From Kernel to Masa: Making Table Tortillas
At Masienda, cooking from kernel to masa is truly the approach that permeates all layers of our work. It’s a process that dates back millenia to the indigenous cultures of Mesoamerica wherein dough (masa) is made from nixtamalized corn kernels (the hard, field corn kind), and into some of...
Recipe: How to Make a 50/50 Corn and Wheat Tortilla
One might assume that we here at Masienda aren't much for flour tortillas. We are a corn masa company, after all, and we live in a polarized world and even more divided times. Why should the makeup of our tortilla allegiance be any different? Well, the truth is that we've always...
How to make masa using a food processor
It's time to set the record straight, friends: food processors absolutely work for turning nixtamal into masa. This has always been the case. It's just that we (here at Masienda) weren't as keen as we are now on promoting them to get the job done. You weren't? How come? Having served and...
Masa Feature : Heirloom Blue Masa Harina (the wait is finally over!)
Have you ever tried to perfect something for months, maybe even years, but you could never get it just right? And then, when you finally did, you had a complete eureka (!) moment and you couldn’t be more excited about sharing it with others? That is exactly how we feel...
Masa Feature : Bolita Belatove with Justin Crawford
We're joined this week by our friend, Justin Crawford, a return contributor to our Masa Feature column. Justin is an avid home cook who, pre-pandemic, helmed the bar program at San Francisco's famed Nopa restaurant. Justin and I separately tackled Masienda's bolita belatove for tlacoyos and tortillas, respectively. As always,...
Masa Feature : Red Cónico (Estado de México)
Welcome back to another installment of Masa Feature, friends! We're back at it with fellow masaphile and puff commander, Justin Crawford (@ipecacfoods). In case you missed it, Justin is a home cook performing masa miracles using a hand-cranked mill (that’s right, no Molinito required). This week, we remotely tag-teamed red...
Masa Feature : White Bolita (Oaxaca)
Friends, given the time warp in which we all seem to find ourselves, we have passed an executive order to convert Masa Feature to a weekly special, for now. And, damn, this week is special. We’ve been seeing some incredible cooking from so many of you at home, most...
Masa Feature : Blue Chalqueño (Oaxaca)
We're thrilled to (finally!) be kicking off a new series at Masienda called Masa Feature, where we take a featured varietal all the way from kernel to masa (and beyond) and share our cooking, aesthetic and tasting notes with you to reference at home. We hope that Masa Feature...
