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Nixtamal

USES:
for stone-grinding into a paste (masa) for corn tortillas, tamales and other dishes; for boiling into fully cooked hominy for pozole (pork and hominy soup).
FINDING:
Tortilla factories and the refrigerator or freezer cases of some Mexican groceries.
CHOOSING:
The hull that turns yellow orange during the corns brief cooking with calcium hydroxide should be washed off, leaving a white, pale yellow or gray-blue kernel, depending on the kernel color to begin with. If it is not, rinse the nixtamal well.
STORING:
In the refrigerator, well covered, for 3 days; in the freezer for 3 months.
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