Quote:
Originally Posted by recruiterg
Worth, I've never seen fresh masa. Only a few restaurants in town have tamales. Some stores sell the bagged, Masa product. I might check out a Mexican specialty store and see if I can find the real thing. Now I'm intrigued.
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I'm considering grinding up some canned hominy to see how it works.
The older ladies in Mexico do it on a stone.
Or I could get some dried corn and make my own with pickling lime I hear fresh is the bomb.
Builders lime would work and people use it.
Problem no one knows what kind of impurities may be in that stone they make the lime from.
My mother used lye aka sodium hydroxide.