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Alright, amigos! The time has come for us to talk about one of the absolute essentials of Mexican cuisine - masa! For those of you who don't know, masa is the dough made from corn that forms the basis of many of our favorite dishes, from tamales to tortillas. In this post, I'm going to give you the lowdown on how to make fresh masa from scratch, so listen up and take notes! First up, let's talk ingredients. You're going to need some dried corn that's been treated with an alkali, like lime or lye. This is called nixtamal, and it's what gives masa its distinctive flavor and texture. You'll also need some water and a bit of salt. That's it! Simple, right? Now, it's time to get cooking. Start by rinsing your nixtamal to get rid of any impurities. Then, add it to a pot with enough water to cover it by a few inches. Bring it to a boil, then reduce the heat and let it simmer for about an hour, or until the kernels have softened and the skin comes off easily. Drain the corn, then let it cool for a bit before moving on to the next step. Next up, it's time to grind the corn. If you have a molino (a traditional stone grinder), lucky you! If not, a food processor will do the trick. Grind the corn a bit at a time, adding water as needed to keep it moist. The end result should be a smooth, pliable dough that's easy to shape. And there you have it - fresh masa! Now, you can use this as the basis for all sorts of delicious meals. But since we're talking basics here, let's focus on tamales. To make tamales with fresh masa, you're going to need some filling (like shredded chicken or pork), some dried corn husks, and a steamer. Soak the husks in hot water for about 30 minutes to soften them up, then dry them off. Take a husk and spread a thin layer of masa on it, leaving an inch or so at the bottom and top. Add a spoonful of filling in the center, then roll up the husk tightly, using the masa to seal it shut. Repeat with the remaining husks and filling. Once you have your tamales assembled, it's time to steam them. Add water to your steamer, bring it to a boil, then reduce the heat to a simmer. Place the tamales in the steamer, making sure they're standing upright. Cover the steamer and let the tamales steam for about an hour, or until the masa is cooked through and pulls away from the husk easily. And there you have it, amigos - a basic guide to making fresh masa and tamales. Once you get the hang of it, the possibilities are endless. So go forth and get cooking!

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