Traditional tortilla-making

Traditional tortilla-makingIf you adore tacos, you've probably made your own corn tortillas. 

Traditional tortilla-making is labor-intensive. Whole corn & calcium hydroxide aren't grocery store staples. 

Understanding the centuries-old process of nixtamalizing maize for masa will boost your appreciation of your next taco. 

Boil water, add maize & slaked lime (calcium hydroxide). 

Boil for 30 to 2 hours, then let cool for 8 hours. Alkaline water cooks corn's outer covering. 

The softened corn is next rinsed to remove the skin. This cooking method changes corn's nutritional value. 

Boiling maize with lime makes its protein, vitamins, & minerals available to the body (per The New Gastronome). 

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