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METHOD HOME CORN NIXTAMALIZED





NIXTAMALIZED METHOD OF CORN HOME
is not over recover some knowledge of basic processes such as bread and tortillas, processes that have been snatched from our traditions and now are "hands" of machines and virtually out of our memory.

then scored a process for The corn, which is made with corn masa for tortillas, and then write down how to make tortillas from corn dough.

nixtamal
1. Boil a gallon of water in a large bowl (traditionally used a galvanized pail)
2. In a small bowl IMPORTANT diluted two tablespoons of lime in some water (the lime is sold in markets, usually in the form of stone not to be confused with the construction calhidra)
3. When it boils water from point 1, add the lime you did in section 2 using a strainer to prevent grumitos pass, and stir with a wooden spoon
4. Add a pint of CORN, leaving the vessel on fire one minute and off (a quart is two liters, and in the case of corn is equal to 1 kilo and a half)
5. Let stand about eight hours (I leave it overnight), after this time, the corn should be able to carve skin between the fingers, this means that it is cooked.
6. The following is to remove the corn that agüita yellowish and dense (called nejayote), rinse it and grind it with a grain Molinito (the hardware store, cost about 200 pesos I also used to grind coffee beans for gorditas, among other things, plus they look beautiful in the kitchen)
7. Once ground, you have to mix with a little water, until they can form balls with a consistency such that the ball will hold together and can make the famous tortilla

TORTILLA
1. Make a ball of dough about 40 grams
2. Put it between two pieces of thin plastic (transparent those pesky bags that I now want to give everything in the Súpers and markets)
3. Smack the ball of dough with your tortilla (with a roll also may, but is more difficult to get out plump)
4. Take away one of the plastic, put plastic over the exposed section of your palms, remove the other plastic (it has to be a part of the tortilla hanging out of your hand)
5. With the palm of your hand where you have the tortilla should be looking up dropping the tortilla on a griddle greased hot iron (the traditional is to use a whitewashed clay griddle)
6. Wait about two seconds and then flip it with a metal scoop (if you're brave, give a touch of the tortilla with the three middle fingers together, if you're lucky sticks to your hand and you can turn without utensils)
7. Wait a minute or so, check that they have set some light brown spots on the part of the tortilla that is in contact with the pan, flip it again for a few blisters from forming, and NOW, put it in a basket lined with a cloth napkin and wrap it with a napkin to keep them warm

NOTES: If you can not buy a plane Molinito, try The corn mill with a food processor. If you want the dough is very white, you have to carve a little corn to remove the pork skins, if you want to carve TAMALES nixtamal is required and remove the most of pork skins, as well as for the POZOLE.