The difference between tortillas here in the US and in Mexico is really big. Some of the best food I’ve ever eaten were in places where a little old lady was making tortillas by hand.
Diana Kennedy agrees that Maseca, which is processed with enzymatic nixtamalization is crap.
I want to know how to get rid of the tip cap after the nixtamalization for large quantity of corn.
I want to make crisp and crunchy tortillas chips with lots of blisters and bubbles, how can I do it?
My Mexican grandmother used to warn me about store-bought tamales. And indeed, most of them seem to be made of bleached shirt cardboard.
I did not know a thing about this process until a trip to Puerto Vallarta last year. I knew the corn was broken down to create tamales, but I had no idea about the true scientific nature of it all. I love the in depth information you provide about it. I found your blog on the Writing American Food Facebook page, so it’s great to connect!
The difference between tortillas here in the US and in Mexico is really big. Some of the best food I’ve ever eaten were in places where a little old lady was making tortillas by hand.
Diana Kennedy agrees that Maseca, which is processed with enzymatic nixtamalization is crap.
http://munchies.vice.com/articles/youre-eating-fake-tortillas-and-diana-kennedy-is-pissed-about-it
I want to know how to get rid of the tip cap after the nixtamalization for large quantity of corn.
I want to make crisp and crunchy tortillas chips with lots of blisters and bubbles, how can I do it?
My Mexican grandmother used to warn me about store-bought tamales. And indeed, most of them seem to be made of bleached shirt cardboard.
I did not know a thing about this process until a trip to Puerto Vallarta last year. I knew the corn was broken down to create tamales, but I had no idea about the true scientific nature of it all. I love the in depth information you provide about it. I found your blog on the Writing American Food Facebook page, so it’s great to connect!
Love the post- the tasty bit is really an ode to tamales! Cold Garden Warm Kitchen regularly nixtamalises their maize with wood ash- they have a recipe on the blog for how to do it too: http://coldgarden.com/Cold_Garden_Warm_Kitchen/Nixtamalization.html
Wow. Thanks for that tip. I’ll definitely take a look at that.