use your food processor.
Tip: You can find calcium hydroxide (Cal) at any Hispanic supermarket in the spice section.
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Dear Chef, I made this last year. There is no comparison with this fresh masa and store bought! I was so inspired I ordered some blue corn that originated from Mexico. Now I'm preparing some to make my favorite tamales for my family. Thank you for the video!
Did you need to add anything to the masa or were you able to use it as is? I'm trying to make banana leaf tamales for the first time and would appreciate any advice or tips!!
I live in the South of France and can not get masa here and didn't know how to make it. Thank you so much for posting this video.
Have you tried shop.goldminenaturalfoods.com/searchprods.asp? I get mine from them and it's so good. I love the video but, honestly am probably not going to make my own so want to find the healthiest kind I can. I hear that Bob's Red Mill is good too.
Thank you. I raise blue corn and already nixtilized the corn because that releases the niacin. Now I know the rest of it.
Great video, nixtamalization is a very important step, this guy shows you how. I like how he talks about the history of the process and how without it pelagra was ravenous.
Thank you for bringing this update. My mother and grandmother made this frequently almost daily. What ever masa they made on that day they use it all up from start to finish.
I'd like to to know how long you can store the masa. Is it best to store the nixtamal in the refrigerator so that I only grind for the day or as needed. Or store the nixtamal and if so; how long will it keep?
There's reason these processes have stood the test of time for thousands of years. I love learning the history of a place connected to its food.
Thank you Chef Cesar🌞🌟 Amazing teaching and technique. Will enjoy following your recipe😀😀
Chef, a lot of people living outside of mexico (and/or outside of a corn farming rehion), looking to try this for the first time may not know a critical fact ... that the dried corn youre using is Field corn aka dent corn, NOT popcorn.
I thought you could use either?
Can't you use either?
8 years later, you saved me a lot of frustration and money. A meat grinder! HA!! I was told I needed a powerful blender, or a wet grain grinder. I'm out of room and patience for storing one more gadget. 😆I have a meat grinder attachment- YES, thank you so much.
I been looking around if anyone had came up the a video about making "Corn Masa" for tortillas., corn bread, corn croms for frying fish and poultry --- Thank you a great video. Keep them coming I am hook!!!!
+peter zelaya Happy you found the video you've been looking for! Don't forget to subscribe to our channel!
done!!
Peter where do you get the cal to buy in Los Angeles? I was taught to make Masa from a very young age and would like to know where I can purchase the cal. We soak the corn and cal overnight, then wash corn thoroughly until all the skins on the corn comes off, then grind the corn and add water to the consistency you need the corn. We bake the tortillas on a cast iron comal purchased from Walmart. I am looking to see where I can find the cal though. Any help on this? Jean
Thank you for this. My corn is soaked and ready to grind. I don't have a grinder but read it can be done in a food processor. WIll try that.
Thank you for this video. Interesting and fun. Peter was informative and an enjoyable host.
How does fresh masa compare to the store bought powder? Is it worth the effort?
Gracias amigo me encanto you explained very well..was wondering at one time para que era el cal..ya se..thanx
This guy is so likable!
Maíz=criollo, cal de piedra=5grs por kilo de maíz,agua=80 celcius, coccion=cuando el maíz empieza a reblandecer,remojo=12 horas,molienda=piedra de granito a 500 r.p.m (molino), temperatura de la masa=tibia. Regla el agua nunca debe de hervir.
Excellent … thank you Chef
This lesson is awesome... cheap good food for the win!
Muchisimas gracias lo voy hacer ojala esta noche!
Supone uno hechar sal con el cal?
I am hoping to do a Church Christmas dinner featuring tamales this year. Thank you for the method so much.
Thanks for showing the processing masa
Can i use lemongrass ash?
Thank you soo much! I am going to do this right away
Is that dent corn? Can regular sweet corn that has been dehydrated be used for less starch?
Hey Chef,Jumping in with both feet. Bought a Metate' to do a 2nd grind after running the nixtamal thru a grain mill. How long will the nixtamal remain fresh if not ground right away? Great video!!! Thanks for the lesson...
That’s great if you grind the masa in a metate is going to give
you very smooth masa and when you cooked the tortillas they will puff up very
nice. The nixtamal can keep in the refrigerator for about 5 days.
A repeating problem humans have is their desire to cut corners. This sometimes works out, sometimes it leads to new inventions or processes, but, it can also be detrimental. The Europeans saw this corn and wanted to find a way to cut corners, probably for profit, and figured they could cut out the whole preparation process and just use raw corn. It would have been fine had people not used corn as a staple food and cut out the prep too.
It's always a good idea to pay attention to those who came before. They have experiences and if something is done a certain way, maybe it should be questioned why. In this case, the preparation makes the corn better for you.
felicitaciones exquisito. gracias
What kind of ashes?
ruclips.net/video/9VjchvSXklU/видео.html
Very informative video, & fyi: Mexicans were Native Americans, as well. They still are, just mixed - some with Spanish & African.
Good
Can I use dried yellow corn from Midwest cornfields? It's the corn we normally feed our cows with.
Thank you chef! I will make tamales next week.
can i use a the one we use for popcorn
Did you put the corn in the boiling water before the calcium hydroxide???
thankyou so much!
hi. any substitute of calcium hydroxide
He did say ashes, idk maybe burn some wood. Add a tablespoon in your mixture. idk. If I can't find it that's what I'm planning on doing.
Buy pickling lime for making pickles...same thing.
chloe gilbert that's acidic
Bleach. What it's alkaline.
Lel jk
Lime cN be found in canning section by pickle stuff.
Handsome chef : )
Does anyone know what the advantage is to doing the process yourself versus buying the masa in the bag? it tastes better? please elaborate? If i am going to do the work, I want to know what the advantage over buying it in the bag is.
The main reason for doing this yourself is to make it fresh, many times when you buy the masa in the bag it has been frozen and they probably add some type of food preservative to keep it from going bad.
Is the lime dangerous? I heard it can blind you. I've always been afraid of it
Good video.
hola chef!! Qué aditamento ulitizo, para moler en la kitchen aid!!! es para granos o para carne!????
Utilize el que se usa para moler carne.
muchas GRACIAS!!!
How long will the Mesa last
How fine do you grind the corn?
can you just use lime instead of ashes?
I normally use the kitchen aid grain mill attachment but you have used the food grinder with about the same results.
Which of the two would you recommend, the grain mill attachment or the meat grinder?
The grain mill but it only serves one purpose. If I could not afford both, I would buy the food grinder which also grinds meat
If you have the grain mill attachment it will work better, but the meat grinder will do the job as well.
i tho you cant use Wet stuff or it will clog on Grain mill?
Dear Steve i tried your method ,but the corn we have is bad quality and 3rd grade , i put the lime and even added half a teaspoon more and put it to the boil for 30 minutes and when im grinding it , no way i got the texture you have which is DOUGH LIKE. Mine came out with lumps .What can i do with this type of corn that there is no other substitute.
The daily grind
How did the skin of the corn go off?
He added 5 heaping TBS of CAL bahahaha!
People have told me to use a meat grinder before but in this video.. it doesn't look finely ground enough for tortillas. Do you have any suggestions for other grinders that we can access in the U.S.?
Usually meat grinders have more than one blade, so you want to use the one that has the smallest holes. Also, if is not fine enough you can pass it a second time through the grinder.
Can I use frozen corn and soak that in the lime solution? Or does it need to be dried corn? I get bags of frozen organic yellow corn from Costco and was hoping to use that. Thanks for the great tutorial.
It has to be dry corn.
Thank you!!
Where can get the machine?
Im trying to make corn chips. Can i use store bought masa? I would like to make my own but all i can find is premade masa.
Hi Mike, yes you can use the store bought masa to make tortillas for the chips.
Must the corn be dry before the calcium hydroxide process or can I use fresh corn?
The corn needs to be dry when using it to make corn masa.
Escoffier Online oh ok thank you. And you say I can just use canned hominy do I just rinse it well?
The can hominy is used for a different purpose it may not work to make masa.
No. It doesn't. You can prepare corn masa out of fresh corn...
The CANNED hominy is also used for making grits. But it can also be used to make masa. Go to zoylaM in youtube and check on precious additional info...
Can I do this in my pressure cooker? I don't have a stove or pot.
Go to Mexican store. You can buy nixtimalized corn in plastic bag or fresh Masa ready to be pressed into tortillas. You will need a stove to cook tortilla. Can buy single electric burner. Don't buy induction burner because it changes food taste. I also once used Korean style portable gas cannisters stove.
I'm curious to try this! Unfortunately I can't find dried corn here in Canada. Could I roast fresh corn in the oven?
Derek D I found some, try an ethnic supermarket or check online you will find it for sure
I bought chicken feed. It's very cheap snd it was at my local market in the pet section.
I tried doing this but I don't think it worked. The corn got soft but I never was able to "peel" off the corn hulls. Did I do something wrong?
You can cooked the corn little longer and leave the corn in the water over night, you will see that the skin will peel right off.
Hello! Why you add the hydroxide ? Can you explain me please.
Regards Greg
MrFluero the calcium hydroxide creates a basic solution. This helps break down some of the compounds in corn and make is better to eat.
Using ashes is my preferred method now.
Can you use ashes from the fireplace? Just regular wood ash?
@@heathercommonsense377 Needs to be hard wood ashes and that's what most people burn anyway. When I need some, I make sure they're cool and sift them through a fine strainer. There are several videos of how to use them to make hominy. It's not that different and free.
Is it possible to use frozen corn instead dry corn?
no
Can you use the big can of corn if you don't have the ash?
That corn in the can is already cooked, you need to start with raw corn. You can find the calcium hydroxide in a Mexican food store by the spices section. Is label as Cal.
can i use any type of dried corn in making masa?
The best two types of corn would be white corn like the one I used, or yellow corn. However if you are able to find blue corn you can used that as well.
+Escoffier Online thank you! I can't find any food grade calcium hydroxide here in our country, is there any substitute for calcium hydroxide?
In the video he said you can use wood ashes
"Pickling Lime" is the same thing. People don't pickle foods in your part of the world?
Dent corn is best
What grinder attachment/brand is being used?
Kitchenaid FGA
Food grinder attachment.
If I want to make a Tortilla out of this dough, do I add pork fat to it then press it on a Tortilla press?
You don't have to add any fat to this dough, all you do is add water to make the dough softer and press into tortillas. You would add pork fat if you are making tamales with the dough.
Escoffier Online thank you chef!
You can, but measured... And instead of plain water you can add a little bit of canned chicken or vegetable broth, as long as you keep the final dough (which this is, a dough...) with the right consistency... to press... for tortillas...
What is the name of the corn to buy online
Is it dent corn ?
Where do you guys buy online ?
can we use the same amount of fresh squezzed lime?
Doesn't work, lime and cal are two different things on different parts of the pH scale
you cant use the citrus fruit lime it won't work
Super easy; buy them at the store.
There, save you 2 hours.
We wouldn't be watching this video if we wanted it store bought.
So if you eat raw corn off the cob, you’re not getting much nutritional value at all from the corn?
Thanks for the lesson. It is much appreciated. I love learning to be more self-sufficient, and to eat and live in a more basic way.
I just have one question. You cook and soak the corn until the skin slips off, but are you supposed to grind it up (skin and all), or do you let the skin float off when you rinse it? Would the skin of the kernel inhibit digestion?
You need to wash the nixtamal before you grind it to removed the skins. You scrub between your hands.
where do you buy dry corn
If you have a Hispanic food store in your area you can find the dry corn there.
Everyone makes tortillas, but I can't find anyone making TACO shells. Years ago I had them fresh & nothing tastes like it. Nothing in the stores & especial not those hard crunch shells they sell. The TACO's I had were not hard cracked shells. You deep fried them in oil but not so long that they turned into a crunch. Long enough to hold a shape if u wanted it that way, but I liked them softer, they were cooked yet tender, & it was amazing. They were made & sold in a can, they had been pre cooked & browned they looked grilled. Yes, I know you can buy soft corn shells in the stores & you can cook them in a small amount of oil but they are nothing like a taco shell, it’s more like a corn tortilla than a taco. I contacted the company & it changed hands I think it was the late 70 early 80’s & the new company thought it didn't sell enough for them to keep making them. I told them; no one knew what to do with them & today you can show people what to do with them but, they still don't do them. I tried to make it up my own recipe, but it doesn't come out right. I have talked to many people & no one I know has seen them let alone used them. The person who showed me this was well traveled so I don’t know where she picked up how to cook them. She was from Texas, so I am guessing it is in that area. The company who took over the original company kept the same name & it was called Old El Paso. Even if they posted the recipe for people like me it would be great. Maybe you can help. People I knew who hated tacos loved them. I would have taco parties & everyone found them to be the best thing they ever made. Tacos have never been the same please help! Thank You
About thirty to forty years ago, some company decided to make precooked corn tortilla shells, and they were garbage and will always be garbage. We made our own corn masa from hominy and fried them. There is no comparing the two.
My parents bought the canned tortillas! Fresh are so much better.
Can you convert corn meal to flour for tortillas?
+gregory coates The corn needs to be whole in order for the Nixtamalization process to work. Once the corn is ground if you soak the corn meal in an alkaline solution it would turn into a paste.
+gregory coates Dude you are really asking in how to turn corn into wheat?..really???
There is a recipe for corn tortillas using a mix of wheat flour with corn flour (the kind you make cornbread from). I was living in China without maseca so tried it. The taste wasn't correct but texture was ok. For every 2 cups of masa harina called for in a recipe, substitute 2/3 cup cornmeal and 1 1/3 cup all-purpose flour. Unlike fresh masa, ground cornmeal isn't boiled with lime, so you can add a squeeze to your dough if you'd like. In the end I decided to make flour only tortillas.
isn't that how you make hominy?
Great video thanks for sharing. Is that a kitchen aid meat grinder? How many times did you have to run it through. It does not look like it is fine enough for tortillas though. Possibly tamales. I have been in search for a good molino that will grind nixtamal to the right consistency. I have yet to find one, other than the nixtamatic from mexico which will run about 500 dollars once all is said and done and you get it to the states. Any thoughts on this? Mexican Embalado makes an awesome mill but its really huge. would still want it but most likely a few thousand dollars. But it grinds the masa so fine that it puffs up like a pillow when you cook the tortilla on the comal.
+Cookingdude 123 (Sean Maggi) It is a kitchen aid with the grinder attachment, I only ran the nixtamal once through the grinder, but you can do it twice if you want to get a finer masa.
cool thanks. I have found a way to get the corn fine enough to make puffy tortillas, but I have to blend the corn in my kitchen aid blender with a ton of water so the masa does not seize up. Make a slurry, then I have to cheat and add some Maseca to get it to the proper masa for tortillas so they puff. Still about 75% whole corn 25% maseca, but other than buying an awesome expensive molino I have not figured out another way. Have you had issues with this as well using the kitchen aid and getting the fine enough texture for fluffy, puffy corn tortillas? Just trying to pick your brain thanks man again for the vid.
+Cookingdude 123 (Sean Maggi) It has worked for me if you run the masa twice through the grinder it comes out very fine.
will give it a try. I tried running it through my meat grinder with the smallest plates but still had to big of pieces in it. will give it a go again, thanks.
I'm pretty sure you need 2mm plates. Amazon sells them.
When you say ashes..what kind of ashes we are looking for?
+Lorena A In the old days the native Indians would use ash from any hard wood to make the corn into nixtamal, in some places in Mexico they still used ash to make it.
@@escoffieronline To be clear, instead of lime,
ash is boiled in the water and then add corn to it?
amdavadi swatantra
Yes, exactly
Dam you talk a lot but I learned
something new! Thank you for the video.😊
i have one word for you ! EDIT!!!!!!
Lye or Lime or Lyme?
Calcium hydroxide which is lime.
www.amazon.com/gp/product/B00EMFQHVA/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1
Good info but could use work on your presentation. Might be worth the time to write out a script and run thru it a few times. You could get rid of a couple dozen " you know". Repeating a fraze that doesn't add anything to the content can really take away from the message.
Him: "I'm gonna use three-four tablespoons" - and the next moment he's putting 5 heaped tablespoons in the pan.
Me: Ok, let's find another chef to watch...
That's one of the things I like about this guy!
There are "people" that follow other people?
il chiacchierone (chatterbox)
Thanks for this.
Also, "any hispanic/latin american" does not include Colombia, you may struggle to get any of that in Colombia, everyone eats imported or genetically modified rice,
sad,
Patrick Gill what about arepas made with P.A.N. flour? That's not rice based?
Painful to watch. Hay dios!
Efrain Flores Porque?
To much talking to prolong the video..to get more minutes..
So in other words you need gluten to bond the corn together.
You mean the south part of North America not the north part of South America
At the 3 minute mark he finally begins to show you how to make the food then he really drags on and on
Holy shh. To much talking
They wasn't women if they didn't make sandwish. You are fake new.
Boring!!!!!