Masa Hand Mill
$40.00 – $197.00
If you’re going to be milling nixtamal at home for scratch-made masa and aren’t yet ready to commit to a Molinito, this is the mill for you. A hand-cranked masa mill (aka corn mill) is a reliable, inexpensive, and straightforward alternative to basalt metates or electric molinos. We teamed up directly with Victoria, the maker of the most classic, timeless hand mill on the market, for this special product drop.
This mill still makes us nostalgic for our very first encounters with nixtamal, grinding at the dining room table, giddy with joy as we marveled at the transformation of corn into masa. You who are about to embark on the storied rite of nixtamal, this is the gateway mill for you. Welcome to #thirdwavemasa.
Tortilla puff pro tip: Contrary to our original thoughts on the matter, this mill is absolutely capable of producing masa that will achieve a tortilla puff. To begin, draw the metal plates as tightly as they will allow, and then open them up in the opposite (loose) direction with a half turn. Next, feed the nixtamal into the hopper. Give the mill a few cranks so that nixtamal is moving through the auger and the grinding plates. Once some nixtamal has passed through, tighten the grinding plates to their tightest position and crank away. A well-hyrdated nixtamal will help achieve the desired consistency on the first pass.
While additional passes through the mill can help produce an even finer masa, it can be difficult for the ground masa to travel through the mill for a second or third time. Provided you incorporate a little trickle of water as you mill your nixtamal, you should get puffable masa after the first pass.
Keep in mind that this masa will especially benefit from additional water in the mixing process that occurs in the next step of this kernel-to-masa sequence.
The metals used in this mill are 100% food safe. Each plate is made of white iron, while the body is composed of cast iron and tin coating.
The fastening clamp is easily adjustable to tables and boards between 1/2″ and 2″ thick and comes with a rubber edge protector that doubles for surface protection and prevents the mill from slipping during use.
Product Dimensions: 5.5″ x 6″ x 18.75″
Weight: 9.6 lbs
Masienda Heirloom Corn
We’ll choose 4 varietals (5 pounds each) from our expanding list of options for you to get started with and find your favorite.
Nixtamalization: The process of cooking and steeping corn in an alkaline solution, usually water and cal. Developed thousands of years ago, this ancient Aztec technique removes toxins and frees up essential amino acids and nutrients that are not available in untreated corn. It improves the texture, flavor, aroma, nutrient density, and structure of the corn, allowing it to be ground into masa. That makes nixtamal an O.G. superfood. We’re getting you started with 8oz.
Nixtamal: A guide to masa preparation in the United States
This book is a brief distillation of our experiences with scientists, chefs, tortiller@s, journalists, academics and home cooks about nixtamalization, as well as answers to some of the frequently-asked questions that we receive at Masienda.
Partnering with Blair Richardson of MiniSuper Studio in Mexico City, we self-published this primer on nixtamalization. We have drawn on one notable academic and scientist, Amanda Gálvez, PhD, to highlight the nixtamalization basics, from history to science. We have similarly enlisted Lesley Téllez, a culinary tour guide and Mexican cookbook author, to help edit and contextualize this phenomenon for the home cook. And finally, we have featured several of the dynamic stateside chefs with whom Masienda has collaborated, each of whom approaches nixtamalization in a distinct and personal way.
Doña Rosa x Masienda Tortilla Press
Deep in the labyrinthine heart of Oaxaca’s Central de Abastos, Doña Rosa has been selling tortilla presses to locals for longer than she can recall. From the first time we worked with this style of press, we have consistently marveled at how such a simple, seemingly straightforward tool could make such an outsized impact on a finished tortilla. Unavailable in the US, its pure heft and tight calibration make a range of tortilla thicknesses possible (where every other commercially-available press falls disappointingly short).
Upon multiple special requests over the years, we’ve brought back as many of these handmade presses that our suitcases could carry. Entertained by our efforts, Doña Rosa eventually agreed to make a limited number of presses just for Masienda. For extra style and food safety, we commissioned the presses uncoated and imported them to Los Angeles, where we had them professionally powder coated with FDA-approved paint.
Years in the making, the Doña Rosa x Masienda tortilladora collaboration is ready for its debut.
Base Dimensions: 9.5” x 8.75”
Capable of producing tortilla diameter up to 6.5”
Disclaimer: These are handmade tortilla presses with subtle imperfections. Use caution when opening and closing the lid, minding its edges and corners, which can be sharp. Paint may wear in high-contact areas after extensive use. Handle with care.
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MASA HAND MILL, 4 x 5LB CORN + 8OZ CAL + NIXTAMAL BOOK + MASA HAND MILL, 4 x 5LB CORN + 8OZ CAL + NIXTAMAL BOOK + DOÑA ROSA TORTILLA PRESS + MASA HAND MILL