"So what's the deal with nixtamalization? It's when corn is cooked with water and lime (aka "cal") to soften the kernels and unlock nutrients. The word comes from Nahuatl, nextli (lime ashes) + tamalli (cooked corn). All it takes is three ingredients: dried corn, lime powder (food-grade calcium hydroxide), and water. 1️⃣ Start with 1 kilogram of dried corn, about 2.2 pounds. In a large pot, mix 3 liters of water with 7 grams of lime powder (food-grade calcium hydroxide) and stir until dissolved. Add the corn, bring to a gentle boil, then simmer for about 45 minutes. You'll see the kernels brighten and their skins loosen."
"2️⃣ Turn off the heat and let the corn soak overnight (about 18 hours) in the pot. The next day, rinse thoroughly, rubbing off any remaining husks. And that's how you get nixtamal! 3️⃣ Now, grind the corn into a smooth, slightly sticky dough known as masa. A grain grinder or processor works great (traditionally, a metate is used). If it's too thick, add a little bit of water. Roll the dough into golf-ball-sized portions and press into 6-8-inch tortillas. You can use a tortilla press or a rolling pin! 4️⃣ Finally, cook on a hot comal (or skillet) for 30-45 seconds per side until they puff and get those golden-brown spots."
Nixtamalization is a process of cooking dried corn with water and food-grade calcium hydroxide (lime) to soften kernels and unlock nutrients. Use three ingredients: dried corn, lime powder, and water. Simmer corn in a lime solution for about 45 minutes, then soak about 18 hours and rinse to remove loosened husks. Grind the treated corn into a smooth, slightly sticky masa; adjust water for consistency. Portion and press or roll into 6–8-inch tortillas, then cook on a hot comal or skillet about 30–45 seconds per side until puffed with golden-brown spots. Serve as tortillas, quesadillas, or tacos.
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