Homemade Masa

masa

Homemade Masa

Behold the glory of mashed potato-y homemade masa, building block of many Mexican favorites.Heami Lee

To become masa, dried corn must first be nixtamalized—that is, simmered in an alkaline solution to hull and tenderize the kernels for grinding. Nixtamalization is mostly hands off, but soaking takes 8 hours, so plan accordingly. Masa should feel like thick mashed potatoes, moist but not sticky. In case it's too wet, add a little instant corn masa flour (masa harina), like Maseca brand, to fresh masa.