You can get a smooth product from a food processor if you are willing to do it in small batches, very slowly (I take around 5 minutes to process 1 cup of nixtamal in my 11-cup food processor, with pauses to scrape it down). I can do that without adding too much water (and in fact I have to add more water after I'm done processing).I also bought from Masienda; they are indeed great!
Syzygies|4 years ago
> It’s time to set the record straight, friends: food processors absolutely work for turning nixtamal into masa.
> A basalt molino will still yield the best results for making masa.
Primavera's masa was smoother than my Indian wet grinder masa, which I am certain is smoother than food processor masa. One can also make tortillas from masa harina. The question is what has been lost? The limitations of masa harina by itself are widely understood.
Before giving up on already available home equipment, I'd compromise on the percentage of masa harina rather than the smoothness of the masa. For example, a commercial blender such as the Vita-Prep can puree anything if one adds enough water. Then dry out the water, as the Masienda blog advises, either by dehydration or by adding masa harina. The limitations of masa harina aren't apparent in smaller quantities.
hundt|4 years ago
Edit: I don't have a wet grinder so I can't compare to that. It is smooth enough to get the pocket though.