In my experience, grinding (wet milling) the nixtamal is the most difficult step to perform at home. I'm currently cheating a bit due to lack of proper equipment: I blend the nixtamal with the same amount of water by weight, pour this into a mixing bowl and then add enough masa harina until the masa reaches the right consistency. Thanks for these great videos and outstanding products!
This thing is great but ultimately outside my reach. It would be nice if you could someday engineer a machine more in the $600ish dollar range. I only need to grind 2 lbs at a time. That makes a rather large amount of tortillas for eating at home.
So you're saying that I should buy a really expensive restaurant grade mill so I can make masa at home every once in a while? Based on what I saw and learned when I was in El Salvador, this series makes masa production to complicated. If a hand crank metal grinder is good enough for a little Salvadorian grandmother then it'll be good enough for me.
Hi Michael, thanks for the feedback! There are definitely many ways to make excellent masa. That's great you hear you've found a method that works for you. To many wonderful masa dishes.
A Molinito would be great and is on my wish list. That being said, I would love to buy a nice big sized metate but I simply can't find one in the US. Your company could probably corner the market if you were to import and offer those.
@@jaredmercado7045 I was able to find someone on Etsy selling them. Ordered and delivered in two days from Mexico. It is exactly what I was looking for. Great service. I highly recommend Alejandro's Etsy shop: ManosdemiMexico
I learned to make great tortillas by watching your videos and using the Doña Rosa press. I'd love to get a Molinito one of these days. I've made masa before using a wet grinder that grinds grains and legumes, but it never came out exactly right. One of these days, I will take the plunge...
@@Masienda Also wondering whether this unit is the smallest powered one you are planning to carry. I was thinking that a smaller "prosumer" model for home use would be very interesting--something about the size of a nice Rocket or La Marzocco espresso machine.
Hi Ellen! Thank you for your question. Indeed, it's the smallest one we are planning to carry. Our molinito is a countertop stone mill, designed to be used by devoted home cooks and small food concepts alike. As a result, it's designed to house its compact but mighty motor needed to achieve fine stone-ground masa and fits on most kitchen countertops, while also plugging into your standard 110V outlet at home. While we understand its probably larger than your typical espresso machine, Molinito is compact compared to most masa grinders on the market at the following dimensions: 26.5″ (l) x 14.5″ (w) x 18″ (h)
Thank you, Andrew! It is quite quiet, believe it or not. I'd say quieter than a blender, if that helps with perspective? We have neighbors here at our office who wouldn't be too pleased if it were louder than that :)
Thank you for your reply, the issues I am having is beyond the videos that I viewed. The problem is that the bearings are loose and coming out from the housing and the back joint for the shaft is really loose and the there is no pressure on the stones and the shaft does not move and the spring does not move.The other machine that is the same model'' 3rd model in the video'' The bearings are solid and do not move around and the back joint is tight that has the U shaped cap for the handle arm to apply pressure is also tight and does not move around like the machine that is having the problem. If I put something in front of the shaft I can make the spring move but the shaft does not move at all. Let me know if you know what the problem is or if you need me to make a video for you to see. Thank you and hope we can get the machine going again. Gracias.
The worldwide market for a grinder to make homemade masa is big. But your product is still too big. Ideally you need to come up with a smaller hand cranked stone grinder for home use.
Hello, I am having a problem with my Molinoto machine and would like to ask some detailed questions about doing some self repair. I am in Japan so it is not possible to send it back for repairs. It is an amazing machine and very happy with it but like any formula 1 race car sometimes things need repair. Please let me know who I should speak with. Thank you very much.
Hi! Thanks for writing and being a Molinito user! Please reach out to: molinito@masienda.com with any specific questions. We also just released a series of videos for helping repair and take care of your molinito: th-cam.com/video/p6TIM3uLnAM/w-d-xo.html. THANKS!
Can you just use a mortar and pestle? Maybe even better a wooden plunger in an ancient hole in a rock that was used by indigenous for hundreds or thousands of years? I can't recall what those ground down holes are called, but I bet they made the most FANTASTIC tortillas. I'm going to research all this.
But then since most people don't have access to Anasazi "holes in rocks," can't you just use an old school cast iron hand grinder? I looked it up before I edited this, and there's nothing on TH-cam about using a mortar and pestle or a cast iron grinder. I think there's a void here.
I'm curious where the sand comes into play, I see it offered for sale as well as the stones but I don't see what you do with it, not that I can be buying a molinito, I'm just trying to understand how it all works
Hi John, great question! Once the pair of grinding stones have been spent and are no longer sharp enough to produce a fine masa, the sand is used to calibrate the stones down to a flat porous surface. This is done to prepare the stones for resharpening.
Yeah, but how many of us are going to buy that machine just to make tortillas for our family. Can you show us other ways to grind an acceptable product using a hand crank machine or other more everyday option?
Hi! We're working on a few home options, but in the meantime, we have more information on getting a puff at home using a hand crank (hint: it takes three passes through the grinder). Check out masienda.com/on-masa/masa-weekly-formerly-monthly-white-bolita-oaxaca/ with tips on how to achieve that puff using a hand-crank.
I’ve been looking for real nixtamal mass since I moved to the us, bringing it frozen every time I go to Mexico, begging friends and family to bring when they visit, so heck I’m getting one just so my kids can tell what a real tortillas tastes like!
Hi, thanks for asking! While we've ground a few seeds and nuts successfully, we have yet to try veggies. It would likely be fine but may may wear down the stones quicker than anticipated.
I mean, you can buy a metate and go that route instead. Cook them on a clay comal over live fire while you're at it. Grinding with a metate is backbreaking work, and people who consume masa daily have embraced newer technologies for a reason.
Hello! We recommend resharpening the stones every 3-4 months, depending on use. It is not necessary to replace them entirely until they are completely worn down--which can take years, in some cases. Please let us know if you have any additional questions at info@masienda.com Thank you! Tony
Hi! Nothing wrong with the masa from your local shop. We are happy to offer non-GMO heirloom corn and masa harina made with just corn, water and culinary lime; allowing the flavor of the corn come through.
Hi Hector--Our Molinito is not yet NSF certified. The cost for doing so is currently prohibitive at our scale, however, its component parts are all restaurant/food grade, 304 Stainless Steel, etc. Please reach out to us at info@masienda.com if you have any additional questions at all. Thank you! Tony
Hi Angie! Our corn (and masa) is all certified Non-GMO.The majority of our farmers are smallholder, subsistence growers (and not certified organic). We are not able to 100% guarantee that something (i.e. pesticide) isn't used within the network of 2,000 farmers. However, we always encourage and prioritize purchasing from growers that use regenerative organic practices.
I want this machine so badly I can taste it. I've wanted a home molino for years. I can buy masa, so my husband would kill me if I got this, but I want to prepare my own choice of corn, and I'd like to adjust the grind for tamales. Unfortunately, this machine is still too large for my space, even though it's significantly smaller than a commercial model. I suppose the size is necessary to get the horsepower necessary for the work, but where would it fit in an ordinary kitchen?
I don't think you just want to let it dry. I would think your masa might get moldy, or fermented before it dries into masa harina, depending on the climate you live in. I think what you would want to do is put it in a dehydrator or oven on very low heat to dry it out.
I have milled some in advance and just froze it. It seems okay to me, but I’m not a pro at this at all. I do it with my grain mill and it can be tedious to clean it up, so I run large batches and freeze meal size baggies of it and take out when I need it. 🙂🌮🌽
What I have heard some people doing is after nixtimelizing is they dehydrate the kernels after they have been washed. Then at a later date run them through a grain mill. Not sure if that effects the taste or not.
Hi Elias! We'd love to but it will increase the price per unit quite significantly. As we scale, we'll work on bringing on additional certifications. Please don't hesitate to let us know if you have any more questions.
Has anyone purchased a molinito from them yet and if so have you had a good experience with it? I've sent the company an Email and haven't received a response yet.
Hi Erick! Thanks so much for reaching out. Molinito can be made with either 110V or 220V and ships from our HQ in LA. We'll look into incorporating user reviews on our site, thank you for letting us know! Hope you're staying safe and well.
You're right that it's a pricey option ... Molinito was invented as a solution for small restaurants and home cooks looking to start cottage businesses, so for the individual home cook it may not be accessible (but it's much smaller and less expensive than a full scale molino). We offer a hand mill on our site at a much lower price point: masienda.com/products/masa-hand-mill.
The price mark-up on this product is ridiculous. I''m sure they're not that expensive in Mexico. If so, no one would own one in Mexico. You should be ashamed at you theft on this product. GREED IS ALIVE AND WELL to ruin the availability of this product!!!!
Hi Maria, thank you for the chance to share a bit more about our process and infrastructure with the TH-cam community! While inspired by the traditional molinos that are built on both sides of the border, Molinito is made up of parts and materials that are on the more expensive side, as the goal is that they last for as long and as safely as possible. For example, we use 304 stainless steel versus carbon steel or cast iron, to ensure that the surface is food safe and does not rust; the electrical cord is UL approved and sourced in the US; the motor is NOM and ANCE approved, the stones are hand carved in Puebla, etc. Added to this, the labor to produce each unit at the very small scale at which we operate (they're built by hand, not a factory assembly line), the cost of shipping/fulfillment (which we subsidize), the free support we offer (from a California-based team, not a call center abroad), and the Molinito is certainly more expensive than that which you might find at a market in Mexico. That said, it is a fraction of the cost that a stainless, custom-made molino would have cost before Molinito came on the market; prior to Molinito, a restaurant-ready molino would cost between $6-$10K! Our goal is to continue creating efficiencies as we grow, in order to get the price to be as accessible as possible. There's nothing we'd love more than making Molinito more affordable to all cooks--it means our supply chain and the farmers who make it possible would be growing with it! That would truly be our dream come true. We hope we'll get there one day, but until then, we recommend the hand mill (or food processor!) for cost effective ways to nixtamalize at home. Feel free to reach us at info@masienda.com if you have any questions at all. Thank you, Jorge
Hmm…I wonder if using that type of material to grind is a good idea. An alternative might be a better option if possible due to wear. If the stone wears down that means it’s getting worn into the masa. I’m reminded of human remains from cultures that used stone to grind foods (typically for flours) show damage to teeth that would be caused by chewing bread etc with microscopic bits of stone. 🤔 that freaks me out
Hi Nigel, good question. After prolonged use, it is inevitable that particles of the stones themselves will gradually be worn off into the masa over time. This is true for not just traditional basalt stones, but also synthetic stones or the metal plates common to hand-cranked home grinders. Synthetic “food-grade” stones are touted for their durability and slow wear; however, many contain aluminum oxide, which molino purists avoid, on account of personal preference. Basalt, in contrast, is made up largely of calcium oxide and magnesium-alkaline metals that, as Azteca puts it, “naturally run through the blood stream,” making it preferable in not only function but also form. As for metal hand grinders, most are food grade and composed of iron and tin, which are considered safe in small quantities (as the trace shavings created during grinding would be).
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In my experience, grinding (wet milling) the nixtamal is the most difficult step to perform at home. I'm currently cheating a bit due to lack of proper equipment: I blend the nixtamal with the same amount of water by weight, pour this into a mixing bowl and then add enough masa harina until the masa reaches the right consistency. Thanks for these great videos and outstanding products!
Thank you, Hector!
I would love hand grinder videos
Can't wait to see some of the other videos for the process from beginning to end. Thanks for putting this together.
Thanks, Andrew! We'll be staggering videos out over the next few weeks. We appreciate you tuning in!
This thing is great but ultimately outside my reach. It would be nice if you could someday engineer a machine more in the $600ish dollar range. I only need to grind 2 lbs at a time. That makes a rather large amount of tortillas for eating at home.
So you're saying that I should buy a really expensive restaurant grade mill so I can make masa at home every once in a while? Based on what I saw and learned when I was in El Salvador, this series makes masa production to complicated. If a hand crank metal grinder is good enough for a little Salvadorian grandmother then it'll be good enough for me.
Hi Michael, thanks for the feedback! There are definitely many ways to make excellent masa. That's great you hear you've found a method that works for you. To many wonderful masa dishes.
You can get cheap ones that are hand powered
Very interesting series. Thank you for the clear instruction.
We are glad you found the series helpful!
I need this machine in my life.
Your grinding attachment on your kitchen aid - I do it twice to three times.
thanks for watching and for the input, glad to hear the multiple passes is working well for you. Thanks!
A Molinito would be great and is on my wish list. That being said, I would love to buy a nice big sized metate but I simply can't find one in the US. Your company could probably corner the market if you were to import and offer those.
Agreed would love to be able to buy a metate in the us
@@jaredmercado7045 I was able to find someone on Etsy selling them. Ordered and delivered in two days from Mexico. It is exactly what I was looking for. Great service. I highly recommend Alejandro's Etsy shop: ManosdemiMexico
I learned to make great tortillas by watching your videos and using the Doña Rosa press. I'd love to get a Molinito one of these days. I've made masa before using a wet grinder that grinds grains and legumes, but it never came out exactly right. One of these days, I will take the plunge...
That's so great to hear! Keep your eyes peeled on Black Friday ... just sayin.
@@Masienda Also wondering whether this unit is the smallest powered one you are planning to carry. I was thinking that a smaller "prosumer" model for home use would be very interesting--something about the size of a nice Rocket or La Marzocco espresso machine.
Hi Ellen! Thank you for your question. Indeed, it's the smallest one we are planning to carry. Our molinito is a countertop stone mill, designed to be used by devoted home cooks and small food concepts alike. As a result, it's designed to house its compact but mighty motor needed to achieve fine stone-ground masa and fits on most kitchen countertops, while also plugging into your standard 110V outlet at home. While we understand its probably larger than your typical espresso machine, Molinito is compact compared to most masa grinders on the market at the following dimensions: 26.5″ (l) x 14.5″ (w) x 18″ (h)
Delightfully informative!
Do you guys make dual voltage or 220v? I have a tortilla business and feel that this machine would meet my needs. I've been hand milling.
Hi there! Our Molinto motor is 1 HP, 110-127 Volts. Here's the link to it on our website: masienda.com/products/molinito
Amazing video - it was hard to hear how loud the machine is. I live in an apartment building, is the machine too loud to operate in my apartment?
Thank you, Andrew! It is quite quiet, believe it or not. I'd say quieter than a blender, if that helps with perspective? We have neighbors here at our office who wouldn't be too pleased if it were louder than that :)
Are those cookbooks on the shelf behind you? If so which cookbooks would you recommend? I have your masa book
Thank you for your reply, the issues I am having is beyond the videos that I viewed. The problem is that the bearings are loose and coming out from the housing and the back joint for the shaft is really loose and the there is no pressure on the stones and the shaft does not move and the spring does not move.The other machine that is the same model'' 3rd model in the video'' The bearings are solid and do not move around and the back joint is tight that has the U shaped cap for the handle arm to apply pressure is also tight and does not move around like the machine that is having the problem. If I put something in front of the shaft I can make the spring move but the shaft does not move at all. Let me know if you know what the problem is or if you need me to make a video for you to see. Thank you and hope we can get the machine going again. Gracias.
Send this over to molinito@masienda.com Tony or Manny will be able to address your questions. Thanks!
The worldwide market for a grinder to make homemade masa is big. But your product is still too big. Ideally you need to come up with a smaller hand cranked stone grinder for home use.
Look at importing a nixtamatic
Why cant you just dry them out and use a mockmill
Hello, I am having a problem with my Molinoto machine and would like to ask some detailed questions about doing some self repair. I am in Japan so it is not possible to send it back for repairs. It is an amazing machine and very happy with it but like any formula 1 race car sometimes things need repair. Please let me know who I should speak with. Thank you very much.
Hi! Thanks for writing and being a Molinito user! Please reach out to: molinito@masienda.com with any specific questions. We also just released a series of videos for helping repair and take care of your molinito: th-cam.com/video/p6TIM3uLnAM/w-d-xo.html. THANKS!
Can you just use a mortar and pestle? Maybe even better a wooden plunger in an ancient hole in a rock that was used by indigenous for hundreds or thousands of years? I can't recall what those ground down holes are called, but I bet they made the most FANTASTIC tortillas. I'm going to research all this.
But then since most people don't have access to Anasazi "holes in rocks," can't you just use an old school cast iron hand grinder?
I looked it up before I edited this, and there's nothing on TH-cam about using a mortar and pestle or a cast iron grinder. I think there's a void here.
You can certainly use a hand grinder, or even a food processor.
I'm curious where the sand comes into play, I see it offered for sale as well as the stones but I don't see what you do with it, not that I can be buying a molinito, I'm just trying to understand how it all works
Hi John, great question! Once the pair of grinding stones have been spent and are no longer sharp enough to produce a fine masa, the sand is used to calibrate the stones down to a flat porous surface. This is done to prepare the stones for resharpening.
Yeah, but how many of us are going to buy that machine just to make tortillas for our family. Can you show us other ways to grind an acceptable product using a hand crank machine or other more everyday option?
Hi! We're working on a few home options, but in the meantime, we have more information on getting a puff at home using a hand crank (hint: it takes three passes through the grinder). Check out masienda.com/on-masa/masa-weekly-formerly-monthly-white-bolita-oaxaca/ with tips on how to achieve that puff using a hand-crank.
I’ve been looking for real nixtamal mass since I moved to the us, bringing it frozen every time I go to Mexico, begging friends and family to bring when they visit, so heck I’m getting one just so my kids can tell what a real tortillas tastes like!
Se puede moler mole en pasta/polvo ?
Hola Maria, gracias por tus preguntas! Sí, con el Molinto también puedes moler el mole en una pasta, pero probablemente no en un polvo.
Can you grind other things like nut butters, other flours, veggies?
Hi, thanks for asking! While we've ground a few seeds and nuts successfully, we have yet to try veggies. It would likely be fine but may may wear down the stones quicker than anticipated.
I'm sure the indigenous people did not have this machine And using a simple grinding stone to achieve the same good tortilla
I mean, you can buy a metate and go that route instead. Cook them on a clay comal over live fire while you're at it. Grinding with a metate is backbreaking work, and people who consume masa daily have embraced newer technologies for a reason.
Is this product still available??
masienda.com/products/molinito
Do you have to change the stones after using it for a longer period of time.?
Hello! We recommend resharpening the stones every 3-4 months, depending on use. It is not necessary to replace them entirely until they are completely worn down--which can take years, in some cases. Please let us know if you have any additional questions at info@masienda.com
Thank you!
Tony
Whats wrong with masa from my local carniceria?
Hi! Nothing wrong with the masa from your local shop. We are happy to offer non-GMO heirloom corn and masa harina made with just corn, water and culinary lime; allowing the flavor of the corn come through.
Is your Molinito NSF approved?
Hi Hector--Our Molinito is not yet NSF certified. The cost for doing so is currently prohibitive at our scale, however, its component parts are all restaurant/food grade, 304 Stainless Steel, etc. Please reach out to us at info@masienda.com if you have any additional questions at all.
Thank you!
Tony
How about organic corn?
Hi Angie! Our corn (and masa) is all certified Non-GMO.The majority of our farmers are smallholder, subsistence growers (and not certified organic). We are not able to 100% guarantee that something (i.e. pesticide) isn't used within the network of 2,000 farmers. However, we always encourage and prioritize purchasing from growers that use regenerative organic practices.
I want this machine so badly I can taste it. I've wanted a home molino for years. I can buy masa, so my husband would kill me if I got this, but I want to prepare my own choice of corn, and I'd like to adjust the grind for tamales. Unfortunately, this machine is still too large for my space, even though it's significantly smaller than a commercial model. I suppose the size is necessary to get the horsepower necessary for the work, but where would it fit in an ordinary kitchen?
Thank you for commenting, Mikael! It fits comfortably on a counter, but I will move it to a closet for storage at home when I'm not using it.
Is it possible to grind it to a flour for later use? Do I have to just let it dry after grinding? Anyway great videos.
Yes.
I don't think you just want to let it dry. I would think your masa might get moldy, or fermented before it dries into masa harina, depending on the climate you live in. I think what you would want to do is put it in a dehydrator or oven on very low heat to dry it out.
No, wet masa will not turn into dry masa. You will en up with Tejuino, fermented corn drink.
I have milled some in advance and just froze it. It seems okay to me, but I’m not a pro at this at all. I do it with my grain mill and it can be tedious to clean it up, so I run large batches and freeze meal size baggies of it and take out when I need it. 🙂🌮🌽
What I have heard some people doing is after nixtimelizing is they dehydrate the kernels after they have been washed. Then at a later date run them through a grain mill. Not sure if that effects the taste or not.
Turn that damn thing on already!
Price please & where ? I want one
Thanks for your question! You can head over to our site here: masienda.com/shop/molinito/ to find out more information.
I want buy that mill.how much
Learn more about Molinito here: masienda.com/shop/molinito/
Do you guys have NSF certification?
Hi Elias! We'd love to but it will increase the price per unit quite significantly. As we scale, we'll work on bringing on additional certifications. Please don't hesitate to let us know if you have any more questions.
Has anyone purchased a molinito from them yet and if so have you had a good experience with it? I've sent the company an Email and haven't received a response yet.
Hi Erick! Thanks so much for reaching out. Molinito can be made with either 110V or 220V and ships from our HQ in LA. We'll look into incorporating user reviews on our site, thank you for letting us know! Hope you're staying safe and well.
Where can i buy this ?
Hi Ivan, thanks for asking. You can place an order from our site: masienda.com/shop/molinito/
@@Masienda can i grind fresh corn to make masa with this?
@@ivanmiuller yes you can. It's designed to grind nixtamal into masa harina allowing you to control texture to your liking!
Too bad that's a $2000 piece of machinery and most people aren't going to have access to it.
You're right that it's a pricey option ... Molinito was invented as a solution for small restaurants and home cooks looking to start cottage businesses, so for the individual home cook it may not be accessible (but it's much smaller and less expensive than a full scale molino). We offer a hand mill on our site at a much lower price point: masienda.com/products/masa-hand-mill.
The price mark-up on this product is ridiculous. I''m sure they're not that expensive in Mexico. If so, no one would own one in Mexico. You should be ashamed at you theft on this product. GREED IS ALIVE AND WELL to ruin the availability of this product!!!!
Hi Maria, thank you for the chance to share a bit more about our process and infrastructure with the TH-cam community! While inspired by the traditional molinos that are built on both sides of the border, Molinito is made up of parts and materials that are on the more expensive side, as the goal is that they last for as long and as safely as possible. For example, we use 304 stainless steel versus carbon steel or cast iron, to ensure that the surface is food safe and does not rust; the electrical cord is UL approved and sourced in the US; the motor is NOM and ANCE approved, the stones are hand carved in Puebla, etc. Added to this, the labor to produce each unit at the very small scale at which we operate (they're built by hand, not a factory assembly line), the cost of shipping/fulfillment (which we subsidize), the free support we offer (from a California-based team, not a call center abroad), and the Molinito is certainly more expensive than that which you might find at a market in Mexico. That said, it is a fraction of the cost that a stainless, custom-made molino would have cost before Molinito came on the market; prior to Molinito, a restaurant-ready molino would cost between $6-$10K!
Our goal is to continue creating efficiencies as we grow, in order to get the price to be as accessible as possible. There's nothing we'd love more than making Molinito more affordable to all cooks--it means our supply chain and the farmers who make it possible would be growing with it! That would truly be our dream come true. We hope we'll get there one day, but until then, we recommend the hand mill (or food processor!) for cost effective ways to nixtamalize at home. Feel free to reach us at info@masienda.com if you have any questions at all.
Thank you,
Jorge
Hmm…I wonder if using that type of material to grind is a good idea. An alternative might be a better option if possible due to wear. If the stone wears down that means it’s getting worn into the masa. I’m reminded of human remains from cultures that used stone to grind foods (typically for flours) show damage to teeth that would be caused by chewing bread etc with microscopic bits of stone. 🤔 that freaks me out
Hi Nigel, good question. After prolonged use, it is inevitable that particles of the stones themselves will gradually be worn off into the masa over time. This is true for not just traditional basalt stones, but
also synthetic stones or the metal plates common to hand-cranked home grinders. Synthetic “food-grade” stones are touted for their durability and slow wear; however, many contain aluminum oxide, which molino purists avoid, on account of personal preference. Basalt, in contrast, is made up largely of calcium oxide and magnesium-alkaline metals that, as Azteca puts it, “naturally run through the blood stream,” making it preferable in not only function but also form. As for metal hand grinders, most are food grade and composed of iron and tin, which are considered safe in small quantities (as the trace shavings created during grinding would be).
Can yall make a video of how to do this using the hand crank victoria? i think most home cooks dont have mills, but can afford the victoria!
We'll definitely put this on our team's radar! Thank you for the suggestion 😊