skilletlicker
Head Chef
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?
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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