Chowhound Presents: Table Talk with Nik Sharma of Season Ask Your Questions Now

Follow us:

+
Home Cooking 3

Fresh masa corn advice please...

Spanish Willy | Jun 29, 201602:08 PM

Hi, experienced masa folk.
I'm just about to begin my first foray into making masa from corn, and that's bit of an undertaking up here in Ontario. Anyway, I've got my cal/ lime and my corn, but, wait....
I've just hit upon a how-to post saying that I need to start with corn from Mexico because the maize from outside Mexico won't work for nixtamalization and masa making. Not that it's not as good, but that it won't work.
Any thoughts out there from those of you who know?
I'm feeling kind of silly heh, heh. Don't know what I'm going to do with all these great carnitas I've made.
Thanks in advance for any help.
SW

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions