I discovered Masienda by accident. I was absolutely thrilled to get masa harina to make tortillas at home and the flavor brought me back to my childhood visits with my Mexican grandparents and getting fresh tortillas from the market. I am a huge fan and will get the book. Thank you!
Rick, am akways impressed with you. Your guest and your recipes, am Latina and am glad to say you do get our food! I been your fan for many many years. Thank you👍
Since my first purchase of their conico field corn, Masienda has literally transformed my culinary life, just as Chef Rick had with his TV shows and tutorials. Thanks so much to both you!
I'll have to show this to my husband. He was just telling me the other day about the time he worked in a tortilleria. He had to get up at like 2am and work until 2pm, 6 days a week. He put the machine together every morning. He said it was a hard job and he didn't last more than a few months. It was the only tortilleria in the town and surrounding towns at that time.
What a great video!!! It reminds me of my visits to my grandmother's house. She always had a 5 gallon bucket of maiz ready when we arrived. We would take it to the local molino to be ground into masa and she would make us tortillas. Never missing from the table was the queso fresco, avocado and chile. Thanks for the memories!!!!
Oh I’m so excited, I just started to watch the video, I’ve seen all of his stuff, I’ve tried next time all three times I’m hoping there’s some advice on how to properly hydrate the MASA love your stuff Rick always great
I love this video! It is so great to see the start to finish on tortillas! I bet those tortillas were the best flavor and texture that you will never get from store bought tortillas. Thank you for this great demonstration!
great video, without the nixtamalization process you cannot survive by eating just cooked corn as you will get niacin deficiency. really amazing feat that the indigenous people of the americas figured this out thousands of years ago.
I was wondering if that was why/how the Indigenous Americans weren't afflicted by Pellagra,* like Europeans were after corn became a staple of their diets from the 1500s onwards. Most *_traditional_* Western European cuisine would not be possible without ingredients originating in the Americas. *Pellagra is a disease caused by a lack of the vitamin niacin (vitamin B3). Symptoms include inflamed skin, diarrhea, dementia, and sores in the mouth. Areas of the skin exposed to friction and radiation are typically affected first. Over time affected skin may become darker, stiffen, peel, or bleed.
I have my grandma's metate which my dad had inherited when she passed(she lived to 104). She would actually use it to grind corn. I'm going to have to try using it. I need to get his book. Thanks Chef Bayless 🥰👍🏻
I saw a picture of picaditas (one of many traditional dishes from my grandma and mom's hometown), so I can respect this guy. When trying a tortilla, making a taquito de sal elevates the experience, it brings memories to us who were invited a taquito de sal at the tortilleria when we were children (nowadays they don't give them out anymore).
Although I can easily get ready made masa in my neighborhood I would love to try and make my own masa from dried corn. I grew some field corn this summer (to run my beans up) and might take those ears now and try to make some masa. What fun. Thanks for the tutorial.
Chef Rick,years a go I had the pleasure to be in Zihuatanejo on my honeymoon,where I met Chef Edgar Navarro,who spoke about you very highly.Besides having great honeymoon, I went with him to that 4 am fish market on the beach,it was truly great experience!
I hope to one day visit your restaurants and try your food. Between the various regions and cuisines of Mexico and South East Asia (Vietnam and Thailand especially), I am in heaven!
How is it that Joe Walsh and I are the ONLY TWO PEOPLE who caught the MASSIVE MISTAKE of adding TWO FULL POUNDS OF CAL! Joe correctly pointed out that he should have said 0.32 ounces, or 9 grams of Cal. Thank you, Joe. You are my brother from another mother.
I've done this before but wanted to watch the Rick version since I hadn't seen it. WOW...yeah, got the 1% right but when he said 32 oz, I got totally confused. Thought maybe it was the weight of slurry but that didn't seem right either...yeah 9 grams is good.
Watched the video for the first time today and caught the mistake as soon as he said 32 oz. 😳 Wanted to read the comments to see if someone had already commented on the boo boo before posting anything. 👍
This is the prime example of a recipe that should be cooked by the community for the community on a regular basis, it's just not worth doing small batches at home. My area has a community garden for some years now, I gotta convince them to do this.
This is a close way to make them but there’s nothing like the tortillas from home!! It’s a nice video that brought so many memories, smells, tastes, happiness and sadness. On the other side who can have that big machine to make the dough!! It must be very expensive!
@quetzgo I was born and raised in the RGV of TX, back in the ‘60-70’s. I still remember going over to Progreso and Reynosa, MX with my best friend and her mother. The wonderful days when it was safe to do so. I remember the markets, the street vendors, the Smells and the flavors. We would sit on top of their VW Bug, eating various foods, while her mother left us there to shop for more food. Memories… The machine pictured on this video cost about $2,000.
@@roxanneb6208 it sounds like you had a nice and hppy life growing up. I wish times were like those days now, no malice, we could be playinqg outside without a care in the world. I wish our kids could have experienced those days. Life was uncomplicated. Do you have the machine?
"Ideal ratio" of 1% (not 1:1!). "32 ounces of Cal" (Ca(OH)2 @ 2:20 min)?! 2 lbs of corn is 32 ounces, which means 0.32 oz (9g) of Cal. Sorry, I can only hear the mistakes.
L💛VE MASA, especially if can get FRESHLY ground, as I do for my tamales. Here in SW USA , we get fresh corn and flour tortillas daily, but sadly almost all tamales - except mine - are made with the dry Masa Harina powder.
What size press is used in the video? I know there are two sizes that are offered on the Masienda website, just wondering if I should get the larger size. I falling in 💜 with masa !
Can you dry the masa and make your own "masa harina" or something along those lines? I would just love to be able to store the dried flour and make tortillas whenever without having to nixtamalize each time. Thanks
You skipped the most important step for me in making tortillas. Achieving the perfect consistency and texture before pressing. Do you rest the dough I just want to make a good thin taco because the stores here fail and Mexican town is 7 hours away in Detroit.
Food grade calcium hydroxide can be found where canning products are sold, what you would find at the big box hardware stores have the industrial calcium hydroxide that would not be food grade.
@@pigetstuck It has to do with the facility where the cal is made. Industrial facility does not have to follow cleanliness rules and regulations nor be inspected by the FDA whereas the food-grade facility would. Hope that helps answer your question.
In relation to Maseca, is there a difference in the way regular Maseca is made and the way Maseca brand makes a kind they call nixtamalizado? I find the latter to taste more like a fresh masa.
I think it has all been nixtamalizado. Otherwise it could not be digested. But some of their products have more of the cal and therefore may have a different flavor.
If it has lime, cal or calcium hydroxide as one of the ingredients and corn as the other than that masa has already been nixtamilized. Maybe its just a selling gimmick?
Never put a plate in the window unless it's perfect. (32 oz ofCAL? - should have edited/re-recorded) Saw earlier comments too but it's worth restating to keep it at top.
I believe he misspoke on the amount of cal required for this demo. If he had two lbs of corn (32 oz), at 1% of total corn weight, the cal should have been weighed out at 0.32 oz, not 32 oz as he said. Not a nitpick, folks should have the correct info if following a recipe, especially when dealing with chemical additives.
Thank you Joe for catching the obvious math error....kind of ironic that the "experts" get the 1 key piece of information 100% wrong. Who wrote that book for this guy? Also, I can understand if you get it wrong in a live demo, this was filmed and edited. It's no wonder there are some many terrible tamales in the world.
You don't need to do all that work to make masa from corn. Dehydrated sweet corn can be used to make a corn flour and the rehydration is not difficult. That is where the real nutrition is. The type of corn/grain used by Native Americans no longer exists anymore. Their techniques may have preserved some nutrition for their era but modern day nixtamalization for Field Corn or Dent Corn no longer holds onto its nutrition. That type of corn is dead upon picking. The processing actually degrades the product further, creating a high starch, nutrition less, saturated type of fat end product that gets turned into a processed food. In fact, modern day masa used to make tortillas and chips, tamales, etc. is part of the reason for so many health problems among the Mexican American culture. Starting in 2024, Mexico won't even accept corn masa (Field Corn/Dent Corn) from the states that has been sprayed with glyphosate. Cultural pride should have it's limits. 🌽
I discovered Masienda by accident. I was absolutely thrilled to get masa harina to make tortillas at home and the flavor brought me back to my childhood visits with my Mexican grandparents and getting fresh tortillas from the market. I am a huge fan and will get the book. Thank you!
Rick, am akways impressed with you. Your guest and your recipes, am Latina and am glad to say you do get our food! I been your fan for many many years.
Thank you👍
Since my first purchase of their conico field corn, Masienda has literally transformed my culinary life, just as Chef Rick had with his TV shows and tutorials. Thanks so much to both you!
I'll have to show this to my husband. He was just telling me the other day about the time he worked in a tortilleria. He had to get up at like 2am and work until 2pm, 6 days a week. He put the machine together every morning. He said it was a hard job and he didn't last more than a few months. It was the only tortilleria in the town and surrounding towns at that time.
What a great video!!! It reminds me of my visits to my grandmother's house. She always had a 5 gallon bucket of maiz ready when we arrived. We would take it to the local molino to be ground into masa and she would make us tortillas. Never missing from the table was the queso fresco, avocado and chile. Thanks for the memories!!!!
Oh I’m so excited, I just started to watch the video, I’ve seen all of his stuff, I’ve tried next time all three times I’m hoping there’s some advice on how to properly hydrate the MASA love your stuff Rick always great
I love this video! It is so great to see the start to finish on tortillas! I bet those tortillas were the best flavor and texture that you will never get from store bought tortillas. Thank you for this great demonstration!
Huge fan of Rick and Molinito owner! Can’t wait for the book to come in !!
great video, without the nixtamalization process you cannot survive by eating just cooked corn as you will get niacin deficiency. really amazing feat that the indigenous people of the americas figured this out thousands of years ago.
I was wondering if that was why/how the Indigenous Americans weren't afflicted by Pellagra,* like Europeans were after corn became a staple of their diets from the 1500s onwards.
Most *_traditional_* Western European cuisine would not be possible without ingredients originating in the Americas.
*Pellagra is a disease caused by a lack of the vitamin niacin (vitamin B3). Symptoms include inflamed skin, diarrhea, dementia, and sores in the mouth. Areas of the skin exposed to friction and radiation are typically affected first. Over time affected skin may become darker, stiffen, peel, or bleed.
I have my grandma's metate which my dad had inherited when she passed(she lived to 104). She would actually use it to grind corn. I'm going to have to try using it. I need to get his book. Thanks Chef Bayless 🥰👍🏻
I saw a picture of picaditas (one of many traditional dishes from my grandma and mom's hometown), so I can respect this guy. When trying a tortilla, making a taquito de sal elevates the experience, it brings memories to us who were invited a taquito de sal at the tortilleria when we were children (nowadays they don't give them out anymore).
It’s amazing that people however long ago figured out you can do this to corn to transform it for whatever purposes you have. Neat
Although I can easily get ready made masa in my neighborhood I would love to try and make my own masa from dried corn. I grew some field corn this summer (to run my beans up) and might take those ears now and try to make some masa. What fun. Thanks for the tutorial.
Outstanding video very informative and interesting Thank you Mr Bayless
I can’t wait to get my copy!!
for 32 oz of corn you would use 0.32 oz of cal for a 1% cal (w/w) ratio
Thanks for clarifying.
Thank you! I was about to write a comment too, but checked to see if anyone else noticed it. Glad someone else picked up on this.
Chef Rick,years a go I had the pleasure to be in Zihuatanejo on my honeymoon,where I met Chef Edgar Navarro,who spoke about you very highly.Besides having great honeymoon, I went with him to that 4 am fish market on the beach,it was truly great experience!
You got me excited... I can't wait to try making my own corn tortillas! Thank you for this great vid!
Excellent! I got to get my hands on one of those molinitos! I have excellent corn but haven’t been that successful in grinding my own maíz.
This is going to be an Epic Series! Can't wait..
That was so cool! I've been a fan of your channel for so long and you never disappoint. Just you being you and sharing what you love.
I hope to one day visit your restaurants and try your food. Between the various regions and cuisines of Mexico and South East Asia (Vietnam and Thailand especially), I am in heaven!
How is it that Joe Walsh and I are the ONLY TWO PEOPLE who caught the MASSIVE MISTAKE of adding TWO FULL POUNDS OF CAL! Joe correctly pointed out that he should have said 0.32 ounces, or 9 grams of Cal. Thank you, Joe. You are my brother from another mother.
I caught that too. I thought, what the hell! A one to one ratio???
I've done this before but wanted to watch the Rick version since I hadn't seen it. WOW...yeah, got the 1% right but when he said 32 oz, I got totally confused. Thought maybe it was the weight of slurry but that didn't seem right either...yeah 9 grams is good.
Watched the video for the first time today and caught the mistake as soon as he said 32 oz. 😳
Wanted to read the comments to see if someone had already commented on the boo boo before posting anything. 👍
This is the prime example of a recipe that should be cooked by the community for the community on a regular basis, it's just not worth doing small batches at home. My area has a community garden for some years now, I gotta convince them to do this.
This was great! Thank you, definitely would like to see more collaborations!
Very interesting video. Demystifying masa. Thank you!
I understand this tasty and healthy process a lot better now... Masa
For 2 pounds of corn you need .32 ounce of cal. Or for one Kilo of corn 10 grams cal. (DO NOT USE 32 OUNCES OF CAL FOR 2 POUNDS OF CORN.)
Omg! Me encanta esto!! Gracias senores!
Great book!
That was super interesting - thanks!
Awesome job Jorge!! I am friends with Tia Dagmar and your mom Jaq!!
Mis respetos, eso es amor a la cocina.
Cool.
underrated cooking video.... just way to much work for me to do at home... lol If I ever get a dream kitchen with lots of counterspaces maybe one day.
This is a close way to make them but there’s nothing like the tortillas from home!! It’s a nice video that brought so many memories, smells, tastes, happiness and sadness.
On the other side who can have that big machine to make the dough!! It must be very expensive!
@quetzgo I was born and raised in the RGV of TX, back in the ‘60-70’s. I still remember going over to Progreso and Reynosa, MX with my best friend and her mother. The wonderful days when it was safe to do so. I remember the markets, the street vendors, the Smells and the flavors. We would sit on top of their VW Bug, eating various foods, while her mother left us there to shop for more food. Memories… The machine pictured on this video cost about $2,000.
@@roxanneb6208 it sounds like you had a nice and hppy life growing up. I wish times were like those days now, no malice, we could be playinqg outside without a care in the world. I wish our kids could have experienced those days. Life was uncomplicated.
Do you have the machine?
@@quetzgo No, I do not.
"Ideal ratio" of 1% (not 1:1!). "32 ounces of Cal" (Ca(OH)2 @ 2:20 min)?! 2 lbs of corn is 32 ounces, which means 0.32 oz (9g) of Cal. Sorry, I can only hear the mistakes.
In these. I can't lose
L💛VE MASA, especially if can get FRESHLY ground, as I do for my tamales. Here in SW USA , we get fresh corn and flour tortillas daily, but sadly almost all tamales - except mine - are made with the dry Masa Harina powder.
Exactly what this gringo was searching for 😊
What size press is used in the video? I know there are two sizes that are offered on the Masienda website, just wondering if I should get the larger size. I falling in 💜 with masa !
@Rick Bayless I am assuming this is "dent" corn? Also, can I use a "Grainmaker 99" mill to make the masa? Cheers Chef
Could we use a coffee grinder for the grinding of the masa? There’s grinders with adjustable fineness out there.
Congrats
Neato Ty
Can you dry the masa and make your own "masa harina" or something along those lines? I would just love to be able to store the dried flour and make tortillas whenever without having to nixtamalize each time. Thanks
but what was the variety of corn used?
Question can you dry out the masa after nixtamaltion?
So what's the difference between masa corn and corn meal for grits ? Is it different kinds or just not processed?
How would you rate Cal to Ash? Better, worse, just different? Or easier / harder?
You skipped the most important step for me in making tortillas. Achieving the perfect consistency and texture before pressing. Do you rest the dough I just want to make a good thin taco because the stores here fail and Mexican town is 7 hours away in Detroit.
Okay I was wrong. I see how you achieved the elasticity. Tytyty. I will let you know how they turn out
Can you under-work masa? Is there any advantage to working it tons?
What kind of dried corn kernels are being used?
What song is playing at the end of the video?
What is the real difference between the food grade and non-food grade?
Food grade calcium hydroxide can be found where canning products are sold, what you would find at the big box hardware stores have the industrial calcium hydroxide that would not be food grade.
@@MajorHavoc214 and what's the difference? why is one food grade and the other not?
@@pigetstuck It has to do with the facility where the cal is made. Industrial facility does not have to follow cleanliness rules and regulations nor be inspected by the FDA whereas the food-grade facility would. Hope that helps answer your question.
@@barrybrock1638 that is super helpful! so the concern is trace chemicals from the facility?
I was wondering that, too. :)
In relation to Maseca, is there a difference in the way regular Maseca is made and the way Maseca brand makes a kind they call nixtamalizado? I find the latter to taste more like a fresh masa.
I think it has all been nixtamalizado. Otherwise it could not be digested. But some of their products have more of the cal and therefore may have a different flavor.
If it has lime, cal or calcium hydroxide as one of the ingredients and corn as the other than that masa has already been nixtamilized. Maybe its just a selling gimmick?
Why didn’t you use the Masienda x Made In comal??
Mmm
Never put a plate in the window unless it's perfect. (32 oz ofCAL? - should have edited/re-recorded) Saw earlier comments too but it's worth restating to keep it at top.
I clicked on this video to learn about "Colonel Tomasa" whom I presumed was a Japanese commander in WW2
Can ash be used for nixtenalisation
yes
How did they make corn tortillas 100 years ago?
I believe he misspoke on the amount of cal required for this demo. If he had two lbs of corn (32 oz), at 1% of total corn weight, the cal should have been weighed out at 0.32 oz, not 32 oz as he said. Not a nitpick, folks should have the correct info if following a recipe, especially when dealing with chemical additives.
No maze?
RB is a nice guy when you meet him, in a scripted way!
Thank you Joe for catching the obvious math error....kind of ironic that the "experts" get the 1 key piece of information 100% wrong. Who wrote that book for this guy? Also, I can understand if you get it wrong in a live demo, this was filmed and edited. It's no wonder there are some many terrible tamales in the world.
hay
1% of 2 pounds is 2 pounds? 0.32 oz Cal?
This is how you make real posole not of the can people
2 lbs of corn with 32 ounces of cal? That’s a bit more than 1%
Background music was distracting
How in the devil can 1% of 2 pounds be 32 ounces?
32 ounces is 2 pounds.
You don't need to do all that work to make masa from corn. Dehydrated sweet corn can be used to make a corn flour and the rehydration is not difficult. That is where the real nutrition is. The type of corn/grain used by Native Americans no longer exists anymore. Their techniques may have preserved some nutrition for their era but modern day nixtamalization for Field Corn or Dent Corn no longer holds onto its nutrition. That type of corn is dead upon picking. The processing actually degrades the product further, creating a high starch, nutrition less, saturated type of fat end product that gets turned into a processed food. In fact, modern day masa used to make tortillas and chips, tamales, etc. is part of the reason for so many health problems among the Mexican American culture. Starting in 2024, Mexico won't even accept corn masa (Field Corn/Dent Corn) from the states that has been sprayed with glyphosate. Cultural pride should have it's limits. 🌽
A lot of your viewers probably don't know that you are talking about field corn and not sweet corn.
When are you getting skip on your show ricky
Napokon, MASKA je pala