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7 votes
Accepted

Why is corn nixtamalized?

Nixtamalization is a culinary process that begins with dried corn kernels (maize), and uses alkalinity to alter the chemistry of the corn. The process is thousands of years old, first recorded by the ...
moscafj's user avatar
  • 75.8k
6 votes
Accepted

Are any corn products in the United States made from nixtamalized corn?

Masa Harina is nixtamalized corn flour, as is anything made from it. So, most corn tortillas you can buy are, as are premade tamales, sopes, etc. While you may come across varieties made from non-...
FuzzyChef's user avatar
  • 65.3k
4 votes

How can I make corn tortillas as thin as store bought?

There are a variety of reasons your tortillas might be thicker than you'd like. My first tip to you is to line your tortilla press with a thick plastic sheet on each side instead of paper; I use a ...
FuzzyChef's user avatar
  • 65.3k
4 votes

Why is my masa mushy?

I know this thread is way old but I did just find it 😀It took me years to figure out that it was my meat filling that was too wet, making my tamales take forever to steam.
Christa's user avatar
  • 41
3 votes

Trouble making corn tortillas

Old post but the way I get my corn tortillas thin is putting the ball between plastic wrap and using a glass casserole dish to flatten them it works better than a press I think the tortillas are still ...
Bbcakes 's user avatar
2 votes

Trouble making corn tortillas

This question is a very old post, but I'm going to go for it anyway. I assume you mean Masa Harina or Maseca masa. I use Maseca Nixtamasa. This recipe gives me 100 % consistency (with corn tortillas, ...
Kar's user avatar
  • 21
1 vote

How can I make corn tortillas as thin as store bought?

This might be more of a hardware issue, than a recipe issue. The most common tortilla presses found here is the US, are small, round, and have a mechanism that simply doesn't allow for the thickness ...
moscafj's user avatar
  • 75.8k
1 vote

How can I make corn tortillas as thin as store bought?

Make sure and use lard, I cut the baking powder in half of what many recipes call for and let the dough rest overnight in the refrigerator. Those would be my thoughts.
JWD's user avatar
  • 29

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