Although, as you say, they’re all steps above store bought. Tamales will typically add some fat to the masa dough whereas tortillas do not. Hello. It has a more savory and concentrated corn flavor and the tortillas made with Bob’s were super satisfying hot off the skillet. The little bit of steaming increases the flexibility. You’ll also know if the consistency of your dough is correct when you peel the plastic away. Okay, keep an eye out for these different Masa Harinas in your neighborhood. I can't fail on this task as family tamale day has been going on for decades before I was even born. Flour tortillas benefit from resting as it allows some of the gluten to relax, but I’m not convinced it’s necessary for corn tortillas. (Update:  I recently tested out the Masa Harina from Masienda and thought it was on par with Bob’s Red Mill. San Jose is fine. Easy right? How much of the prep can be done ahead of time and refrigerated? I used to let this dough rest for an hour or so but I don’t worry much about that step anymore. After a good rinse you can grind it up and just like that you’ve got some masa dough on your hands. I love cooked masa, but can't say I like it raw. I put my stove at just over medium heat and this will have brown spots forming in about a minute. I have the best success getting them to puff up using the quick flip method as described here: Basically you are just giving the tortilla a flip after 5-10 seconds and then cooking each side until light brown spots are forming. Eventually you’ll end up with a cohesive ball of masa dough — nice! Hi Carolyn! Hola! I’m getting more and more emails about this lately and I’m glad people now have easy access to alternatives. This will improve the nutritional content of the corn and make it easier to grind up — it will also make it taste better! But keep in mind fresh masa will ferment as time goes on, so unless you want it to sour, then it’s best to use within 24 hours. Sure. Cheers. Your email address will not be published. All three of these options will give you tortillas that are a step up from store-bought tortillas, but Bob’s Red Mill was the clear winner in this batch. Homemade Masa Dough Using Yellow Field Corn, Corn Tortillas Made With White Olotillo Corn. Maseca is more common than Bob’s and you could use that too, but lately I prefer the flavor of Bob’s. More info in the homemade corn tortillas post but basically you plop the flattened tortilla in the pan, and after 5-10 seconds you flip it, then cook each side for a minute or so. Cheers. bag. It’s clear that you treasure the heritage, so hoping you’ll share more about that (I’m glad you found Bob’s delivered the best flavor!) Tips? Thanks for mentioning this Margaret. I’ve been using the Bobs Masa, and although the tortillas are delish, the consistency is off. The tortillas made with Maseca and Gold Mine, while still tasty, seemed to have a milder flavor. In the past I’ve tried frying the uncooked masa dough but was not too happy with the results as they take on too much oil. bags for $6-10. And that’s homemade corn tortillas in a nutshell. I miss my abuelita's tamales too :(. The yellow Masa Harina from Maseca is rare in my neck of the woods so I used white corn Maseca. You’ll need plastic on either side of the dough ball to prevent sticking and I find it’s easiest to use a large Ziploc bag with the top cut off. I built this site to share all the recipes and techniques I've learned along the way. You’ll get about 12 tortillas from 2 cups of Masa Harina, and there are 6 cups of Masa Harina in a 1.5 lb. Maseca is by far the best deal as it usually comes in 5 lb. Mi Pueblo sells it mixed and they carry La Fincas mix too. I love you people. Find a Masa near you or see all Masa locations. 1.5 cups warm water. Always remember anyone can post on the MSE forums, so it can be very different from our opinion. You can unsubscribe at any time. You can combine the masa dough and let it sit in the fridge for a few days, but it doesn’t freeze well. Most likely you’ve got one of these 3 options on your supermarket shelf: From left to right:  Maseca, Bob’s Red Mill, and Gold Mine. This is a great article: I just recently stumbled upon Gold Mine and it’s currently our favorite. Hey Patrick My family has been making tamales with their masa for over 30 years now. Prepare a tortilla press by covering the inside top and bottom with plastic wrap. Hey Nick! All three of these options will give you tortillas that are a step up from store-bought tortillas, but Bob’s Red Mill was the clear winner in this batch. Makes some really tasty tamales! Should I add any oil to the frying pan first? De nada, Lisa. Product Title Masa Harina Flour (16 oz, Zin: 526205) - 3-Pack. I’ve been meaning to test out a few other options and I’m glad I did as the results were a bit surprising! Hi Frances! How do you do that? This was a fun read. I only know of places in San Jose.You interested in a drive? No you can just cook the tortillas in a dry skillet. you see any problems between frying or quick flipping? mi pueblo in oakland and los panchos i think in concord... Mi Pueblo has it in big bags, refrigerated. Random Acts of Kindness and All things Positive! Bob’s Red Mill was $4 in my local market for a 1.5 lb. Thank you so much. Bob’s Red Mill is on a mission to prove that not all grains are created equal. Flavor is good, but there’s no warming them up and folding them into Tacos. 36 tortillas. Last post today, I promise.Our family tamale day is this weekend and the person that usually brings the masa can't make it. There’s a good chance you’ve cruised past the Masa Harina in your local grocery store without realizing the potential you just left in your wake — but no more! We don't as a general policy investigate the solvency of companies mentioned (how likely they are to go bust), but there is a risk any company can struggle and it's rarely made public until it's too late (see the. Tough beat to that combo eh? I spent 2 years living in Cozumel and got obsessed with Mexican food. Want to receive Mexican Please recipes via email when they are posted? That quick flip seals in some heat and helps the insides cook quicker. But first, here’s some quick backstory on Masa Harina…. If the dough is crumbly and won’t form into a ball then you need more water. familiarise yourself with the latest version. Aw, RIP grandma.The stuff in Newark is already mixed and I'm pretty sure it's lard, not shortening. Cheers. I'm sorry about your abuelita. I usually dump the mixture onto a work surface and add the rest of the water incrementally while kneading it into a cohesive ball.