nixtamal

• “Making real tortillas includes grinding the "nixtamal”

  WN.com - Articles related to Independence Day in Surf City USA

• “Making real tortillas includes grinding the "nixtamal" (dried field corn soaked in hot slaked lime and water).”

  WN.com - Articles related to Independence Day in Surf City USA

• “Don't miss the tacos, made from special nixtamal corn, the house-made chorizo and their monster cemita poblana.”

  The Guardian: 10 of the best restaurants in Uptown Manhattan, New York

• “Ears of corn hung from a long rope across the top of the left wall to dry before being ground into nixtamal for the up-coming Fiesta de San Bartolome in late August.”

  A Michoacan tradition: the needlework artistry of Hermelinda Reyes

• “But if you have access to good masa or nixtamal, the partially cooked and limed whole hominy used to make it, then by all means use it as the foundation here instead of the harina-water combination.”

  Simon & Schuster: The Food Matters Cookbook

• “As soon as the main midday meal has been served, doña Carlota begins preparing nixtamal for the next day's supply of tortillas.”

  Huellas ...Dona Carlota

• “Hominy corn is made in much the same way as nixtamal fresh masa paste and masa harina, but the kernels are left whole, or dried and cracked for grits.”

  Archive 2009-06-01

• “These were the women who sold tortillas, who ground the nixtamal ... this is the inheritance that I have, from the women of the old, traditional Puebla.”

  A Traditional Mexican Cooking School: An Interview with Recipes

• “Whether you start from scratch by processing dried corn, or buy the vacuum packed bags of nixtamal in the supermarket, or even substitute canned hominy, do make a large enough batch of pozole to feed friends or have leftovers.”

  Red, White Or Green: Warm Up The Winter With Pozole

• “If using the refrigerated nixtamal kernels, rinse them very well before using.”

  Red, White Or Green: Warm Up The Winter With Pozole

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