Masienda founder Jorge Gaviria walks you through the ingredients, tools and prep that you'll need in order to get started on the kernel-to-masa process. NEW MASIENDA FOLLOWER DISCOUNT ***Click subscribe AND sign up for our newsletter at https://masienda.com/contact for 10% off your first purchase.*** Pre-Order MASA: Techniques, Recipes, and Reflections on a Timeless Staple at https://amzn.to/3OwMrp2 Masienda supplies: Heirloom Corn Masa Harina: https://masienda.com/masaharina Tortilla Presses: https://masienda.com/tortillapress Chef-Grade Cal (calcium hydroxide): https://masienda.com/products/cal Heirloom Corn: https://masienda.com/heirloomcorn Comal: https://masienda.com/products/comal?variant=42208092881045 Molinito: https://masienda.com/products/molinito?variant=42208097206421 ⏱ Timestamps ⏱ 0:00 Intro 0:35 Why mix masa 1:10 Seasoning masa flour 1:55 Starting the mixer 🔴 SUBSCRIBE: https://bit.ly/3kBWqKw THINGS TO KNOW =============================== 🎓 - Learn more: https://masienda.com 📝 - Blog: https://masienda.com/on-masa/ 📸 - Instagram: https://www.instagram.com/masienda/ 🛒 - Shop: https://masienda.com/shop Video by The Perennial Plate (https://www.theperennialplate.com/)