Making Masa

Making Masa

This small factory is about two blocks away. I'm trying my hand at home masa making with a Victoria mill. Photos of that later.

The camera is a Panasonic GF1 with a 20mm f/1.7 lens. This taken under available light.

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Can you take a picture

of the dough rollers? or are they rolled by hand?

I didn't see anything that looked like rollers or presses

I think this place sells masa to people who make tortillas, but I'll see if they're selling tortillas, too.

No hay masa today -- they weren't getting their 220 line back as fast as the rest of the block got the 110 lines back.

I've got a tortilla press, but haven't gotten all the kinks of masa making down yet. I think their mills also grinds finer than mine. I want to try to make the little corn rosquillos, but I'd need an oven and I just have a cooktop.

Rebecca Brown

Are There Cachapas in NIca?

Here in Venezuela, fresh corn is put through a grinder, which looks similar to your Masa grinder. It can be made into corn pancakes which are cooked on a grill. Commonly, slices of ham and cheese are added to the cachapas as they are cooking, then the cakes are folded over and served.

Our local outdoor market (Sota Rosa) has a few cachapa stalls where you can watch the corn being ground and cooked on the grills. Delicious!

There's a guirillo

We've got things that are made from fresh corn that are very tasty. Also, there are cookies/crackers made of masa and cheese.

I didn't add enough cal to my first batch of masa, but used a Toast-tite grill thingie to make some dumpling-like things.

Cuajada is the local very salty, non-melting cheese that is commonly served, along with crema (sour cream).

Rebecca Brown

Closest thing sounds like a "Quesillo"

But not the Venezuelan flan Quesillo.

Nica Quesillo: Tortilla, white cheese, onions, vinegar smothered in crema and a bit of salt. Served in a plastic bag.

Its not traditional in Nicaragua to add the butter, sugar and other ingredients to the tortilla (white corn masa and water).

Hence, its treat at Semana Santa etc. as the otherwise bland tortilla gets jazzed up and is actually one of the more flavorful roadside snacks.

Hm... Doesn't Sound Similar to Cachapas.

The fresh corn is ground into a rough pancake-like mix, a bit of water or milk added, but not too much, so it sticks together like a thick American pancake, batter, with chips of whole corn in it, is poured on the grill and cooked until brown on both sides, then the ham and cheese slices are added. (Not wanting all those calories or the meat, I take mine home, still warm, and coat lightly with butter and cinnemon, or sometimes apply baby applesauce.) Maybe NIcans might enjoy a new Semana Santa treat?