Grinding corn into fresh masa—fast, efficient, and made for real kitchens. Real corn. Real masa. Real flavor. Feel free to send us a private message or click the link in our bio for more information. #corngrinder #freshmasa #nixtamal #restaurantkitchen #tortillamaking #kitchenequipment #taqueria | Tortilla Masters
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In Mexico, masa, the dough that forms the basis of tortillas, tamales, and other staples, is traditionally made from nixtamalized corn. This process, known as nixtamalization, involves soaking and cooking dried corn kernels in an alkaline solution, usually limewater (calcium hydroxide). The masa is kneaded to reach the right consistency. For tortillas, the masa is made into a more firm and pliable dough, whereas for tamales, it is often mixed with lard and broth to make it lighter and softer. Th
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