Modern Way to Prepare Corn for Tortilla and Tamales
This recipe provides a modern approach to preparing corn for tortillas and tamales, ensuring a tender and flavorful base. The process involves treating the corn with an alkaline solution, resulting in a slightly sweet and savory taste. This method, when followed correctly, yields a perfect texture for grinding into masa, the foundation for authentic Mexican cuisine.
Ingredients
- 1 gallon Shelled corn
- 1/2 cup Lime (calcium hydroxide)
- 8 cups Water (Quantity estimated (not specified in original recipe))
More recipes using Corn
CORN ON THE COB
Enjoy fresh, sweet corn on the cob, a simple yet satisfying summer treat. This classic recipe highlights the natural flavors of the corn, cooked to tender perfection in boiling water. The result is a refreshing and comforting side dish, perfect for barbecues or a quick weeknight meal.
Boiled Green Corn
A simple recipe for boiling fresh green corn on the cob, perfect as a side dish.
Tortillas No. 4
These homemade tortillas offer a taste of authentic Mexican cuisine, perfect for creating delicious enchiladas or enjoying with your favorite fillings. The recipe uses a combination of corn and flour, resulting in a tender yet sturdy tortilla. The cooking method on an ungreased iron gives them a slightly charred flavor, adding to their appeal.
Stewed Corn
A simple recipe for stewed corn.
Instructions
- 1Place the shelled corn in a large pot and add enough water to cover it completely. Dissolve the lime (calcium hydroxide) in a small amount of water and add it to the pot, ensuring the corn is still covered. Bring the mixture to a boil and cook for 15-20 minutes, or until the corn kernels begin to soften.
- 2Remove the pot from the heat and pour off the first water. Add fresh, cold water to the pot. Rub the corn with your hands to remove the outer husks. Rinse the corn in another batch of fresh water to remove any remaining husks and lime residue. The corn is now ready to be ground into masa.
You Might Also Like
Boiled Indian Corn
A simple and classic preparation of young corn on the cob, boiled until tender and then stripped from the cob with a fork and tossed in melted butter, pepper, and salt. This colonial-era Indian recipe makes a quick and satisfying side dish.
Tortillas No. 3
These simple tortillas offer a taste of authentic Mexican cooking, perfect for beginners. Made with a blend of cornmeal and flour, these tortillas are easy to make at home. The combination of corn and wheat flour creates a slightly chewy texture, ideal for wrapping your favorite fillings. Serve them warm with your favorite toppings for a satisfying meal.
Green Corn Boiled Whole
A simple recipe for boiling whole green corn.
Green Corn
A simple recipe for boiling green corn.