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Bookmark or Share- Mexicans choose sliced bread over tortillas! - eGullet ForumsIt really is fresh masa and nixtamal is rightfully listed as the predominate ingredient. It really is reconstituted masa harina but, since nixtamal is the predominant ingredient in masa harina it is listed as the predominant ingredient and we will just forget about that li'l ole dehydration step.
- Making Fresh Masa - Mexico: Cooking & Baking - eGullet ForumsNixtamal-ized corn is sold in bags like those you mention both here in Mexico and in the USA. When corn needs to be nixtamal-ized, it's usually sold dry--big individual kernels, either red or white, of field corn. I'm wondering if you're not going off on a wild goose chase looking for something labeled 'dent corn'--even in the States I've not ...
- Maseca masa harina - Mexico: Cooking & Baking - eGullet ForumsI agree with you, it is disheartening. Here in Morelia, Michoacán, there are two or three tortillerías where actual nixtamal-ized corn is still used and masa is still ground (albeit by machine, not on a metate), but most everybody uses Maseca. You're so right about masa para tamales. The Maseca dried stuff makes a poor substitute for real masa.
- Ultra Pride Wet/Dry Grinder - Kitchen Consumer - eGullet ForumsYou can get a sense of the difference over here, where I'm grinding up some nixtamal for masa.I made the decision to go with the Ultra Pride+ because I already have sufficient blending/grinding capability and was lacking the grinding action that I wanted for really smooth pastes, doughs, and batters.
- mamster - eGullet ForumsIf you want fresh masa, you're probably going to have to make it yourself from nixtamal or try to get a tortilla factory to sell you some, which is unlikely to save you any money. Homemade tortillas from masa harina are really good, so unless you find them totally inferior to the tortillas of your memory, I'd forget about the fresh masa.
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