I loved this post so much. I made nixtamal a couple of times using cal. It’s not difficult per say but it requires a lot of patience and a bit of dirty work. I had always been confused with what that was actually called but come to think of it I did make nixtamal. I prepped it a day before making a giant batch of pozole and the taste was incredible. Im inspired now to search this book and make it again. A book I’ve been very into also that has a lot of information about this subject is also the book Masa.
Thanks Susana- I've had quite an education this week on Nixtamal. Many dried corn products are already nixtamilized, I've found out, and can simply be cooked like beans. I was in Kalustyan's yesterday speaking with my friend, who is the manager, who is also an excellent Mexican cook, and she pointed out which were nixtamalized and which weren't. Generally, if the label includes "lime" it's ready to cook.
This recipe is a showstopper, different and delicious. I am making this during the Christmas holiday for house guests. I want to make ahead and freeze. Any suggestions on holding back any time so it is super fresh when I thaw and reheat?
Might you share which brand of corn tostadas you prefer? Might I use my very favorite corn chips (De Casa) as a substitute?
Thank you Susan for your fabulous recipes like this. They never fail to please.
Sounds delicious!
I loved this post so much. I made nixtamal a couple of times using cal. It’s not difficult per say but it requires a lot of patience and a bit of dirty work. I had always been confused with what that was actually called but come to think of it I did make nixtamal. I prepped it a day before making a giant batch of pozole and the taste was incredible. Im inspired now to search this book and make it again. A book I’ve been very into also that has a lot of information about this subject is also the book Masa.
Thanks Susana- I've had quite an education this week on Nixtamal. Many dried corn products are already nixtamilized, I've found out, and can simply be cooked like beans. I was in Kalustyan's yesterday speaking with my friend, who is the manager, who is also an excellent Mexican cook, and she pointed out which were nixtamalized and which weren't. Generally, if the label includes "lime" it's ready to cook.
I collect Mexican food cookbooks and this one is up at the top. It’s beautifully produced and feels like a true labor of love
Totally worth having, this one!
This recipe is a showstopper, different and delicious. I am making this during the Christmas holiday for house guests. I want to make ahead and freeze. Any suggestions on holding back any time so it is super fresh when I thaw and reheat?
Might you share which brand of corn tostadas you prefer? Might I use my very favorite corn chips (De Casa) as a substitute?
Thank you Susan for your fabulous recipes like this. They never fail to please.