What is the process of nixtamalization for making authentic masa for tortillas?

Question

What is the process of nixtamalization for making authentic masa? Understand this ancient technique for creating dough for tortillas.

Answer 1

Nixtamalization is the process of cooking dried corn kernels in an alkaline solution, typically lime (calcium hydroxide), which softens the corn, improves its nutritional value, and allows it to be ground into masa for tortillas.

Detailed Explanation:

Nixtamalization is a crucial step in preparing corn for making authentic masa. Here's a breakdown of the process:

1. Combine Corn and Lime: Dried corn kernels (field corn, not sweet corn) are combined with water and lime (calcium hydroxide). The ratio varies, but a common starting point is about 1 tablespoon of lime per pound of corn.

2. Cook the Corn: The mixture is brought to a boil and then simmered for a specific amount of time. The cooking time depends on the type of corn and the desired texture, but it typically ranges from 15 to 60 minutes. The corn should be tender but not mushy.

3. Steep the Corn: After cooking, the corn is left to steep in the cooking liquid (called 'nejayote') for several hours, often overnight. This allows the lime to further penetrate the kernels and loosen the outer skin (pericarp).

4. Rinse the Corn: The steeped corn is thoroughly rinsed with fresh water to remove the excess lime and the loosened pericarp. This step is essential for removing the bitter taste of the lime and ensuring a smooth masa.

5. Grind the Corn: The rinsed corn, now called 'nixtamal,' is ground into masa. Traditionally, this is done using a stone grinder (metate), but food processors or specialized masa grinders can also be used.

Pro Tip:

Don't discard the nejayote (cooking liquid) immediately! It's highly alkaline and can be harmful to the environment. Neutralize it with vinegar or lemon juice before disposal, or better yet, find a use for it as a cleaning agent or in your garden (diluted).