How to nixtamalize corn for tortillas?

Name: How to nixtamalize corn for tortillas?
Prep time: 780 min
Cook time: 30 min
Yield: 1
Cuisine: Mexicana
Ingredients: 2 tablespoons pickling lime; 1/2 cups water; 500 grams white corn; water

Mayte Rueda

Nixtamalization is a process that involves cooking corn in water with some alkaline substance, either lime or ash from the fire, to soften the grain and remove the husk before grinding it. Subsequently, the grains are boiled with cold water and lime until the water boils for five minutes, then removed from the heat and left to rest overnight. The nixtamalized corn is rinsed the next day and is then ready to be ground into masa. In many places, it is customary to partially rinse the corn so that it retains the lime and the masa lasts longer.

It is important to note that through this nixtamalization process, corn becomes much more nutritious, as the proteins in the grain can only be absorbed once transformed by the alkaline substance.

Reviewed by Editorial Team of Kiwilimón

Published: 24-05-2022

Preparation

12h 30 mins

30 mins

Low

Add a little water to the lime to activate it, and it will be ready to use once it has been heated. Add the corn, water equivalent to 3 times the weight of the corn, and the hydrated lime to a large pot, then cook for 30 minutes. If necessary, remove any remaining impurities. Turn off the heat and let the nixtamalized corn rest in the same water for 12 hours or overnight. After that time has passed, rinse the corn and it will be ready to grind. Grind the corn until you obtain a manageable masa and it will be ready to use. You can use a food processor, a metate, or a mill, whatever you have at home. Now you know how to nixtamalize corn for tortillas at home!