How to Make Organic Non-GMO Masa from Scratch for Pupusas, Tamales, Tortillas and sopes

I have longed wanted to find non-GMO Masa.  Corn Tortilas are a staple in our family.  I find organic corn tortillas at Whole Foods, but I could never find out ingredients on how to make masa for all those other traditional goodies.  I remember my grandmother in Mexico making the “nixtamal”.  She would soak it and grind it with a long stone on a stone tilted table.  This was hard work.  I finally make my own masa and thankfully in a much easier way than grandma.  My mother showed me how to use the Cal and corn to prepare it.

Step 1

Gather the ingredients:

I found good organic Non-GMO field corn from Azure Standard.  Buy 25 lbs. for greater value.

You will find Cal (Lime) in any Hispanic or Mexican store in their packaged spices section.  It is a white powder.  Do not use the Cal for making concrete.

Step 2

Dissolve two Tablespoons of Cal in about 6 cups of filtered water.  Add 2 cups of corn and bring to a gentle boil slowly.  This should take about 30 minutes.

Let it sit overnight or about 12 – 24 hours in a non reactive container like stainless steel or glass.

Step 3 IMG_7479

I have a handy salad spinner to rinse and rub my corn.  Do this procedure about 3-5 times.

Step 4

Pour half of the corn into a food processor with a little water 2-4 tablespoons and salt (1/2 teaspoon).  Let it grind for about 3-5 minutes, until it is smooth.  Scrape the sides once through the process.  Repeat with the second batch.  Mix together with your hands.  IMG_7452

Your are done!  Masa should look, smell and feel wonderful.mStep 5

Proceed to make whatever suits you.  I was so excited the first time that I made tortillas, sopes and sopitos.  You can use grapeseed oil and grill these sopitos at medium high.  I only had olive oil, so I cooked the at a lower temperature.  There still turned out fine.  The shaped thicker sopes, I shaped them with olive oil and baked the at 350 degrees for about 30 minutes.


The children had fun eating these withe toppings, smashed  beans, raw cheese, and a bruchetta type topping.


The next day I made another batch and make some cheese pupusas.  I had the “curtido” done already too.


Give it a try, it is not that hard really.  Your corn goods just got healthy and so much more flavorful.  Everyone at home commented on how good these were as opposed to that Maseca GMO poweder stuff they sell.

Let me know how it goes!




About admin

Francesca Erazo has a passion to women to embrace their homes by sharing ideas and information that would help homemakers make healthy changes for a vibrant family life. carefully steward all that they've been given. She is the writer and editor of Blessed Homestead.
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3 Responses to How to Make Organic Non-GMO Masa from Scratch for Pupusas, Tamales, Tortillas and sopes

  1. admin says:

    Sorry for the delay. If you already got to try it, you found out that it is just washing off the lime and the hulls. It doesn’t matter if you can’t get all the hulls off. They are good fiber. I have tried this with yellow and white corn. I prefer the white corn as it washes easier. Basically put it in a large coliander and wash away.

  2. admin says:


    Sorry about the delay. If you haven’t done it, after soaking the corn, just wash it next. I have found it best to put it in a strainer and under running water swirl it with your hand, until it’s all rinsed from some husks.

  3. Megan says:

    I am so glad you posted this! Can I just ask you to please clarify step #3. You don’t say what the “procedure” is. Thanks!!

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