Corn Masa Food

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CORN MASA



Corn Masa image

The use of ready-made corn masa is now more common, and they are widely used to make tortillas and other corn-based meals. However, and thinking of those of you who are far away from México, here we are presenting you with the recipe to prepare your own home-made corn masa...

Provided by Mely Martínez

Categories     Basic Recipes

Time 1h20m

Number Of Ingredients 3

2 Pounds of dried corn
1 Tablespoons of Lime
Filtered water enough to cover the corn

Steps:

  • Use clean corn seed, remove any chaff from the corn husk, rinse with tap water, and then remove any excess water using a plastic colander.
  • Put the corn into a non-corrosive pot. Use 2 to three liters of water per each one kilo of corn. Add two table spoons of dried powered lime (Mexican cal) dissolved in 1/2 cup of filtered water.
  • Transfer all these ingredients into a clay pot (preferably) and let it boil for few minutes (15-20 minutes), stir slowly using a wooden kitchen spoon. Remove the pot from the stove, cover it with a lid and let it cool overnight.
  • You know that the corn is ready if it easily peels off when you rub it with your fingers after 15 -20 minutes of cooking.
  • The next day, remove all the liquid (also known as "nejayote"), and rinse the corn two or three times rubbing off the loose skin, until the kernels are quite white and the water looks clean. Drain well.
  • Now the corn is ready for the grinder. You can use the ancient "metate", but we are going to describe the grinding process using a manual plate grinder. Start grinding the corn in small batches twice or three times until it has a fine texture. Add enough water and mix until it forms a dough.

Nutrition Facts : Calories 437 kcal, Carbohydrate 96 g, Protein 16 g, Fat 7 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 11 g, Sugar 21 g, ServingSize 1 serving

HOMEMADE MASA DOUGH USING YELLOW FIELD CORN



Homemade Masa Dough Using Yellow Field Corn image

This masa dough is a great starting point for homemade corn tortillas and tamales.

Provided by Mexican Please

Time 12h

Number Of Ingredients 6

2 cups dried field corn
1 tablespoon calcium hydroxide
8 cups water
1 teaspoon salt
1/2 cup water (to grind the masa)
1/2 cup masa harina (optional)

Steps:

  • Rinse 2 cups of dried field corn in cold water. Remove any stones or struggling kernels.
  • Add 1 tablespoon of calcium hydroxide to 8 cups of water in a non-reactive pot (I used stainless steel). Combine well. Add the corn to this mixture.
  • Bring to a boil and then reduce heat to a simmer. Cook for 30 minutes or so, stirring occasionally. When the skins of the kernels slip off easily then it's had enough cooking time.
  • Remove from heat, cover, and let sit overnight at room temperature.
  • The next day (or at least 6-8 hours later) drain the corn and massage it under running cold water. Use your hands to remove the skins from the kernels. Change the standing water a couple times until it starts to run clear.
  • Drain the corn and add to a food processor. You'll need 1 teaspoon of salt and approximately 1/2 cup of water for the whole batch (as photographed above I ground it in two batches in a smaller food processor). Wipe down the sides of the food processor occasionally. It will need approximately 4-5 minutes to thoroughly combine, you can add splashes of water if it's not combining well.
  • Use immediately or cover with plastic/foil and store it in the fridge.
  • If you want to make tortillas with the masa dough, adding some masa harina to it will make it easier to handle. I added about 1/2 cup to this batch.

Nutrition Facts : Calories 76 kcal, ServingSize 1 serving

MASA HARINA CORNBREAD



Masa Harina Cornbread image

Growing up, Beans and Cornbread was a staple meal in our house. It sounds simple and boring, but it was actually one of my favorites.

Categories     baking

Time 35m

Yield 8 servings

Number Of Ingredients 9

6 tbsp. Butter
1 1/2 c. Masa Harina
1/2 c. All-purpose Flour
2 tbsp. Baking Powder
1 tsp. Sea Salt
1 1/3 c. Whole Milk
1/4 c. Pure Maple Syrup
2 Large Eggs
Extra Butter And Maple Syrup, For Serving

Steps:

  • Preheat oven to 425ºF. Place the butter in a 9x9-inch square glass baking dish and put in the oven to melt. Keep an eye on it so it doesn't burn!Meanwhile, in a medium bowl, whisk together the dry ingredients.Measure out the milk and maple syrup in a 2-cup liquid measuring cup. Add eggs and whisk well with a fork. Gradually add melted butter to the milk mixture, making sure to leave 2 tablespoons in the bottom of the baking dish.Add the wet ingredients to the dry ingredients and whisk just until the flour is all moistened. Scrape the batter into the buttered baking dish and spread it out with a spatula. Bake in preheated oven for 20-25 minutes, or until the edges are beautifully golden brown and a toothpick inserted in the center comes out clean.Serve hot with butter and maple syrup.

CORN MASA



Corn Masa image

Make and share this Corn Masa recipe from Food.com.

Provided by Karen From Colorado

Categories     Vegetable

Time 15m

Yield 3 cups

Number Of Ingredients 5

3/4 cup lard
2 1/2 cups masa harina
1 teaspoon fine sea salt
1/4 teaspoon baking powder
1 1/2 cups warm chicken broth or 1 1/2 cups warm water

Steps:

  • Beat the lard until light and fluffy.
  • Add remaining ingredients, using just enough liquid until the dough holds together well.

FRESH MASA CORN TORTILLAS



Fresh Masa Corn Tortillas image

Provided by Rick Martinez

Categories     side-dish

Time 45m

Yield 12 tortillas

Number Of Ingredients 3

1 1/2 pounds fresh yellow or white fine-grind corn masa for tortillas (see Cook's Note)
Kosher salt
Vegetable oil

Steps:

  • Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
  • Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.)
  • Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.
  • Heat a medium cast-iron skillet or large griddle over medium-high heat.
  • Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic.
  • Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.
  • Serve the tortillas warm.

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  • Preheat the oven to 450*F. While the oven is preheating, place a 10 inch cast iron skillet in the oven so it gets blazing hot. This mixture doesn't take long at all to put together, so while you're preheating the oven, get everything else together--chopping jalepenos, etc--, but don't mix the liquids together or into the dry until your oven is completely preheated!
  • In a large bowl whisk together the masa harina, cornmeal, flour, salt, baking powder and baking soda.
  • Once your oven is preheated, pour the buttermilk in a 2 cup measuring cup and mix in the jalapeño juice, eggs and 5 tablespoons of the melted butter. With a wooden spoon, make a well in the middle of your dry ingredients and pour the buttermilk mixture in. Stir the mixture together, just until you don't see dry bits any more. Stir in the jalapeños and corn until evenly distributed.


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Total Time 9 hrs
Estimated Reading Time 8 mins
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  • Fill the pot with water and bring to the boil over high heat. Mix calcium hydroxide into the water and whisk to dissolve. Carefully mix in the corn and remove any kernels that float to the surface.
  • Once water has returned to a boil, turn down the heat to medium-high and simmer corn for 20-50 minutes. Take out one kernel after 20 minutes and flush with water. The corn will be sufficiently cooked when the skin peels back easily and feels al dente. Add more water to the pot if the water level drops too low.
  • Top the pot up with more water to dilute lime solution. Vigorously rub the corn between your hands to loosen the skins. Holding the pot at an angle, slowly pour water out over a sieve to catch skins. Discard the skins and cover corn with more water. Repeat the process another 3-4 times until the water runs clear. It is not necessary to remove all the skins.


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  • Add the dry ingredients to a mixing bowl: 1.25 cups Masa Harina, 1 cup flour, 2 teaspoons baking powder,1 teaspoon salt, and 3 tablespoons sugar. Combine well.
  • Melt 3 tablespoons of butter somewhere: I used a small skillet on the stovetop over medium-low heat.
  • In a separate bowl combine the wet ingredients: 2 whisked eggs, 1.5 cups milk (I used whole milk), only 2 of the 3 tablespoons of the melted butter, 2 minced chipotles in adobo, and 1 tablespoon of adobo sauce from the can. I usually de-stem and de-seed the chipotles.


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