You know, it never occurred to me that I could make my own nixtamal with a food grinder! Nor that you could get pellagra from eating too much un-nixtamalized corn. What I know is that the process adds minerals and makes some of the compounds of the kernel to become available for absorption in digestion as you mention.
Now that you mentioned pozole, I saw cacahuazintle corn the other day on the mexican grocery store so might as well make some. Its what gives it is name, when you do the process you describe the kernel loses its outer husk and when cooked they flower inside out looking "foamy", which is what "tlapozonalli" means --never thought of it but tamales are quite fluffy too.
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branchandroot
Re: Making Masa from Posole
Date: 2024-04-28 07:23 pm (UTC)Now that you mentioned pozole, I saw cacahuazintle corn the other day on the mexican grocery store so might as well make some. Its what gives it is name, when you do the process you describe the kernel loses its outer husk and when cooked they flower inside out looking "foamy", which is what "tlapozonalli" means --never thought of it but tamales are quite fluffy too.