Preparing Nixtamal
Equipment
- 1 large pot preferably flame-proof earthenware
Ingredients
- a few handfuls of dried corn kernels It needs to be field corn. Pop-corn and sweet corn are not suitable for this recipe
- 1 tsp slaked lime or lime-wash (calcium hydroxide) quick-lime (calcium oxide) is not suitable here
Instructions
- wash the corn, strain, and put into a pot
- dissolve the slaked lime in water sufficient to cover the corn by a couple of inches
- add the lime solution to the corn and bring to the boil
- for best results simmer for just 15 minutes, then allow the corn to soak in the lime solution overnight
- if you want to use the nixtamal on the same day, cook for 30-40 minutes, depending on the size of the corn kernels and leave to soak until the mixture has cooled to room temperature
- The resultant kernels should be soft and wet on the outside but still retain their powdery, chalky centre
- Transfer to a large bowl if necessary and placing this in your kitchen sink vigorously rub the kernels to loosen their skins. As the skins float to the top pour off some of the water and skins, topping up with fresh water and continuing the process as necessary
- The more skin you can remove, the smoother the final masa or dough