Title: How to Make Corn Masa | Cómo Hacer Tu Propia Masa de Maíz
Headings: Corn Masa
Corn Masa
Corn Masa - Masa de Maíz
How to make Corn Masa, step by step:
JUMP TO FULL INSTRUCTIONS
(This manual plate grinder could be replaced with a food processor, however, the texture cannot be duplicated.)
HOW TO MAKE CORN MASA
Course Basic Recipes
Servings 2 Pounds
Ingredients
Instructions
(This manual plate grinder could be replaced with a food processor, however, the texture cannot be duplicated as of that or fine masa if you use a food processor..)
Notes
Nutrition

Content: JUMP TO FULL INSTRUCTIONS
Use clean corn seed, remove any chaff from the corn husk, rinse with tap water, and then remove any excess water using a plastic colander. ( Please check the ingredients list below)
Put the corn into a non-corrosive pot. Use 2 to three liters of water per each one kilo of corn. Add two tablespoons of dried powered lime (Mexican cal) dissolved in ½ cup of filtered water. CAL MEXICANA.- You can find “cal mexicana” (powdered lime) in most Latin or Hispanic grocery stores. Transfer all these ingredients into a clay pot (preferably) and let it boil for few minutes (15-20 minutes), stir slowly using a wooden kitchen spoon. Remove the pot from the stove, cover it with a lid and let it cool overnight. You know that the corn is ready if it easily peels off when you rub it with your fingers after 15 -20 minutes of cooking. The next day, remove all the liquid (also known as “ nejayote”), and rinse the corn two or three times rubbing off the loose skin until the kernels are quite white and the water looks clean. Drain well.