I went in to Sur La Table several months ago, and talked to a clerk about needing a better way to grind lime-treated corn (nixtamal) to make fresh masa. I've been using my Cuisinart, and it really struggles--I have to re-grind small batches several times to get it fine enough for tortillas. I explained the process of partially cooking the corn first, then removing the gelatinized hull before grinding. The clerk recommended a grain mill attachment for my Kitchen-Aid mixer, assuring me it was the perfect solution. I bought the thing (it was over $100), and put it away for a long time before trying it.
When I went to make tamales at Christmas time, I partially cooked a couple of pounds of dried field corn in water with cal (calcium oxide), laboriously rubbed off the hulls under the tap, and hooked the new grain mill to the Kitchen-Aid's power take-off. I put in a small amount of corn, turned it on, and after spitting out about a teaspoon of masa, the thing siezed up and quit. I took it apart, and the grinding wheel was totally clogged. I cleaned it well, tried again. Same. When all else fails, read the instructions--which said that the grain mill was for dry grain only. I briefly considered trying to dry out the nixtamal in the oven, and then gave up that idea--this was simply the wrong tool for the task. I ended up grinding the batch bit by bit in the Cuisinart again. If I ever want to, I can grind wheat or dried corn with the grain mill, but I feel like I got burned by bad advice.
I was in a Latin market the other day looking at a hand-cranked, tinned metal Corona "corn mill." None of the store clerks knew enough about it to assure me that it could be used to grind partially cooked corn. Any 'hounds out there have experience with the Corona Mill, who can offer advice? I have no reasonable access to a tortilleria for fresh masa, so to have the sabor autentico I crave, I must make my own. And I don't have the time or energy to use a metate.
Here's an Indian food site that features "wet" grinders. I don't know whether they'd work for corn, but I don't see why not.
The "Corona", 'Victoria" or "Estrella" mills have been used for grinding nixtamal for at least 100 years. My Victoria has a funnel that can hold about 1 Kg of nixtamal corn and works great. Be careful not to tighten the grinding wheels too much or you can damage their teeth. Start by grinding the corn with the aim to make a coarse masa, then put that back into the mill, tighten the grinding wheel a bit, grind, repeat until the masa is smooth. You might have to add water to your masa, as these mills will grind anything.
I wanted to ask: If you put nixtamal corn to dry in the oven, and then grind it very fine with the kitchenaid grinder, do you think you'd get nixtamal flour like maseca?
http://www.durgan.org/URL/?YZYIN 3 November 2014 Grinding Nixtamal to Masa
Utilizing raw corn, making flour or dough for tortillas is very difficult if doing the process when the corn is wet, which is the preferred method
The method presented here is a hybrid system, which is easy to implement. The corn is made into nixtamal in the typical manner.The nixtamal is then blended in a typical home blender with water. Only enough water is added to make a smooth slurry. The slurry is placed in a mixing bowl and enough corn flour commercial (Masa Harina)(Maseca) is added, mixed and kneaded to make a texture perfect for tortillas.
[IMG]http://www.durgan.org/URL/?MZBKU[/IMG]
A KA meat grinder will work; however, the masa will be more coarse than you would prefer for a tortilla. The KA grain mill (and the newer Mockmill) are both dry grain designs and won't handle wet masa. Same for a Nutrimix or KoMo grain mill.
It is possible that a combined approach using a strong Breville 16 cup Sous Chef food processor then to KA meat grinder through multiple plates, THEN to a stone mill grinder might work.
For that matter, the Breville Sous Chef 16 is *so* strong, it might work on its own. I am tempted to try it on mine.
The ideal solution is the Nixtamatic. It is an electric corn mill made specifically for making fresh masa from Nixtamized corn. The problem is that the Nixtamatic is available only in Mexico and there are no easy sources to purchase one online without a very significant shipping cost (about the cost of the device itself). They weigh about 40lbs. They are not sold in either the USA or Canada. My guess is that this is because neither is UL listed or FCC tested; it might be that this is for a good reason, too, though nobody who has blogged about theirs has complained about any feature of it.
If you are planning a trip to Mexico for a vacation (or have a friend or relative who is) that might be the best approach, although cost of carrying something that heavy on a plane these days is going to be significant.
Still, the Nixtamatic is FAR and away the ideal home solution for the best, fresh ground masa.
Here’s a trick we use in the restaurant industry and traditional Latin American cooking. Wash the corn prior to cooking. 3 times to release that white milky starch. Cook the corn DONT OVERCOOK. And wash again to release more milky starch. Place in a colander to dry (fans help) once excess moisture has been released it’s ready for processing. No clogs. *tip: when grinding only put one cup at a time and shake the kernels so they aren’t clumped otherwise you will see yourself pushing the corn with a stick into the processor. If corn is not clean or over cooked it will clog. Good luck
After a few years of trying to make masa from our home-grown corn I finally figured it out.
I tried a Victoria hand mill and besides being a lot of work the results were always too coarse for our liking. Trying to get it finer involves tightening the mill stones and then you end up eating flaked off zinc. And even then the results were good but not great.
Enter the dreaded food processor. Initially it didn't turn out great masa either but one day I hit the jackpot by negligence, leaving it on grinding masa while I was doing something else until I heard the motor seize up. We had the best tortillas every that evening but I didn't understand why. It took a few more mediocre tortilla days until I finally realized that the motor sezing up was the trick.
So here goes the recipe. You will need a powerful food processor and I warn right up-front that I decline all responsibility if it burns out, you have been warned and get to try this at your own responsibility!
Put the strained nixtamalized corn into the food processor, I do batches of a bit over 1/2 pound. Turn the machine on and wait until the knife chops air: at some point all the corn will ride up and the knives do almost nothing. Then drizzle about half a cup of water into the running food processor. Be patient, you will see the masa coming together and very very slowly keep adding up to 1/4 cup more until you have a ball of masa slowly revolving around the food processor bowl. At this point you can add salt (1/2 teaspoon is what I add).
You now need to stay next to the food processor and watch that ball of masa slowly tumble around the bowl. If it all turns to slush you added too much water: grab some store bought dry masa harina and add enough to see that ball revolving again. Now wait while watching. After some minutes (5?) you will start hearing the motor work harder and harder. Apply judgement: at some point it will seize up and you better rapidly turn the machine off! Ideally you'd do so just before the motor seizes. The food processor and the masa will be warm.
Now the last step is to scoop out the masa and wait a few hours for the water to be well absorbed. Then you will have great fine and pliable masa para tortillas! If you don't wait a few hours (or 'til next day) they will be almost great with some chalkiness that we're not really fans of.
Good luck and don't burn up your food processor!
by Jen Wheeler | Need a spring vegetable guide to what's in season? Consider this your spring produce cheat sheet—complete...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Kelly Magyarics | You’ve sprung for a gorgeous piece of enameled cast iron cookware; protect your investment by cleaning...
by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable. Wood boards are attractive...