cleaning corn for masa: gourmetsleuth.com
Masa (Dough for tortillas and tamales)
Masa in Mexican means "dough". The masa is made from field corn, called maiz blanco or "cacahuazintle" [kaw-kaw-WAH-SEEN-til] which was dried, treated with a lime water solution, then ground. This page will describe the process of making masa. The masa can then be used for corn tortillas or for tamales.
Masa Recipe And Instructions
This recipe for slaked corn (Nixtamal) can be used for making pozole (hominy) or for making tortillas.
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| Makes: 2 1/4 to 2 1/2 pounds
Ingredients
1 1/2 pounds (1 quart) dried white or yellow field corn
2 tablespoons "cal" slaked lime
Clean the cornPlace the corn in a colander and rinse under cold water.
Prepare the lime mixtureAdd 2 quarts of water to a large (at least 4 quart) noncorrosive pan. Place the pan over high heat and add the lime (cal) and stir until it is dissolved.
slaked lime (cal)Boil the cornAdd the corn into the lime water, stirring gently. Use a slotted spoon and remove any kernels that float to the top of the water. Allow the water to boil then reduce the heat to a simmer. If you are making the dough for tortillas, allow to boil 2 minutes. If you are making tamale dough simmer for 12 to 15 minutes. Remove the pan from the heat and allow the corn to soak. For tortilla dough allow to soak, covered, overnight. For tamale dough, allow to soak for an hour.
Wash the cornThis step is very important. If you don't rinse and clean the corn properly your dough will be yellow and taste like lime. Pour the corn into a colander and place it under cold running water. Use both your hands and rub the corn between your hands to loosen any hulls still attached to the corn.
Continue until the corn is all white (except the tips). Drain the corn well. This cleaned, prepared corn is what is called "Nixtamal" or "Nixtamalado".
nixtamal - cleaned, damp corn
Pictured above you can see the little brown "heads" left on the corn. If you are making Pozole and you want the kernels to open (flower) then you need to "de-head" the kernals. De-heading simply means to pick off those little tips. This rather time-consuming step is optional and does not affect the flavor of the pozole, just the appearance.
After completing the final cleaning step (above) the corn is read to use in your favorite pozole recipe. Here are some pozole recipe suggestions:
| Chile Pork Pozole | This recipe can be made with canned or dried pozole. For something different try making it with Blue corn pozole, a specialty of the US Southwest |
| Pozole (Hominy) Casserole | A recipe from Juanita's Foods, manufacturers of Mexican specialty foods. The recipe includes pozole (hominy) cheddar cheese, green chiles and sour cream. |
| Pozole Verde con Pollo (Chicken Pozole Verde) | This recipe is based on a recipe by Anya von Bremzen. You can use canned pozole but for best flavor buy prepared, dried pozole. |
Grind Corn To Make Tamal Dough
Spread the drained corn onto a towel and pat dry with another towel. Use a corn grinder or a metate to grind the dried corn. If you are using the plate-style grinder, use the medium or medium-fine setting. The ground corn should be a consistency of damp hominy grits. Add approximately 2/3 cups water to form a stiff dough.
Grind the corn for tortilla dough
You can use one of several tools to grind corn. The most traditional of the three is the metate, a stone slab with a rolling-pin shaped "mano". This is an efficient but laborious grinder. Probably the most commonly used tool today is a cast iron grain grinder. Corn grinders are inexpensive and relatively easy to use. The third tool is a food processor. While can grind the corn into flour the particle size may be inconsistent. The next section gives a brief description of each tool.
Metate y Mano
The traditional tool for grinding the nixtamal is the metate y mano. If you are an adventurous cook and don't mind a good work out then you'll enjoy using the metate. Depending on the size of your metate, place a handful or two of corn on the top surface. Use downward pressure on the mano and roll across the corn (like a rolling pin). Continue until the corn becomes finely pulverized. Repeat until all the corn has been ground.
Plate-Style Corn Mill (Molino)
While this is less labor intensive than the metate the corn mill requires significant effort. Use the corn mill fitted with a stone plate. The stone plate, rather than a metal plate will produce the smoothest textured dough. Place the corn in the hopper and grind it through using the finest setting. The resulting mixture should be smooth and not gritty.
Once the corn is all ground add approximate 2/3 to 3/4 cup of water to the corn and mix to form medium-soft dough.
Food Processor
You can use your food processor to prepare the dough for tamales but it does not get quite fine enough for tortilla dough. Grind the corn in small batches, pulsing the corn 5 or 6 times. Then let the processor run continuously until the corn is the proper consistency.