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Dive in to our fresh masa research and development—from sourcing corn and the nitty-gritty details of nixtamalization, to our trial notes on cooking, hydration, and pressing tortillas. This page explores things we tested and the lessons learned over many, many months of making masa from scratch. Our trials led us to develop the <a href="https://www.chefsteps.com/recipes/make-your-own-fresh-masa-with-just-a-blender">fresh masa recipe</a> made using readily accessible kitchen equipment and the <a href="https://www.chefsteps.com/recipes/flour-corn-hybrid-tortilla">epic flour tortilla</a> “hack” using <a href="https://www.amazon.com/gp/product/B0000GGI1O/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000GGI1O&linkCode=as2&tag=chefsteps02-20&linkId=954cf0e8929625667342e3eeefbebae5">canned hominy</a>.