Jetski
Mar 24, 2009, 6:58 AM
Post #1 of 1
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Here's a great writeup on making masa for tortillas and tamales the thousands of years old way and once the real thing has been tasted one doesn't want to go back to a tortilleria or the diy bagged corn flour. The problem though is finding the time to grind the nixtamal, there is a definite need for a well designed nixtamal corn grinding machine;
http://www.rachellaudan.com/...mple-grindstone.html
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(This post was edited by Jetski on Mar 26, 2009, 5:14 PM)
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