What makes a great tortilla? One may argue that it’s all about the masa. So what makes the best masa? That’s where the process known as nixtamalization comes into play. This technique dates back to ancient times yet it remains a prime factor in turning a corn tortilla into something delectable.
For starters, the source of the corn is highly important. This corn could be yellow corn, white corn, or blue corn, known for being rich in antioxidants. The kernels of corn are then placed into vats which are capable of accommodating as much as 10,000 pounds of corn along with calcium hydroxide and water. Eventually, the corn is brought close to a boil, the cal being responsible for turning the water into a color resembling yellowish brown. Once the vats have cooled, the corn soaks overnight.
After the corn has steeped for 24 hours, it is known by its familiar name of nixtamal. The kernels—which are now soft—are then rinsed to get rid of the outer skins, a process colloquially known as “de-shelling”. The nixtamal is loaded into a grinder where it is turned into the familiar masa.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.
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