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Post by aineo on Aug 30, 2014 19:24:05 GMT -5
This year I have grown Cherokee White Flour Corn, and somehow I came across the process of nixtamalization. It seems to me that when this is typically done, the corn is ground afterward and made into a play dough like consistency product used for tortillas and tamales. I were to want to mill this corn into corn flour after nixtamalizing it, I assume I would need to re-dry the corn then mill it down. Can anyone speak to this?
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Post by grano on Aug 30, 2014 20:00:11 GMT -5
The best masa is ground from fresh, wet nixtamal. Certain mills, with deep, aggressive augers, such as Corona, Bell La Campana, and Nixtamatic, can handle it. Otherwise you have to dry the hominy and mill it as you would any other flour corn.
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Post by Joseph Lofthouse on Aug 30, 2014 21:20:24 GMT -5
The best masa is ground from fresh, wet nixtamal. Certain mills, with deep, aggressive augers, such as Corona, Bell La Campana, and Nixtamatic, can handle it. Otherwise you have to dry the hominy and mill it as you would any other flour corn. Some of the Latino families around here grind nixtamalized corn with sausage/hamburger grinders.
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Post by DarJones on Aug 30, 2014 22:55:23 GMT -5
If you use the sausage grinder for fresh wet nixtamal, run it through the grinder 3 times to break it up enough for proper dough. Also, be sure to clean the grinder thoroughly afterward, wet nixtamal will rust a grinder faster than anything I've ever seen.
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Post by Walk on Aug 31, 2014 16:35:12 GMT -5
The flavor of corn after nixtamalization is much improved, as well as the nutritional quality. If you don't want to go to the bother of grinding and making tortillas, you can stop after the nixtamal process at which point you have hominy. We like hominy with beans and salsa or served with pasta sauce. It's really worth trying some this way before you get overwhelmed by the whole processing thing.
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Post by flowerweaver on Aug 31, 2014 16:37:26 GMT -5
In the mountains of Mexico I have seen the nixtamal ground by hand with large stone metates on a table sized mano at the local tortilleria. Those were the best tortillas I've ever tasted.
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Post by steev on Aug 31, 2014 23:32:53 GMT -5
It's the addition of sweat to the masa during that labor that gives that special sabor.
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Post by catherinenm on Sept 7, 2014 20:35:51 GMT -5
This year I have grown Cherokee White Flour Corn, and somehow I came across the process of nixtamalization. It seems to me that when this is typically done, the corn is ground afterward and made into a play dough like consistency product used for tortillas and tamales. I were to want to mill this corn into corn flour after nixtamalizing it, I assume I would need to re-dry the corn then mill it down. Can anyone speak to this? Quaker Masa Harina De Maiz is a dry nixtamalized corn meal, so to answer your original question, yes it looks like that is what you do. Dry the pozole (nixtamalized corn/hominy) and grind it. Actually that is a good way to store pozole--dry. We buy dry pozole kernels by the bag here in New Mexico to make a stew with pork or chicken and green chile. Yum. We have it fairly often (I buy it canned), but my aunt makes a huge pot of the chicken pozole stew for Thanksgiving and another for Christmas. Catherine
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Post by 12540dumont on Sept 7, 2014 20:52:06 GMT -5
There is no comparison between Quaker and what you nixtamalize and grind yourself. Even if you have to dry it. I prefer it ground fresh. If I have too much, I put it in the freezer. We eat posole about once a month. Hey, and we're not even hungover!
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Post by DarJones on Sept 7, 2014 21:50:53 GMT -5
hmm, that must be just before Holly's monthly bath.
ROFL!!!
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Post by steev on Sept 8, 2014 0:01:35 GMT -5
Menudo is for hangovers, not posole.
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Post by philagardener on Sept 8, 2014 7:32:29 GMT -5
OH!
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Post by 12540dumont on Sept 8, 2014 21:25:01 GMT -5
Yes, just before I go to town for salt, lard & bullets, I always bathe. Even if I have to go to town twice a month. How in the heck will I wash my neck if it aint going to rain no more?
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