Comments on: Nixtamal And The 24 Hour Taco! http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/ Author, Artist, Teacher Thu, 17 May 2012 20:40:54 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Larry http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-138929 Larry Sat, 05 Feb 2011 22:51:00 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-138929 I just made some masa the other day using Indian corn I grew in my garden. I used pickling lime as mentioned above. The reason you can't get the hulls off of blue corn or Indian corn like I used is because there just isn't that much of a hull. If you used commercial grown dent corn that has a really thick hull on it. I never tried making masa using dent corn, but with what I use I don't bother trying to wash the hulls off because they are not a problem. I used a Corona Grain mill to grind the masa. For years I never made masa because I thought it was some hard process but there really is not much to it . It makes the best tamales ever ! I just made some masa the other day using Indian corn I grew in my garden. I used pickling lime as mentioned above. The reason you can’t get the hulls off of blue corn or Indian corn like I used is because there just isn’t that much of a hull. If you used commercial grown dent corn that has a really thick hull on it. I never tried making masa using dent corn, but with what I use I don’t bother trying to wash the hulls off because they are not a problem. I used a Corona Grain mill to grind the masa.

For years I never made masa because I thought it was some hard process but there really is not much to it . It makes the best tamales ever !

]]> By: isis http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-127423 isis Tue, 18 Jan 2011 08:02:30 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-127423 thanx for sharing your experience...now I don't feel alone! I thought it was just me that couldn't figure things out. I too am still working on the best tasting & easiest process. The grinding is the problem for me even though I have the traditional metal grinder, I have to pass it many times and when getting to the fine grinding, the metal plates start to leave a greyish/black residue. Any suggestions? thanx for sharing your experience…now I don’t feel alone! I thought it was just me that couldn’t figure things out. I too am still working on the best tasting & easiest process. The grinding is the problem for me even though I have the traditional metal grinder, I have to pass it many times and when getting to the fine grinding, the metal plates start to leave a greyish/black residue. Any suggestions?

]]> By: victrolala http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-117134 victrolala Sun, 02 Jan 2011 05:05:10 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-117134 I found your blog a year or two ago when trying to figure this out myself. It was a long arduous process. Glad you found your way. I no longer try to use my own ashes. You can find a good recipe and buy a good slake lime on Gourmet Sleuth. I even bought a metata! I grind mine and use it wet. It is wonderful. I found your blog a year or two ago when trying to figure this out myself. It was a long arduous process. Glad you found your way. I no longer try to use my own ashes. You can find a good recipe and buy a good slake lime on Gourmet Sleuth. I even bought a metata! I grind mine and use it wet. It is wonderful.

]]> By: Virginia Miller http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-110596 Virginia Miller Fri, 24 Dec 2010 18:51:48 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-110596 Dry the corn after you take it out of the lye water. I'm drying mine rock hard, then grinding with a coffee grinder. You can use an enormous amount of wood ashes. I boiled a huge batch of ashes for many days resulting in good strong lye water. Each morning, I took out the spent ashes and put some new ashes into the lye pot. I added water each day. When the lye water felt soapy/slippery, I let it settle and put the cleanest lye water on my corn. I only needed 1 or 2 days to make lye water because it was simmering on the stove all that time. I decided that my lye water was pretty harmless if I rinse the corn well afterwards, so I didn't test the pH. I am using a variety of corn known as Painted Mountain Corn, an organic dent corn with good color. It is a northern variety that does well locally (New Hampshire.) I'm keeping my husks on for their color and fiber. My goal is 1.) find a way to use the ash from my wood-stove so that it won't be chemically active when I put it into the garden; and 2.) find a way to make corn safer for me to eat (that means wheat-free and mild enough to deal with my poor digestion.) Dry the corn after you take it out of the lye water. I’m drying mine rock hard, then grinding with a coffee grinder.

You can use an enormous amount of wood ashes. I boiled a huge batch of ashes for many days resulting in good strong lye water. Each morning, I took out the spent ashes and put some new ashes into the lye pot. I added water each day. When the lye water felt soapy/slippery, I let it settle and put the cleanest lye water on my corn. I only needed 1 or 2 days to make lye water because it was simmering on the stove all that time. I decided that my lye water was pretty harmless if I rinse the corn well afterwards, so I didn’t test the pH.

I am using a variety of corn known as Painted Mountain Corn, an organic dent corn with good color. It is a northern variety that does well locally (New Hampshire.) I’m keeping my husks on for their color and fiber. My goal is 1.) find a way to use the ash from my wood-stove so that it won’t be chemically active when I put it into the garden; and 2.) find a way to make corn safer for me to eat (that means wheat-free and mild enough to deal with my poor digestion.)

]]> By: Tamara Mitchell http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-96681 Tamara Mitchell Thu, 02 Dec 2010 05:17:33 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-96681 I am so happy to find this information. I've looked all over the internet and have tried to use the Wild Fermentation recipe twice. I also found a recipe in one of Rick Bayless' books on Mexican Cooking. I've never been able to get the hulls off the corn! They are not attached to the kernel any more, but they are at the tip of the kernel and I absolutely refuse to pick all of these hulls off. I have used wood ash from oak burned in my woodstove as directed in Wild Fermentation. This time, I'm going to just grind the mess and try to make tamales. Next time, I think I'll add more ash, just like you said. It seems natural, everybody says it works, and it's free. I am so happy to find this information. I’ve looked all over the internet and have tried to use the Wild Fermentation recipe twice. I also found a recipe in one of Rick Bayless’ books on Mexican Cooking. I’ve never been able to get the hulls off the corn! They are not attached to the kernel any more, but they are at the tip of the kernel and I absolutely refuse to pick all of these hulls off. I have used wood ash from oak burned in my woodstove as directed in Wild Fermentation. This time, I’m going to just grind the mess and try to make tamales. Next time, I think I’ll add more ash, just like you said. It seems natural, everybody says it works, and it’s free.

]]> By: Nancy Bohan-Broderick http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-44429 Nancy Bohan-Broderick Wed, 24 Mar 2010 17:24:48 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-44429 You have inspired me to try this. I have some books by C. Keith Wilbur on Native American crafts and life skills. I seem to remember that you take a couple handfuls of hard wood ash in some water (half to a whole gallon, estimate from the picture) Then boil it awhile. After it cools and ash settled, pour off the top into another container. The top water is now lye, so do not touch it, it's caustic. Soak the corn in it awhile, no sure how long, maybe a day? You should see the husks come off if you stir. Then without touching the lye rinse. I think these rinsed it some then placed in a container in a stream for maybe another day. When the lye is all gone, it is ready to grind. I will tell how my experiment goes too. You have inspired me to try this. I have some books by C. Keith Wilbur on Native American crafts and life skills. I seem to remember that you take a couple handfuls of hard wood ash in some water (half to a whole gallon, estimate from the picture) Then boil it awhile. After it cools and ash settled, pour off the top into another container. The top water is now lye, so do not touch it, it’s caustic. Soak the corn in it awhile, no sure how long, maybe a day? You should see the husks come off if you stir. Then without touching the lye rinse. I think these rinsed it some then placed in a container in a stream for maybe another day. When the lye is all gone, it is ready to grind. I will tell how my experiment goes too.

]]> By: Samuel Godinez http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-34598 Samuel Godinez Tue, 10 Nov 2009 01:58:33 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-34598 I Am retared in Thailand,Thailanese do not have any glue about corn tortillas or any thing what to do with corn,they beleve it is for animal food only. I am a Mexican I do lick to eat my food some time, so I need to start making tortillas from scrach,thank You for your inf. please be free to conntact me any time Sam God. I Am retared in Thailand,Thailanese do not have any glue about corn tortillas or any thing what to do with corn,they beleve it is for animal food only.
I am a Mexican I do lick to eat my food some time, so I need to start making tortillas from scrach,thank You for your inf. please be free to conntact me any time Sam God.

]]> By: Alex http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-29784 Alex Sat, 01 Aug 2009 18:33:43 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-29784 burning sea shells in a fire and then crushing them is a good source of calcium oxide. burning sea shells in a fire and then crushing them is a good source of calcium oxide.

]]> By: Sparrowdancer http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-28706 Sparrowdancer Mon, 29 Jun 2009 20:57:05 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-28706 What a great article! I'm personally sticking with the wood ash because calcium in all its many forms has been overly hyped in the US. The primary reason for nixtaml is that it releases important nutrients within the corn. I don't know how the ancients knew this. What a great article! I’m personally sticking with the wood ash because calcium in all its many forms has been overly hyped in the US. The primary reason for nixtaml is that it releases important nutrients within the corn. I don’t know how the ancients knew this.

]]> By: David Beiszer http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-26046 David Beiszer Thu, 07 May 2009 04:45:31 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-26046 I appreciate the adaptations from the ancient method used, however there's a good reason why the basic recipe has been used century after century: namely, it WORKS! It's about keeping it simple, and less labor intensive, and therefore far more enjoyable of a process! 2 lbs dent corn 3 tbs calcium hydroxide(slaked lime, 'cal') 5 quarts water method: in a nonreactive(stainless steel, enamel or earthenware) pot, add first the water then the 'cal' and after mixing the 'cal' well into the water, the corn. You should notice the corn turn to a vibrant yellow, almost immediately. Bring mixture to a boil, then reduce to a simmer for about 20-25 minutes. Remove from heat and allow to cool, covered, for approximately 8 hours(less for tamale masa). Refridgeration is not only unnecessary, it's also a huge strain on your appliance. The corn should not be mushy, if it is, it's been cooked too long. The texture that achieves consistently perfect masa should be more firm than pasta done 'al dente' - so, still quite firm to the touch. The ideal is to end up with a dry masa once it's been ground; it's much EASIER to work with. Rinse well, rubbing the corn(now nixtamal)to sluff off any remaining skin. This should not be a laborious chore, where you are reduced to picking the skin off with your fingers for hours on end. If you find that you are spending too much time on this stage, you have used too little 'cal' or an insufficient agent. Strain the nixtamal well, then transfer to a dry cloth towel(a big, thick, absorbent beach towel works well) - allow the nixtamal to dry for several hours; press between another towel for a quicker drying time. Now to the grinding: Here's where you reap the rewards for not overcooking the corn - as well as for drying the nixtamal before grinding. If you've stood at the grinder for hours, trickle-feeding a viscousy nixtamal through the grinder for a second pass to make a finer masa, you'll want to slap yourself once you try this method! If you've dried the nixtamal well enough, you will only need to pass it through your grinder ONCE! Since you will be working now with masa that is more like flour instead of peanut butter, you will need to add water(and salt to taste) to achieve the proper consistency for making tortillas. Everyone who is reading this most likely knows how to take it from here... I appreciate the adaptations from the ancient method used, however there’s a good reason why the basic recipe has been used century after century: namely, it WORKS! It’s about keeping it simple, and less labor intensive, and therefore far more enjoyable of a process!

2 lbs dent corn
3 tbs calcium hydroxide(slaked lime, ‘cal’)
5 quarts water

method:

in a nonreactive(stainless steel, enamel or earthenware) pot, add first the water then the ‘cal’ and after mixing the ‘cal’ well into the water, the corn. You should notice the corn turn to a vibrant yellow, almost immediately.

Bring mixture to a boil, then reduce to a simmer for about 20-25 minutes. Remove from heat and allow to cool, covered, for approximately 8 hours(less for tamale masa). Refridgeration is not only unnecessary, it’s also a huge strain on your appliance. The corn should not be mushy, if it is, it’s been cooked too long. The texture that achieves consistently perfect masa should be more firm than pasta done ‘al dente’ – so, still quite firm to the touch. The ideal is to end up with a dry masa once it’s been ground; it’s much EASIER to work with.

Rinse well, rubbing the corn(now nixtamal)to sluff off any remaining skin. This should not be a laborious chore, where you are reduced to picking the skin off with your fingers for hours on end. If you find that you are spending too much time on this stage, you have used too little ‘cal’ or an insufficient agent.

Strain the nixtamal well, then transfer to a dry cloth towel(a big, thick, absorbent beach towel works well) – allow the nixtamal to dry for several hours; press between another towel for a quicker drying time.

Now to the grinding:

Here’s where you reap the rewards for not overcooking the corn – as well as for drying the nixtamal before grinding. If you’ve stood at the grinder for hours, trickle-feeding a viscousy nixtamal through the grinder for a second pass to make a finer masa, you’ll want to slap yourself once you try this method! If you’ve dried the nixtamal well enough, you will only need to pass it through your grinder ONCE!

Since you will be working now with masa that is more like flour instead of peanut butter, you will need to add water(and salt to taste) to achieve the proper consistency for making tortillas.

Everyone who is reading this most likely knows how to take it from here…

]]> By: Eric http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-24370 Eric Sun, 22 Mar 2009 23:43:38 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-24370 I have had excellent success using pickling lime, calcium hydroxide. I put 5 Tablespoons of lime in 4 quarts of water and 2 quarts of corn. Boil this a few minutes and then turn off the heat and let it soak for 24 hours (put it in the fridge). Then pour off the lime water and rinse the corn really good. The hulls dissolve for the most part, but you have to rub off the ends. You don't have to remove all the little end-caps, just grind them up too. Grind the nixtamal wet (I use a cheap hand grain mill). Add just a little hot water, and you have masa. This makes about 4 quarts of masa, so you may want to freeze some for later. I get about 60 tortillas from a batch this size. I have had excellent success using pickling lime, calcium hydroxide. I put 5 Tablespoons of lime in 4 quarts of water and 2 quarts of corn. Boil this a few minutes and then turn off the heat and let it soak for 24 hours (put it in the fridge). Then pour off the lime water and rinse the corn really good. The hulls dissolve for the most part, but you have to rub off the ends. You don’t have to remove all the little end-caps, just grind them up too.
Grind the nixtamal wet (I use a cheap hand grain mill). Add just a little hot water, and you have masa. This makes about 4 quarts of masa, so you may want to freeze some for later. I get about 60 tortillas from a batch this size.

]]> By: Lynn http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-23079 Lynn Mon, 12 Jan 2009 04:31:01 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-23079 Went through a similar process for tamales yesterday (and today). Experimented a bit, with techiques for getting the hulls off; 1) Rubbed the corn together in my hands (limited success). 2) Rubbed the corn between two dishtowels (better, 50% hulls) 3) Blended the corn in water with one beater, from my hand mixer (best results, got about 70% of the hulls). Food grade calcium carbonate (lime) is pretty easy to find. I used about 3 Tablespoons for 2 lbs of dried corn. A store that stocks canning supplies should have it - often called pickling lime. Found an online source (Grandma Gertie's Cooking Supplies) - $2.88 for 2 oz. Went through a similar process for tamales yesterday (and today). Experimented a bit, with techiques for getting the hulls off;
1) Rubbed the corn together in my hands (limited success).
2) Rubbed the corn between two dishtowels (better, 50% hulls)
3) Blended the corn in water with one beater, from my hand mixer (best results, got about 70% of the hulls).

Food grade calcium carbonate (lime) is pretty easy to find. I used about 3 Tablespoons for 2 lbs of dried corn. A store that stocks canning supplies should have it – often called pickling lime.
Found an online source (Grandma Gertie’s Cooking Supplies) – $2.88 for 2 oz.

]]> By: Brian http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-9140 Brian Thu, 06 Mar 2008 21:30:24 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-9140 I got myself a bit obsessed with this process last year, and I've been eating a hell of a lot of tortillas since then, and loving it. we use 1 Tbsp cal to 2 cups dried corn, boil for an hour, soak overnight, rinse A LOT and grind. I haven't had any luck with the husk thing, though... I haven't tried the ash yet (inexcuseable, since we heat with wood), but I read somewhere to use 1 or 2 cups ash per gallon dried corn. I got myself a bit obsessed with this process last year, and I’ve been eating a hell of a lot of tortillas since then, and loving it.

we use 1 Tbsp cal to 2 cups dried corn, boil for an hour, soak overnight, rinse A LOT and grind. I haven’t had any luck with the husk thing, though…

I haven’t tried the ash yet (inexcuseable, since we heat with wood), but I read somewhere to use 1 or 2 cups ash per gallon dried corn.

]]> By: Urban Scout http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-8718 Urban Scout Sat, 16 Feb 2008 17:50:30 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-8718 Haha. Thanks William. If you find anything, please report back to me as well! I'm going to try a few more experiments here in a while. Haha. Thanks William. If you find anything, please report back to me as well! I’m going to try a few more experiments here in a while.

]]> By: william http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-8701 william Sat, 16 Feb 2008 06:36:53 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-8701 Thanks for your blog. I too am trying to make tortillas. I am in the Philippines and there is plenty of corn and plenty of ground corn but this nixtamal process is left out here. I have tryed every different grind they have and my tortillas always come out gritty with no snap to my chips. If you find a simple process to make good tortillas let me know. Thanks for your blog. I too am trying to make tortillas. I am in the Philippines and there is plenty of corn and plenty of ground corn but this nixtamal process is left out here. I have tryed every different grind they have and my tortillas always come out gritty with no snap to my chips. If you find a simple process to make good tortillas let me know.

]]> By: Urban Scout http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-7827 Urban Scout Fri, 30 Nov 2007 02:15:32 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-7827 Thanks for the feedback everyone. Darrin, I'm definately going to look into the drywall thing. Fede, thanks for the props! Thanks for the feedback everyone.

Darrin, I’m definately going to look into the drywall thing.

Fede, thanks for the props!

]]> By: fede http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-7818 fede Tue, 27 Nov 2007 15:15:23 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-7818 Just wanted to say your style of writing is great and it was fun to read your article. I too was looking for a way to make corn tortillas. I travel a bit, and getting corn flour and the such is bit difficult in many countries, so I wanted to see what I could find online, and that is how I came across your site...it was a great surprise. Take care, F Just wanted to say your style of writing is great and it was fun to read your article. I too was looking for a way to make corn tortillas. I travel a bit, and getting corn flour and the such is bit difficult in many countries, so I wanted to see what I could find online, and that is how I came across your site…it was a great surprise.

Take care,

F

]]> By: darrinak http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-7816 darrinak Tue, 27 Nov 2007 06:02:27 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-7816 Have you considered increasing the amount of calcium oxide (also known as quicklime) by cooking drywall. There are many methods on the net for getting quicklime from from drywall. This chemical comes in handy in other applications as well. I know it's not natural per say but you could think of it as harvesting the urban bounty. Good Luck D Have you considered increasing the amount of calcium oxide (also known as quicklime) by cooking drywall. There are many methods on the net for getting quicklime from from drywall. This chemical comes in handy in other applications as well. I know it’s not natural per say but you could think of it as harvesting the urban bounty.

Good Luck

D

]]> By: Christine http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-7814 Christine Mon, 26 Nov 2007 17:16:05 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-7814 Dear Scout and Penny, Wow! I am about to have lunch, watched the video of an incredible soup in the making, and then watched you... verified with your tatoo, and think ... oh golly day. I am so happy that you ended up with something to eat after all your trials and errors. Success!!!! I think I will now make myself some lentil soup, yes it is easy, just add a few things such as garlic and what ever else that happens to be lying around, but no way will I take 10 days to make a communal soup! Cheers! Christine Dear Scout and Penny,

Wow! I am about to have lunch, watched the video of an incredible soup in the making, and then watched you… verified with your tatoo, and think … oh golly day. I am so happy that you ended up with something to eat after all your trials and errors. Success!!!!

I think I will now make myself some lentil soup, yes it is easy, just add a few things such as garlic and what ever else that happens to be lying around, but no way will I take 10 days to make a communal soup!

Cheers!

Christine

]]> By: suburban bushwacker http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-7812 suburban bushwacker Mon, 26 Nov 2007 07:43:25 +0000 http://www.urbanscout.org/nixtamal-and-the-24-hour-taco/#comment-7812 i'm having the same problem with sweet chestnuts. so far i cant get all the pith off like the commercially bought ones. regards SBW i’m having the same problem with sweet chestnuts. so far i cant get all the pith off like the commercially bought ones.
regards
SBW

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