How to mix masa for tortillas | From Kernel to Masa (Ep. 6)

Рет қаралды 27,941

Күн бұрын

Masienda founder Jorge Gaviria walks you through the ingredients, tools and prep that you'll need in order to get started on the kernel-to-masa process.
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Heirloom Corn Masa Harina: masienda.com/masaharina
Tortilla Presses: masienda.com/tortillapress
Chef-Grade Cal (calcium hydroxide): masienda.com/products/cal
Heirloom Corn: masienda.com/heirloomcorn
Comal: masienda.com/products/comal?v...
Molinito: masienda.com/products/molinit...
⏱ Timestamps ⏱
0:00 Intro
0:35 Why mix masa
1:10 Seasoning masa flour
1:55 Starting the mixer
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Video by The Perennial Plate (www.theperennialplate.com/)

Пікірлер: 14

@confessionsofafoodie7699 2 жыл бұрын

I love these videos but since I don't have a proper way to grind the nixtamal, I buy your wonderful masa harina. I would love to see a video where you make that harina into masa and cook that for those of use who aren't grinding our own corn. Thank you. Love your products. I own the comal and the Dona Maria press. Beautiful pieces!

@Masienda 2 жыл бұрын

Thanks for watching! We wrote a blog all about our Masa Harina including some tips for cooking at home. Check it out out here. masienda.com/blogs/index/guide-to-masa-harina

@TheArcSet 2 жыл бұрын

Thanks for this.

@Masienda 2 жыл бұрын

Glad you enjoyed it! Happy masa-making!

@hidalgoh79 3 жыл бұрын

Hello Would like to know if you guys carry heirloom corn and if not, is the variety used sourced from family or co-op farms/milpas. Thank you .

@Masienda 3 жыл бұрын

Hi Hector, thanks for your question. We do carry many different heirloom varietals of corn. You can check them out at masienda.com/

@chalaesmith6487 2 жыл бұрын

I am in the last step where I need to mix. The dough is bitter. I’m guessing because I didn’t mix properly. Anyway to fix this at this stage? Also would love to know how long you can store these and any more storage tips on storing the dough or cooked tortillas to keep longer.

@Masienda 2 жыл бұрын

Hi Chalae! Thanks for your note. The dough may be bitter because of the amount of cal used in the nixtamalization process (perhaps it was more than 1% by weight to the corn itself?), or it was because there were still quite a but of skins left on the kernels before ground? Did you rinse the corn at all? At this point, an easy fix is to cut the fresh masa with masa harina to balance the flavor/texture, and likely a bit of water (as the masa harina will dry out the fresh masa). You can store the fresh masa in a refrigerator, but it does begin to degrade quite fast and will likely ferment/develop mold after two to three days. Fresh masa is always the best masa. You can check out the last video in the series for more in on storing and reviving tortillas!