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Old 09-11-2006, 07:26 AM   #1
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Homemade masa

Seven S,
Thanks again for the Panamanian tamale post and the courteous reply to my questions. I ask this in a new thread so as not to change the subject of your tamale conversation.
Is there a tradition of using the corn masa you describe to make a tortilla-like flatbread?


I use the kind of grinder you pictured to make masa for Mexican style tortillas. I agree that it is a cumbersome process. The worst part in my opinion is cleaning the thing.

Are there any others out there who can share experience on the process, the grinders, or the way the masa is used?

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Old 09-11-2006, 07:55 AM   #2
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i think this is an sweet and soft dim sum.
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Old 09-11-2006, 07:59 AM   #3
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Skilletlicker,
My mom has a grinder(mill) just like yours except hers was passed down by my grandma and is not quite as new. After grinding the corn into masa, shape them into 5-6 inch diameter circles, about 1/8 inch thick and cook them on a hot griddle for a minute or two on each side.

You can also make the tortillas thicker, cook on griddle and fill them up with all kinds of meat fillers of your choice. I'd be glad to share some filler recipes with ya. This second option would be called "gorditas".

Mother makes the most amazing Mexican tamales with this dough, adding lard, shortening, ground chiles and spices and filling them with a ground pork/beef filling, wrapped in corn husks and steamed for about a hour. Mmmmm...best tamales I've tried thus far.

Husband tells me he used to have some sort of "atole" (sweet corn hot cereal) when he was young straight out of ground corn. I'd add some milk to cook a bit of this corn, add cinnamon and sugar and you've got breakfast.
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Old 09-11-2006, 10:25 AM   #4
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skilletlicker,

yes, in panama there is something like what you speak of... we call them, oddly enough, "tortillas" and they are nothing like the mexican tortillas the world is familiar with. when this masa comes out of the grinder, you can roll it into a ball and flatten it slightly, it should now be like a patty, not thin, but close to the size of those frozen hamburger patties, about a 1/4 inch thick i believe and uniform all around.... then they are simply deep fried in vegetable oil at 375 F.... when they come out they are drained and simply eaten as is, usually aside some eggs sunny side up to use as toast would, or with a slice of fresh white cheese on top. here is a picture of these tortillas (the ones in the middle)

http://pics.livejournal.com/iamneo/p...868yq/s320x240
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Old 09-11-2006, 10:21 PM   #5
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Who has done pupusas? Those are good too, especially with some spicy curtido!

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Old 09-12-2006, 06:58 AM   #6
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Quote:
Originally Posted by thymeless
Who has done pupusas? Those are good too, especially with some spicy curtido!

thymeless
I've never had pupusas. I looked at a lot of recipes this morning and most used masa harina. I assume that if you were going to make it using fresh masa you would use plain (not lime treated) corn and use the method described by Seven S in Tamales Made In Panama.
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Old 09-12-2006, 09:15 AM   #7
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Quote:
Originally Posted by skilletlicker
I've never had pupusas. I looked at a lot of recipes this morning and most used masa harina. I assume that if you were to make it using fresh masa you would use plain (not lime treated) corn using the method described by Seven S in Tamales Made In Panama.
They probably use masa harina because fresh Masa is hard to find most places in the US. I think fresh would work fine.

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Old 09-12-2006, 02:16 PM   #8
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I love pupusas, we make them stuffed with wonderful cheese, or leftover carnitas chopped very fine. The "slaw" that goes with them is perfect - I could sit and eat those forever. I make them with masa harina because I don't have the grinder - would a food processor work????? I can get the dried corn.
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Old 09-12-2006, 02:19 PM   #9
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not sure harborwitch if the processor would work, my guess is it wouldnt.... if you have those kitchenaid mixers, they have grinder attachments
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Old 09-12-2006, 02:24 PM   #10
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The meat grinder????? I have that attachment.
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