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Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty

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Table of Contents

1. What is Corn Masa?
2. Where to Buy Corn Masa?
3. How to Make Corn Masa?
4. Tips for Making Corn Masa
5. Common Mistakes When Making Corn Masa

What is Corn Masa?

Corn masa is a traditional ingredient used in Mexican cuisine to make various dishes, including tamales. It is made from dried corn that has been treated with an alkali solution, such as slaked lime, which helps remove the outer hull and soften the corn kernels. Once the corn is treated, it is ground into a fine dough-like consistency, which is then used as a base for making tamales.

Where to Buy Corn Masa?

Corn masa can be found in most grocery stores that have a Hispanic or Mexican section. It is typically sold in bags or tubs, either in the refrigerated section or on shelves near other Mexican ingredients. If you can't find it in your local grocery store, you can also try specialty stores that focus on Latin American or Mexican products. Alternatively, you can make your own corn masa at home using dried corn and an alkali solution.

How to Make Corn Masa?

Making corn masa from scratch requires a few steps, but it is a rewarding process that allows you to have full control over the quality and flavor of the final product. Here's a step-by-step guide on how to make corn masa:

Gather Your Ingredients:

• Dried corn
• Slaked lime (calcium hydroxide)
• Water

Prepare the Corn:

1. Remove any debris or discolored kernels from the dried corn.
2. Rinse the corn thoroughly under running water.
3. Place the corn in a large pot and cover it with water.
4. Add the slaked lime to the pot, using approximately 1 tablespoon per pound of corn.
5. Bring the water to a boil and let it simmer for about 10 minutes.
6. Turn off the heat and let the corn soak in the hot water for at least 12 hours or overnight.

Grind the Corn:

1. Drain the soaked corn and rinse it thoroughly to remove any excess lime.
2. Place the corn in a food processor or grinder in small batches.
3. Grind the corn until it reaches a fine, dough-like consistency.

Form the Corn Masa:

1. Transfer the ground corn masa to a large bowl.
2. Add water, a little at a time, and knead the masa until it becomes pliable and holds together.
3. The consistency should be similar to play-dough.

Tips for Making Corn Masa

Here are some tips to ensure successful results when making corn masa:

Use Quality Ingredients:

Choose high-quality dried corn and slaked lime for the best flavor and texture in your corn masa. Look for corn that is specifically labeled for making masa, as it has been processed to achieve the desired consistency.

Soak the Corn Properly:

Allowing the corn to soak for at least 12 hours or overnight is crucial for softening the kernels and removing the outer hull. This step also helps enhance the flavor of the masa.

Grind the Corn Thoroughly:

Ensure that the corn is ground to a fine consistency to achieve a smooth and cohesive masa. Take your time and grind the corn in small batches for the best results.

Add Water Gradually:

When adding water to the ground corn, do it gradually to avoid making the masa too wet. The masa should be pliable and hold together without being overly sticky or crumbly.

Common Mistakes When Making Corn Masa

While making corn masa can be a straightforward process, there are a few common mistakes to avoid:

Skipping the Soaking Step:

Rushing the soaking process can result in tough and grainy masa. Take the time to allow the corn to soak for at least 12 hours or overnight to achieve the desired softness and flavor.

Not Grinding the Corn Enough:

If the corn is not ground finely enough, the masa may have a gritty texture. Be patient and grind the corn until it reaches a smooth, dough-like consistency.

Adding Too Much Water:

Adding too much water can make the masa too wet and difficult to work with. Add water gradually and knead the masa until it reaches a pliable consistency.

Using Low-Quality Ingredients:

Using low-quality corn or slaked lime can result in an inferior masa. Choose high-quality ingredients specifically labeled for making masa for the best results.

Not Kneading the Masa Properly:

Kneading the masa thoroughly is essential to achieve a cohesive texture. Take the time to knead the masa until it becomes pliable and holds together.

Conclusion

Making Mexican tamales with corn masa is a traditional and delicious process. Understanding what corn masa is, where to buy it, and how to make it from scratch allows you to fully appreciate the art of tamale making. By following the steps outlined in this article and avoiding common mistakes, you can create flavorful and authentic corn masa for your homemade tamales. Enjoy the process and savor the delicious results!

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