Review on Corona® Corn Grain Mill Hopper by Wendy Rodriguez

I use this corn grinder for what it was originally made for: grinding nixtamalized corn for tortillas. It works like a charm for me and it's easy to see why Corona is one of the market leaders. Some of the reviews here give the impression that they are describing a fake. My grinder only had a very thin anti-rust oil coating that washed off easily. Assembly is very easy and once you get the hang of it, it's done in no time. The mill needs time to break in. At the very beginning, working with her is a bit of a nightmare and a real test. It took me about 15 pounds of corn to fully set all the pieces. Once this is over, running the mill becomes much easier. Also, the texture of cornmeal improves during the break-in period. While the Aztecs have known this for several thousand years, most northerners still do not know about nixtamalization. There are a lot of guides online, including a lot of nonsense. This is how I do it: First you need normal corn, preferably organic. Corn for popcorn is not suitable. To one pound of corn, add three cups of cold water and thoroughly dissolve about half an ounce of lime. (Calcium hydroxide, no fruit). Aquarium supplies are a good source of edible lime. The amount of lime required is determined by the amount of corn, not water. Bring to a boil, cook over low heat for 10-20 minutes. I use organic yellow corn and usually cook it for 15 minutes, give or take. Turn off the heat and let the pan sit for 12-24 hours. drain the water Rinse the lime and corn zest under the running water for a few minutes until the sliminess disappears. You now have Nyxtamal. Use whole kernels for pozole, or grind them (as finely as possible) for tortillas or (not too finely) for tamales. For tortillas, add some (!) water and knead the dough. . Take this golf ball-sized dough, flatten it with a tortilla press clamped with food-grade plastic, and bake in a hot iron skillet. Once you try homemade Nixtamal tortillas, you will NEVER want to go back to industrial cornmeal.