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))
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.