Corn Nixtamal
Ingredients
- Process One:
- 454g (1 lb) White Corn, Dried
- 1500g (6 cups) Water, For Boiling
- 8g (1 tbsp) Calcium Hydroxide
- 5g (1 tsp) Salt
- 60g (2 oz) Water
- 250g (1/2 lb) Oaxaca Cheese or Salted Low Moisture Mozzarella (for Pupusas)
- Process Two:
- 454g (1 lb) Dried Yellow Corn
- 1500g (6 cups) Water
- 4.g 1 ½ tsp Calcium Hydroxide
- Water as needed
- Masa Harina as needed
- Salt as needed
Equipment
- Heavy Bottom Sauce Pan
- Food Processor
- Rubber Spatula
- Tortilla Press
Timing
Active Time: 30 Minutes
Total Time: 24 Hours
Yield
1 ½ lb Nixtamal
24 Tortillas
12 Pupusas
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Process One: Prepare Corn
In a heavy bottom sauce pot bring the corn and water to a boil for 10 minutes.
Remove the pot from the heat and add the calcium hydroxide.
Stir the calcium into the corn. The corn with change color from white to bright orange.
Let the corn soak overnight in the pot at room temperature.
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Strain, Rinse, Remove Corn Hulls
Strain the corn and rinse it well.
Rub the corn together or against the side of a strainer until the hulls come off.
Rinse the corn periodically until the majority of the hulls have been removed.
-
Food Process Corn Kernels
Place the cleaned corn kernels in a food processor and pulse until it creates a coarse cornmeal.
Add water and salt to the food processor and blend until smooth. This should take about 5-10 minutes.
Allow the nixtamal to chill for 30 minutes in the refrigerator before use, or for up to 7 days.
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Process Two: Prepare Corn
In a heavy bottom sauce pot bring the corn and water and calcium hydroxide to a boil for 20 – 25Â minutes.
Remove a kernel from the pot with a slotted spoon and cut through it with the tip of a knife. There should be some give almost like risotto but more give.
Remove the pot from the heat cover and let the pot sit at room temperature overnight.
-
Strain, and Blend
The next day, strain the corn and rinse it well or let it sit in clean water and slightly agitate it, being careful not to rub off the hulls as they will lend a hydrocolloid-like effect to your masa.
Weigh the rinsed corn and place in the blender with 75 percent of the corn’s weight in fresh water. Blend on high until the mixture starts to thicken. The mixture should blend freely and form a vortex. Add more water if necessary. Mixing the corn and water in the blender can get pretty hot. If the blender runs hot it can cook the masa. Let it cool down if this occurs. Add water will keep the mixture moving freely keeping it from heating up too quickly.
Blend until smooth. This should take about 5-10 minutes.
-
Add 15% Masa Harina
Once done, weigh 15 percent masa harina to the weight of the blended corn mixture. Use a high quality fine masa harina flour to add to your blended corn as it will help with the quality of your masa.
In a stand mixer add your blended corn and mix with a dough hook while adding your weighted masa harina and mix until a loose ball forms.
Check your dough for consistency. It should easily be rolled into a ball without being too sticky or crack around the edges when pressed.
The dough is ready to use right away or stored in an airtight container for up to 1 week.
Tortillas
-
Create Tortillas
Measure 25 grams of nixtamal, roll it into a ball and place it between 2 sheets of parchment paper.
Press the ball into a tortilla about 1/8th of an inch thick using a tortilla press.
Remove one sheet of parchment paper and place face down into a dry hot sauté pan, then remove the other piece of parchment paper.
Cook on each side for 1 minute.
-
Serve and Store
Serve immediately or wrap in plastic wrap and refrigerate.
Pupusas
-
Create Pupusas
Measure out two 25g balls of nixtamal.
Place one in your palm and flatten it out to a 2 ½ inch disk, place the cheese in the center and place the other ball of nixtamal on top.
Flatten the second ball to cover the cheese completely.
In a saute pan over high heat, add a small amount of oil to coat the bottom of the pan. Place the pupusas and cook for 2-3 minutes perside or until it has browned on both sides.
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Serve
Best served immediately with curtido.
Simple Fermented Curtido
Ingredients
- 1000g (2 lb) Green Cabbage
- 1500g (6 cups) Carrot, Sliced into Coins
- 5g (1 tbsp) Oregano, Fresh Chopped
- 1 small Onion
- 30g (2 tbsp) Salt
- 14g (2 tbsp) Red Chili Flakes
Equipment
- Sanitized Mason Jar
- Kraut Source Lid
Timing
Active Time: 10 Minutes
Total Time: 2 Weeks
Yield
1 Quart
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Mix Ingredients
Mix together the cabbage, carrots, onions, oregano, salt, and chili flakes.
Place the mixture in a sanitized mason jar. Weight the contents down and cover the jar with a Kraut Source lid.
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Fermentation
Allow the mixture to ferment for 2 weeks at room temperature.
There should be no signs of mold or yeast, if you do see these, discard immediately.
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