mazbook1
Aug 6, 2013, 1:38 AM
Post #5 of 24
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Just Google nixtamalization . Here is an excellent video showing the whole process:
http://www.youtube.com/watch?v=pcan7L4azWc
Nixtamalized Corn
1 kilo clean, dried flour-corn kernels (2.2 lbs.–about 1 quart) (flour-corn kernels are usually white/off-white, rather than yellow)
1 tablespoon pickling lime (food-grade calcium oxide, also called quicklime)
1 cup water for dissolving the lime
3 to 4 quarts of cooking water
Rinse the corn in a colander and set aside. In a large, stainless steel (nonreactive) pot, dissolve the lime in the cup of water, then add 3 or 4 quarts water. Immediately wash off any lime that gets on your hands. Add the corn and discard any floating kernels. Bring to a boil over high heat. Reduce the heat to low, and cook uncovered for 5 minutes. Turn off the heat, cool the pot and let it sit, uncovered, for 8 hours at room temperature or overnight in the refrigerator.
Pour the corn into a colander in the sink. Rub the kernels between your hands to rub away the softened hulls (they will have a gelatinous texture), but do not wash them completely off. If the resulting maiz nixtamalizdo is to be used for pozole, this step is often eliminated or only perfunctory. Rinse thoroughly (some old recipes say to wash between 4 and 11 times, if not well washed, the resulting masa – or pozole – will have an off flavor from the residual lime). Drain well.
Use the whole, moist kernels in soups or stews. Or, grind them through a food mill able to handle moist kernels to make masa, to which you can add enough water to make a slightly sticky dough for making tamales or, using a tortilla press, tortillas. Promptly refrigerate any unused masa, and use it within 3 days.
(This post was edited by mazbook1 on Aug 6, 2013, 3:54 PM)
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