Nixtamalization - How to make Masa and Hominy from Dried Corn

preview_player
Показать описание

Also known as Nixtimalisation.

This process will turn dried corn into the flavorful stuff needed for making delicious tortillas.

The recipe you need
for every 2 cups of dried corn, you need 2 tablespoons (20 grams) of Cal or calcium hydroxide.
Рекомендации по теме
Комментарии
Автор

Trust me, you don’t need any of those fancy instruments in the kitchen. My grandma used to eyeball all the process just don’t use too much lime, about 1 tablespoon for each 2 lbs. By the way, I am watching this video and making 12 lbs. of hominy for the most delicious red pork and chicken Mexican pozole. Imagine that, my recipe feeds 65 people and there is never enough pozole!! By the way, I buy the dry corn at Mexican markets and flea markets for about $1.50 a lb. and you can buy as little as 1 lb. the corn for tortillas is the small one and the corn for hominy for soups like pozole is the large one called “maiz para pozole”.

thesalsalady
Автор

Tortillas were eaten all over Mesoamerica, not just Mexico, way before the Aztec's time. Previous cultures such as the Mayas probably developed Nixtamalization and the process was probably later adopted by the Aztecs when they migrated into central Mexico.

juancarlosbarientos
Автор

Very good video! What I like most is, that you put lots of content into a 6 min video. Other people would need half an hour to tell the same story. Your experience with Nixtamalisation is similar to mine. Maybe one tip I can offer: I grind my nixtamalized corn in the food blender until smooth, this takes some time and by adding quite some water, the corn gets smooth enough even for tortillas. As the masa is way to wet for tortillas, I add some store-bought harina to adjust the consistency.

joachimschranzhofer
Автор

I liked this video. You should probably pound the corn masa the 2nd and 3rd time to make a more smooth and fine dough for tortillas. Just add a little water for easier pounding. This is a great technique.

doraima
Автор

I’m from Mexico and this is exactly how we make tortillas, the only thing is that you shouldn’t grind it with a mortar and peastle because the dough turns out half ground and it takes a longer time, it still works though.
But what we traditionally use is a slab of rock called a Metate, but a tip to grind it at home is to use a food processor, or also traditionally, a grain mill. But congratulations on making a really good video on how to make traditional tortillas from Mexico.👍🏻

aidevaladez
Автор

Your messy style of cooking reminds me of someone I used to know. They cooked very tasty food, but somehow "destroyed" the kitchen in the process.

NotSoCrazyNinja
Автор

"...time to drop the base"? Bwahahahaha! Nice chemistry joke, dude!

Best,

N. Oldperson

Chuckqnit
Автор

Never wanted to know anything like your videos. But I love every one! Thanks for making all these 😁

tylerw
Автор

This is an awesome video. I had to rewind your "basic" joke to get it, which made me feel old, so then your offhand comment about using a colander "like an old person" made me laugh so hard. For all the critics, you clearly explained why you did everything the way you did, and still came out with a great product. Thank you for the time and effort it took to make this! Made my day :)

allisonmadl
Автор

Nice, thank you! What about 'popcorn corn' that come with kernels in supermarkets? Can they be used as well? Love

dukenegju
Автор

Most people in small towns in Mexico use aluminum pots because it’s cheaper. Maybe it adds that special flavor that I love

tinkerbell
Автор

you slipped in that vampire fact as if it was nothing lol. mind blown!!!

s.z.
Автор

Finally someone who shows the process!! Could this process be used with Polenta?

retribution
Автор

Great video...right down to the basics...just what I want.

tyronefrielinghaus
Автор

Is that calcium that was used basically lye? Would baking soda do the same thing? My father worked at a factory in Southern Indiana that made homany, among many other prepared and canned foods. He said they used lye and neutralized with vinegar.

walmartdog
Автор

I really enjoy your take on recipe videos :D

kchalmers
Автор

What kind of corn did you use to make nixtamal paste?
I'm from Canada and I would like find the same corn if its possible.

emmanuelcourtemanche
Автор

Dry corn can usually be purchased at a Mexican market in small quantities.

caldweller
Автор

Wow! that's was just a great video,
Is really cool to see how you did this traditional process
Saludos

rizoskuinn
Автор

Vielen Dank for explaining Nixtamalization. With 'smelling like tortilla chips' do you mean the sweet scent one can smell when eating Tamales or Tortillas in Mexico, that is so distinct? It's the aroma which blant corn flour or polenta in Europe is lacking. The consistency of your tortillas is very coarse. But as long as you like it that way :-) In Mexico people would usually use a prensa ('press') to squeeze a ball of dough into a thin flat tortilla. And most people use a plastic bag that has been slit to press the dough, so that it doesn't stick to whatever you are flattening it with. While it would be much easier to simply order dry Masa from Mexal in DE for example, I do admire your many attempts in creating the original tastes from scratch! Thank you very much for that.

nobodix