How to Nixtamalize Corn for Tamales

Nixtamalize Corn

1. Add corn to a large pot. Fill pot with water, with a ratio of 4 parts water to 1 part corn.
2. Sprinkle in the cal and mix thoroughly with the water.
3. Bring to a boil and simmer uncovered for about 2 hours.
4. At the 2 hour mark, begin checking to see if the skins of the corn easily rub off between your fingers and if the corn is al dente (medium-soft) when you bite into it. If not, continue to cook for another 15-30 minutes.
5. Remove the pot from the heat and submerge it in an ice bath. Let the corn sit in the pot for 8-12 hours to allow the corn to steep in the cal solution.
6. Using a colander, drain the corn and rinse under cold water. While rinsing, rub the corn pieces between your hands so that a majority of the outer skins fall off.
7. Use either a hand-cranked grain mill or an electric corn mill (or molino) to grind the corn in batches, until no big pieces of corn are left. The final texture should be coarse, as opposed to fine.

Making the Masa for Tamales

1. Place shortening in an extra-large mixing bowl. With clean hands, knead continuously for about 15-20 minutes until the shortening is soft, light, and creamy-smooth.
2. Add salt and baking powder to the ground corn (masa) and mix to incorporate well.
3. Slowly add the masa to the shortening and mix with your hands until well combined.
4. Add warm broth a cup at a time to the mixture. Knead the broth into the masa and continue to add a cup of broth at a time until a spreadable consistency is reached. The masa should be smooth, not too wet and not too dry, like a thick cake batter.
5. Taste a little bit of the masa. It should taste like salt without being overly salty. If not, dissolve two to three teaspoons in a tablespoon of warm broth and mix into the masa. Taste again and repeat if needed.
6. Prepared masa will spoil rather quickly. If you are not making the tamales right away, be sure to refrigerate the masa in an air-tight container for up to 2 days or freeze for up to 6 months.