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Making Tortillas From Scratch - Dent Corn or Posole?

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My husband makes killer tortillas from store-bought masa and now we want to take it to a new level. We are planning on making tortillas from scratch but I'm not sure whether we should start with dent corn or posole. I was thinking of buying a nixtamal corn grinder from tortillacocina.com (great price - $40) and I found a source for GMO-free white and blue posole and another source for organic dent corn. What's the difference in the process of pre-grinding? Which is more authentic? Which is easier...cheaper? Any and all advice, tips, words of wisdom greatly appreciated.

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