Hand-ground Masa (Masa molida a mano)
I am giving directions for this method for the benefit of those who absolutely have to try everything by hand at least once, but I have to say that its practical uses are limited. To grind even 1 pound of nixtamal into masa can take close to 1 hour. It would have a definite advantage over buying factory masa only if you had access to some unusually good strain of corn.
Ingredients
- 1 pound well drained
Nixtamal about 4 cups - Water as necessary
Instructions
- Clamp the grinder firmly to a tabletop or counter with a plate or bowl under the grinding plates. Adjust the distance of the plates (by the calibration on my Universal grinder, set at 3 for a fine and 5 for a coarse grind). Begin feeding handfuls of nixtamal into the hopper of the machine while turning the handle. Push down firmly with your hand to keep the kernels going in.
- When all the corn is ground, gather up a handful between your fingers to judge the consistency. The ground nixtamal usually requires some water to form a proper dough. Add 2-3 tablespoons of water at a time, working the masa with your hands or a wooden spoon, until the mixture holds together well and is the consistency of a stiff cookie dough. The amount of water needed may be ½ to ⅔ cup.
Notes
Yield: Slightly more than 1 pound (about 2½ cups) masa
Whether homemade or bought from a factory, fresh masa should be used quickly. Store in the refrigerator, tightly wrapped, for up to 2 days; freeze any unused portion. I find that masa for tortillas freezes less successfully than that for tamales.