Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

bimbojones

Making Fresh Masa

Recommended Posts

Hello:

 

Here's the info on how I purchased a Nixtamatic. I never received enough interest from folks interested in a group buy, so figured I would follow up on how to get one yourself if you are so inclined.

 

Hello – finally able to purchase/import a Nixtamatic after several years of trying to find one. I contacted Nixtamatic a number of times but they would never respond. I think it’s due to a language barrier perhaps and maybe not wanting to deal with retail sails.

I simply searched for anything I could find to contact Boker directly who is a large hardware retail store near Mexico City.

Email them at:
telemarketing@boker.net.

 

Inquire about purchasing a Nixtamatic an sending to US. You will probably talk to a women named Rosy. She will quote you a price in Pesos including shipping. You then agree on the US Dollar Equivalency based on current exchange rates. In my case total plus shipping came to $510.

 

To make payment it was easiest to use POPMONEY in my case thru my credit union.

 

It worked similar to Paypal but doesn’t require a Paypal account and it was free versus trying to send a bank check to the Boker bank account in Texas.

 

Here’s where I sent payment via POPMAIL:

To A NOMBRRE DE BOKER S.A. DE C.V. (Checking)

Here’s the POPMAIL url: https://www.popmoney.com/

 

Rosy was very friendly I did have to use translation tools along the way but that was easy. She did not speak english, so couldn’t talk live.

Mention my name if you want as reference, but I don’t think you will need to.

 

Once all the details were worked out around payment, etc. The actual delivery to me in PA was very fast.

 

I did inquire about importing say 20 units or so as I was thinking there may be others that would want them and I would simply import and transfer at my cost.

 

The discount offered was minimal so I didn’t bother, and in various areas where I posted I didn’t get enough interest to make the hassle worthwhile.

 

Good luck – but if you are looking to purchase a Nixtamatic this is how you can do it!

  • Like 1

Share this post


Link to post
Share on other sites

After reading this in a couple of other threads, I finally bought an ultra pride. Tonight we made fresh masa and it came out amazingly smooth and perfect. We make tortillas and quesadillas at least once a week. Homemade Masa tastes so much better than Masa flour.

 

thank you for the idea!!  Now that I have the machine, I'm going to look into making dosa 

 

  • Like 1

Share this post


Link to post
Share on other sites

Wow nice creative solution using the Ultra Pride wet blender.

 

The Nixtamatic had been available via Ebay purchase for the last year or so for those who are still looking for one.  

 

Don't see them now but do a search on sold listings and you will find the seller. 

 

I have used it (Nixtamatic) a number of times now using 50 lb of white dent from Honeyville Farms via Amazon also no longer listed.

 

But you can go direct to their (Honeyville) site.

 

I simply make up a batch of about 3-5 lbs and freeze it after grinding with the Nixtamatic.

 

I also freeze whole nixtamalized corn for various posole recipes with good result. For the cal I have just been using Mrs. Wages Pickling Lime listed on Amazon and

works great.

Share this post


Link to post
Share on other sites

I have gotten organic yellow corn from Amazon and i just ordered some blue and organic white from the Roveyseed.com. They supply the tortillaria in queens, NY and they are very nice people. The idea to use the ultra pride came from this thread! I got a used one for $95 and shipping on Ebay. The friend who is teaching me is from Mexico. Her mom, who still runs her farm in Mexico, was in New York and came to my place  for a quesadilla dinner and wanted to know why we would ever use masa harina, when we could make it ourselves. I took it as a challenge. Cece has guided me and says the texture is spot on and our tortillas taste like Mexico.


Edited by SherryCobySam (log)
  • Like 1

Share this post


Link to post
Share on other sites

Last night's dinner was tacos.  The tortillas were made with Bob's Masa Harina...

 

Dinner04232018.png

 

As shown in more detail in the dinner topic:

https://forums.egullet.org/topic/156030-dinner-2018-part-1/?do=findComment&comment=2151559

 

Not bad but I think my masa was too dry.  There was no puff and only a bit of char.  I'm also afraid my griddle was too cool at 450 deg. F.

 

What temperature should the griddle be for tortillas?  Or if using the two temperature method, as I was, what should be the temperatures?

 

By the way I searched for the Rancho Gordo nixtamalized heirloom corn but found only white corn posole.

 

  • Like 1

Share this post


Link to post
Share on other sites
On 4/23/2018 at 10:30 PM, JoNorvelleWalker said:

By the way I searched for the Rancho Gordo nixtamalized heirloom corn but found only white corn posole.

 

So the posole is nixtamalized heirloom corn. It's just not ground. And you'd need a special grinder to get it fine enough for tortillas, which I haven't found on a home use level yet. 

I have to say I like that Bob;s Red Mill masa harina is organic but it's not my favorite. I wince as I say "Maseca...." which I really mostly dislike because they've taken over and pushed out a lot of small guys, not because the product is bad. They claim it's non-GMO corn. Who knows?


Visit beautiful Rancho Gordo!

Twitter @RanchoGordo

"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray

Share this post


Link to post
Share on other sites

And if you have Mexican friends who look confused (or angry) when you call the grain posole, gently explain that that's how it's done in the US Southwest and that we have our own traditions with corn as well. 

prepared Hominy=posole=dried nixtamal. 

Posole is also a finished dish in the US. 
Pozole is only the finished dish in Mexico. 
Maiz para Pozole is the raw corn and nixtamal is the prepared hominy. 

There will be a test! 

  • Like 3
  • Thanks 1
  • Haha 2

Visit beautiful Rancho Gordo!

Twitter @RanchoGordo

"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray

Share this post


Link to post
Share on other sites
9 hours ago, rancho_gordo said:

So the posole is nixtamalized heirloom corn. It's just not ground. And you'd need a special grinder to get it fine enough for tortillas, which I haven't found on a home use level yet. 

 

Steve, this is eGullet.  I've this on my counter...

 

Premier04252018.png

 

 

Tortilla press and chamber vacuum sealer shown for scale.  Think that would do it?  The problem with the Premier is it does not work efficiently for much less than a KG of material at a time and I eat maybe three of four tortillas for a meal.

 

How long does freshly ground nixtamalized corn last?  Can it be frozen?

 

  • Like 1

Share this post


Link to post
Share on other sites

I'm sorry. I'm somewhat confused. I'm old. Be kind.
By the way I searched for the Rancho Gordo nixtamalized heirloom corn but found only white corn posole. 
What were you looking for if not the posole? 
 

By "freshly ground nixtamalized corn", you mean masa, right? 
It's best the same day but loses a little something every day. I would guess 4-5 days in the fridge before it goes off. 
I have never froze it well but I have heard others think it's fine. 
I would make a batch and then make and cook tortillas. I've had them last well over a week once they're formed and cooked. Not as divine as right off the comal but better than using old masa. 


Sorry if I'm being dense. 


Visit beautiful Rancho Gordo!

Twitter @RanchoGordo

"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray

Share this post


Link to post
Share on other sites
18 minutes ago, rancho_gordo said:

I'm sorry. I'm somewhat confused. I'm old. Be kind.
By the way I searched for the Rancho Gordo nixtamalized heirloom corn but found only white corn posole. 
What were you looking for if not the posole? 
 

By "freshly ground nixtamalized corn", you mean masa, right? 
It's best the same day but loses a little something every day. I would guess 4-5 days in the fridge before it goes off. 
I have never froze it well but I have heard others think it's fine. 
I would make a batch and then make and cook tortillas. I've had them last well over a week once they're formed and cooked. Not as divine as right off the comal but better than using old masa. 


Sorry if I'm being dense. 

 

Not being dense -- and I am reasonably sure I am far older and more confused.

 

My reference of "Rancho Gordo nixtamalized heirloom corn" was from this post:

https://forums.egullet.org/topic/61988-making-fresh-masa/?do=findComment&comment=1849918

 

I had assumed, apparently incorrectly, that the product was already ground.

 

By "freshly ground nixtamalized corn" I meant masa.  But I was trying to distinguish between freshly ground masa and masa made from mixing masa harina with water.

 

Do you think the Premier grinder I showed would be able to grind your posole finely enough to make tortillas?  Is the correct idea that one cooks the posole before grinding?  Thanks for your help.

 

Share this post


Link to post
Share on other sites

I don't know about the Premier machine. I haven't had luck with it but I know others have and really like it. 

 

  • Like 1

Visit beautiful Rancho Gordo!

Twitter @RanchoGordo

"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray

Share this post


Link to post
Share on other sites
On 4/28/2018 at 6:36 PM, rancho_gordo said:

I don't know about the Premier machine. I haven't had luck with it but I know others have and really like it. 

 

I have the Premier grinder and have used it successfully to make masa from freshly nixtamalized corn. Lately I've switched to using a food processor. You have to do it in small batches and let it run a really long time. the corn eventually gets fine enough and sticky enough to form a ball in the processor. That's when you know it's ready.

  • Like 2

Share this post


Link to post
Share on other sites

I've got the Angel AG500 juicer, and as luck would have it, it lends itself very well to making masa. The juicer itself is essentially a 3HP motor, so it has no issues with the torque required. It's nowhere near as fast as the Nixtamatic, but for a home user it's fast enough. I was using a blender, but that necessitated adding liquid to get enough movement going and then balancing that with masa harina. With the juicer it is purely nixtamalised corn and salt.

 

The cleanup does take a while (fresh masa can be sticky!), so I normally do a double batch and then vac seal the masa in convenient portions. Heating the "old" masa in the bag to 40+ degrees and kneading it back into submission will make it easy to reform.

masa5.jpg

masa4.jpg

masa2.jpg

masa1.jpg

  • Like 4

Share this post


Link to post
Share on other sites

As Rancho Gordo is to beans, Masienda is to corn:

 

Masienda - masa supplies and ingredients

 

Started in 2014, they sell 15 varieties of Mexican landrace corn for masa, along with supplies.

 

As luck would have it, I recently gave away a never-used Indian wet grinder. I do have a commercial Vita-Prep blender, a Cuisinart food processor, and a Champion 2000 juice extractor with a nut butter mode. In another kitchen I have a long-discontinued Samap hand stone mill. I'm willing to buy either a metate and mano, or a Wonder Junior Deluxe+ Mill with masa auger (I distrust the less expensive equivalents). So I intend to figure something out, preferably stopping short of buying a Nixtamatic.

 

This is a classis "perfect is the enemy of the good" situation. The goal is to make the best tortillas one can eat all the time, not a once-in-a-lifetime bucket list cook like making potato chips. I'm reminded of grinding and extracting my own coconut milk. One has to source the right frozen coconut meat: Our fresh coconuts have insufficient fat, and frozen brands vary; country of origin is a good clue. Then extraction still doubles the work in a meal. The best Thai chefs I know, who cook Thai all the time, can't give up years of their lives to this, so they have definite preferences on which brand of canned coconut milk to use. There's something artificial about cooking Thai outside Thailand in any case; in Thailand one would go to the market and buy coconut milk from one vendor, paste from another, ... Canned coconut milk is not the same, just as masa harina is not fresh masa. Nevertheless, these cooks get to eat Thai all the time.

 

Prepping nixtamal is as easy as cooking beans from scratch. The crux move is grinding nixtamal into sufficiently fine masa. Here, I'm ready to place my bet that the winner is to grind wet in the Vita-Prep commercial blender, then thicken to the desired texture with masa harina, ideally something like Masienda sells. This is like cheating by adding white flour to whole wheat baked goods. Everyone does it.

 

I'll report back, after I've compared every approach I can, using various Masienda corn varieties.


Edited by Syzygies (log)
  • Like 1

Per la strada incontro un passero che disse "Fratello cane, perche sei cosi triste?"

Ripose il cane: "Ho fame e non ho nulla da mangiare."

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Henga
      Hi there! I am looking for a good Mexican cookbook. Any recommendations? Thanks in advance.
    • By newchef
      I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly.     Basically I process the following ingredients in a food processor to make the cream sauce.  I plan on freezing the sauce in ice-cube trays for individual servings.  The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven.   Thanks!   INGREDIENTS:   -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable broth -1/4 cup heavy cream -1 tbsp vegetable oil -3 garlic cloves -1 tbsp lime juice -1 tsp sugar -1 tsp salt
    • By David Ross
      Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand.
       
      The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico.  It’s a member of the flowering plant family Lauraceae.  The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado.
       
      Avocados grow in tropical and warm climates throughout the world.  The season in California typically runs from February through September, but avocados from Mexico are now available year-round.
       
      The avocado has a higher fat content than other fruits, and as such serves as an important staple in the diet of consumers who are seeking other sources of protein than meats and fatty foods.  Avocado oil has found a new customer base due to its flavor in dressings and sauces and the high smoke point is favorable when sautéing meat and seafood. 
       
      In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals.  Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon.  Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado. 
       
      When I think of an avocado it’s the Hass variety.  However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets.  This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/
       
      I for one must challenge myself to start eating and cooking more avocados.  I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado.
       
      Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.”
      See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
    • By Darienne
      Chile Rellenos.  Every Mexican or Mexican type restaurant we've ever been in almost, I've chosen Chile Rellenos.   I keep thinking I'll pick something different...and then I don't.  I've made them.  Once.  So much trouble.  And deep fat frying.  And of course in the Far Frozen North where we live, we've been able to get Poblanos (that's it) for only about five years now.  
       
      Imagine my delight, the appeal to my very lazy side, to discover the following recipe just a few days ago: https://www.homesicktexan.com/2018/09/chile-relleno-casserole-el-paso-style.html  .  And yesterday I made them and served them to guests with Mexican rice and black beans.  Died and gone to heaven.
       
      OK.  Truth time.  I used Poblanos and  I did not roast them to remove the skins.  In an electric oven, it's not a nice job.  And besides the skins have never bothered me or Ed at all.  But I did roast the Poblanos in the oven.  And then I used commercial salsa because we had one we liked.  (Did I say that I can be lazy sometimes?)  And I used Pepper Jack cheese.  Jack cheese is not always available in the small Ontario city we live outside of and pepper jack is even less common.  Buy it when you see it.  I defrosted some frozen guacamole I had in the freezer.  But by heavens the casserole was delicious and now it's on our menu permanently.
       
      So shoot me.  But I thought I'd share my joy anyway. 
    • By jackie40503
      I lived in Phoenix AZ a total of 24 years and during that time I found what the local restaurants call a Green Chili Burro. I have also lived and worked in 48 states and the only ones who have them is either in Arizona, Western New Mexico or Southern California. I am now retired in Northwest Washington State. I have searched the internet for recipes and have found that none of them taste the same. I have also written to many Mexican restaurants and either did not receive a reply or was told that they could not give out the recipe. I am now going around to blogs/forums dealing with Mexican foods hoping that someone would have the actual recipe from one of the restaurants. Its not like I am going trying to compete with them since I live along way from those areas and only wish to serve it in my own household.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...