Using a crankinstien to make masa harina?

[dye4me]

I live in an area even ordering masa harina online is a PITA. Im looking at my crankinstien and im wondering if anyone has ever made it from scratch and how they went about it? Canned corn or fresh? do I need a special kind? what is the best way to roast or dry the corn? What kind of mill gap? how many times did you run it etc. Im going out of my mind for a fresh corn tortilla

 

[dinnerstick]

i have certainly never made masa, but it's made by treating maize with a strong base such as calcium hydroxide, which breaks down some of the cell walls, reacts with some of the structural proteins, and whatever else it does (google nixtamalization). that's why masa corn is different from untreated corn, so you'll need to do that for a kickoff. i read somewhere that the old corona mills were originally made for grinding masa into harina, you can probably find an old one being used by a local homebrewer, i know over here loads of people still use them