How to Make Nixtamal
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5
How to Make Nixtamal
Description
This recipe details the process of making nixtamal by soaking dried field corn in a water solution with calcium hydroxide. The corn is brought to a boil, then simmered until kernels are partially cooked but still retain a white, chalky center. After simmering, the corn rests covered overnight to complete the alkalinity process.
The next day involves manually rubbing the kernels in the water to loosen and remove the outer pericarp, followed by rinsing and draining multiple times. This cleaning is critical to achieve the characteristic texture and flavor of nixtamal, which is then ready for grinding into masa dough for products like tortillas and tamales.
Care should be taken during rinsing and handling to manage the slimy residue and achieve a clean finish. The resulting nixtamal has a distinct texture and nutritional profile unique from untreated corn.
Ingredients
- 1 kilo field corn 2.2 pounds, dried
- 10 grams calcium hydroxide "cal" in Mexican markets
- 1 gallon water
Instructions
- Cover the corn with the water and stir in the cal. Bring to a rolling boil, stir, then drop to a bare simmer. Let the corn simmer, partially covered, for at least 30 minutes.
- Take a kernel out and bite it in half: You want to see it mostly cooked, but with a white, chalky center still. This can take as long as an hour, but start checking at 30 minutes. When the corn hits this stage, turn off the heat, stir once more, cover the pot and let it sit overnight.
- The next morning, use your fingers to sift the kernels in the now-sludgy water. You want to rub them well to remove the slimy pericarp. Pour the contents of the pot into a colander to drain. You will want to clean your sink's screen as the sludgy stuff will clog it.
- Rinse out the pot, then return the corn to it. Cover with fresh, cool water. Rub the kernels some more to get most of the pericarp off. (Here's a short video of the process.) Rinse in the colander one more time. You now have nixtamal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 15mg | 1% |
| Potassium | 164mg | 3% |
| Fiber | 4g | 16% |
| Vitamin A | 134IU | 3% |
| Calcium | 92mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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