Masienda Masa Mill Review

Tortillas are typically seen as a convenience food—they’re a shelf-stable ingredient kept in the pantry to throw together an emergency quesadilla. So, why go through the effort of dedicating an entire day to making a stack of tortillas? Well, homemade tortillas made with fresh masa have a more pronounced corn flavor and a soft, pillowy texture. You can also use homemade masa to make huaraches, sopes, tostadas, tamales, cazuelitas, gorditas, pupusas, and more.

While a food processor is more than up to the task of grinding masa, my Masienda manual mill lets me fine-tune grind coarseness for different applications. Plus, it’s only $50.

How Do You Make Masa?

Many people begin their masa-making journey using dry, ground masa harina mixed with water. I still use this method when I need a masa fix for a weeknight dinner, but if it’s a special occasion, I’ll put in the extra effort to make the masa from scratch. The process is simple, albeit time-consuming: You steep dried corn kernels in an alkaline solution, then rinse off the corn’s outer layer and run it through a mill. You can read more about the process of nixtamalization here.

One of the biggest incentives for making masa from scratch is that it gives you the option to use different varieties of corn to produce unique textures and flavors. If you’re a coffee drinker, you can think of it as the difference between using pre-ground coffee and whole beans.

Why I Love the Masienda Masa Mill 

The Masienda Hand Mill is made of heavy, durable white cast iron and includes two plates that connect to grind the kernels. While you can use a food processor, using a masa mill lets you control the exact coarseness of your grind. A coarse grind works well in fried or steamed applications, like empanadas or tamales. For tortillas, you want to grind the masa as finely as possible and use a hefty tortilla press to flatten it. I love that the mill comes with a large hopper that holds a good amount of kernels rather than having to continually scoop them in while grinding.

Aside from making fresh masa, you can also use the mill to grind flour, barley, or even large spices, like cinnamon. Once you’re familiar with the parts, it assembles in under a minute and, since it’s incredibly sturdy, it doesn’t wobble while you grind. I also appreciate that it disassembles for easy cleaning and storage. If you’re ready to take your masa dishes to the next level, this mill is indispensable.

FAQs

How do you assemble the Masienda mill? 

Start by mounting the center of the unit on the edge of a sturdy table or counter. Make sure to tighten it as much as possible to prevent it from slipping during use. Next, insert the large screw plate and hold it in place using the part with two wing bolts. Finally, screw in the handle and place the hopper on top.

How do you clean the mill?

To clean the mill, disassemble it and wash it with soap and warm water. Make sure to check crevices for bits of masa. After washing, thoroughly dry metal pieces with paper towels as they’re prone to rusting. 

Why We’re the Experts

• Octavio Peña has developed several recipes using masa for Serious Eats.
• He grew up making masa at home with various methods.