Grinding with a food processor
Fill the food processor about halfway with nixtamal and pulse for one to two minutes until it becomes coarsely ground. (Note: you may need to break this process up into smaller batches, depending on the size of your food processor and/or nixtamal batch.)
Secondly, can I make masa with a blender?
Important notes – The Masa should be well blended so it’s advisable to use a very powerful blender. Though your masa consistency will be creamy but you will still find some tiny grains of Rice in the Masa no matter how you blend it, it’s unavoidable.
Similarly one may ask, can you grind corn in a food processor?
Grind small amounts of corn with a food processor, heavy duty blender or electric coffee mill. Pour in a small amount of corn. Use the pulse mode to grind. Don’t grind at continuous high speed because this will overheat the cornmeal, giving it a burnt flavor.
Can you use regular flour instead of masa harina?
Flour, in general, is an excellent substitute for masa harina, especially if you or someone you’re cooking for has a sensitivity to corn. Flour is made from ground grains, seeds, nuts, beans, or roots and is a staple product in many foods. If you choose to use flour as a substitute, remember that flour is very fine.
People may pick ears of field corn when its sugar content has peaked and cook it on the cob or eat it raw. Ears of field corn picked and consumed in this manner are commonly called “roasting ears” due to the most commonly used method of cooking them.
Pulse the blender or food processor to grind corn as finely as possible, stopping occasionally to scrape down the bowl. Add 6 tablespoons of water, one tablespoon at a time, as you continue to pulse the corn. Pour ground corn into a bowl and mix with your hands until it forms a ball of dough.
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.
Nixtamalizing dried corn kernels is quite easy to do at home. You measure the corn, calcium hydroxide, and water; boil; let it sit; then drain and rinse the corn. This corn, now called nixtamal, is good to go for grinding into a paste/dough or “masa” for tortillas or tamales, or for using whole in stews like posole.
Cornmeal is ground dried corn and usually has a coarser consistency. It’s used to make polenta and pizza crust. Masa harina is ground more finely and is often used to make dough for tortillas and tamales.
Nixtamal, pozole, and hominy are the same thing: corn that’s undergone the nixtamalization process.
Masa harina is also made from hominy, but is ground much finer (usually to the same consistency as all-purpose flour—masa is sometimes called corn flour, in fact). While generally white in color, you can find yellow masa too, and even blue masa harina (labeled azul).
Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the maize.