This topic remind me a lot my grandma, she still making delicious tortillas.
I remember when I was a child, I used to arrive to Michoacan, where my grandparents live, and I always found my grandma making tortillas, the smell was and still being so delicious. When she saw us, she gave us one tortilla, which always is big!! and my mom and I ate it… yummi :9
Well, now, What is nixtamalization?
It is a mexican process where the corn kernels are soaked in a solution of lime or wood ash, and water. This process freed up vitamin B3 and made it a more usable product.
Ingredients for 1 kg of corn dough:
- 1 kg corn kernels
- 30 g lime
- The corn has to be cleaned, remove: the olote and the powder that can be released, then washed to remove completely.
- Fill a pot with water and add the lime, when it is dissolved, add the maize and after that placed it in the fire for 45 minutes.
- Once the grain is boiled, let it stand for 12 hours. After this time, the nejayote is released, which is the liquid that releases the corn and rinses well.
- The kernels passes to the mill, where it is transformed into mass, which needs to be knead by hand adding water, which is necessary so that it does not dry and then you can make tortillas.