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Bookmark or Share- Authentic Mexican Food in King/Snohomish County?If 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.
- Yeast cooking with Masa Harina? - Mexico: Cooking & Baking - eGullet Forumsmasa harina plus water. masa plus 1/5 flour plus water. mh plus 1/5 flour plus water. masa plus flour plus yeast plus water. masa harina ditto. I was surprised at how differently they reacted not just in terms of texture and smell (masa much smoother and with a delicious smell) which might have been expected.
- Corn vs flour tortillas - eGullet Tex-Mex Q&A with Robb Walsh - eGullet ...Corn was available thoughout New Spain in the dried form. To make tortillas, you have to slake the hard corn with lime (calcium oxide). Then mash the nixtamal into masa. Not an easy process. And the masa doesn't keep for more than a day without refrigeration. San Antonio got its first flour mill in 1859.
- 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.
- Pozole/Hominy - Mexico: Cooking & Baking - eGullet ForumsOnce the dried corn that's part of the dish is ready for use in preparing the guisado (stew), it's called nixtamal. (Yes, the same nixtamal that is ground for tortilla masa or masa para tamales). Here in Jalisco, pozole is the stew that's prepared from nixtamal-ized maiz para pozole, otherwise known as maiz cacahuatzintle. The dried corn can be ...
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