Masa Harina

How to Make Fresh Tortilla/Tamale Dough from Dent Corn

Using the Nixtamal(Pickling Lime process) make fresh hominy, then grind the hominy into tamale dough and then finer into tortilla dough using a meat grinder. This dough can also be cooked into corn pudding, or grits, made into drinks.

27 thoughts on “How to Make Fresh Tortilla/Tamale Dough from Dent Corn

  1. Thank you so much for this there are just no demonstrations of this anywhere. You deserve a million views. Thanks

    1. I found a bunch in spanish. Search nixtamalizar or nixtamal. Process very widely known south of the border. Saludos.

  2. About the pellagra, in the fantastic book about North Korea, Nothing to Envy, the author tells of the fact that for many north Koreans, cornmeal had replaced rice in their diets and during the famine, many of them got the majority of their calories from cornmeal. However, because they didn’t process it correctly, they began suffering shockingly high rates of pellagra. It’s a fantastic book and I recommend it to all preppers.

  3. Thank You for the great info here. But the editing was atrocious. You might want to actually watch your videos after you edit them to make sure they aren’t out of order. 🙂

  4. Nice to know people are interested in this outside of the native communities of this great and wonderful land between the two waters.  YOu brought back memories for which I thank you very much.  As a child in Honduras, I used to help with the grinding.  We used Maíz which is the big grains (dent or flint corn) mixed with Maizillo (popcorn) at a ration of about 2 parts dent to 1 part popcorn.  We would then take that wonderful masa, make our tortillas and use a metal plate suspended over an open fire to heat them into proper tortillas.  It was amazing!  You make me want to go out and buy some corn and make this.  Be well!

  5. oh my god Editing, did u even watch the finish product before uploading it? i mean your cuts where every where from the very start to the very end… informative yes very and i enjoyed learning but holy smoke edit better…

  6. Is there a TV on in the background? It is very annoying.
    Maybe film the video and narrate it later? You seem out of breath and rambling the whole time.

    1. +contreeman The corn becomes spongy after it has been soaked with lime. I am wondering if the blades will make it gummy like when processing cooked potatoes.

    2. HE SAID THE KERNELS WERE STILL HARD ON THE INSIDE. IT MAY BE WORTH A TRY JUST DON’T WANT YOU TO MESS UP YOUR MACHINE. GOOD LUCK LET ME KNOW HOW IT TURNS HOW I HAVE A FOOD PROCESSOR ALSO GOD BLESS

    3. +contreeman I’ve ground up corn before with a hand mill so I know how dense they are. Also most food processors can grind up coffee beans which tend to be denser than soaked corn.

  7. The ones who discovered nixtamalization were mayas ancient guatemalan civilization and i can tell about it because i am from guatemala and i live there.

  8. Com’n, give the man a brake! Comment on the good things! He may not have that much experience editing, so, how about gently suggesting at the end?!

  9. can u imagine now ! how fast we will ran out of fresh water, even the corn have to take shower.

  10. You can pick up a Corona corn mill for about $20.
    40 years ago, every house in rural Mexico had a wooden bench with a Corona mill mounted on it, and a flat stone and stone sestal for the final grind. In dry areas, it was common for the chickens to do the clean up, to save water.

  11. I am a Mexican anthropologist cook. The process was discovered in Mesoamerica (Mexico) NOT by the Incas as you suggest.

  12. hola vivo en México y ud hizo la tecnica d nixtamalizado muy bien. gracias a la tortilla y a la cal q se le agrega los niños en mexico no tienen sus pies chuecos ya q aporta el calcio necesario. lo felicito lo unico q yo haria no enjuagar mucho cuando esta cocido ya q le quita la cal absorvida solo un enjuague rapido y ya felicitaciones .

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