Hominy is a food produced from dried maize (corn in the U.S.) kernels that have been treated with an alkali, in a process called nixtamalization ("nixtamal…

We make fresh corn tortillas. Our tortillas are non-GMO, have NO additives, NO preservatives and are gluten free.

Nixtamal is the treated corn that is used to make masa and hominy. First, the corn is cooked and soaked in lime, rinsed and then the hulls may or may not be removed. This task may seem daunting and the ingredients may seem unusual, but they are easily found and you will have fresher tasting Posole, Tamales, and Tortillas.

Make homemade tortillas by grinding nixtamal into dough (masa). May require a second or third grinding to produce the appropriate texture for making tortillas Marcelino Raygoza Homemade Corn Tortillas Made From Nixtamal Music Video Recipe and Cookware Products. 10-19-2018

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What is Nixtamal Nixtamal is an Aztec word to describe corn that has been partially cooked and soaked with calcium hydroxide, otherwise referred to as cal or lime. Calcium hydroxide is simply the dust that results from scraping a limestone rock.

First things first: the reason you might want to make your own nixtamal is so that you can go through the process of making your own tamales from scratch, which means making your own masa from the base ingredients.

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Nixtamal Para Pozole: Pozole Corn (aka Posole or Hominy) By Karen Hursh Graber Preparing dried corn for pozole is not difficult, and follows the same basic process as preparing corn for masa - tortilla dough, although for the latter the corn is soaked much longer. If the dried

Who are Three Sisters Nixtamal? Meet Pedro, Adriana and Wendy. Our Three Sisters Nixtamal story begins with the Enchiladas Potosinas that Adriana’s mother, a native of San Luis Potosi, would bring frozen in her suitcase on her annual summer visits.

May 30, 2016· Whereas pozole verde (green pozole) is made with fresh green chilis and perhaps some tomatillo, pozole rojo (red pozole) is made with dried chilis. My version features ancho and fiery arbol chilies, and chicken rather than the customary pork.