Posole and Nixtamal
Posole worth Breaking Bad begins with nixtamal.
Ingredients
- 1 (2-gallon) pot (nonreactive stainless steel, enamelled iron or enameled steel)
- 6 cups water
- 1 tablespoon cal
- 1 pound dried field corn
Preparation
The cooking:
Add cal to water and mix to dissolve. Add corn. Bring to a boil, then turn down heat to a low simmer. Stir occasionally.
After 15 minutes test the corn. Check to see if the skins slip off the kernel. Then bite into the corn and see how soft it is. After 30 minutes repeat the test. The skins should be slimy and slip off easily. The corn should be tender with a firm core. If not, cook for another 10 minutes. After 40 minutes the cooking should be done. Take care not to overcook or the corn will become mushy and gelatinized.
The soak:
After the cooking, cover the pot and let the corn steep 8–10 hours sitting on the stove with the fire turned off.
The wash:
Drain the corn into a colander and rinse well, rubbing the kernels until the skins are washed off and they are no longer slimy. Repeat until the water runs clear. You now have nixtamal, ready to cook in the posole or to grind for masa, the dough used in tortillas and tamales (but that is another story). Nixtamal can be refrigerated for a few days or frozen for further use.
About this recipe
Related Stories & Recipes
Posole Rojo
This makes 8 generous portions. Serve it in wide bowls with lots of broth and fresh corn tortillas on the side. Each diner adds their own garnishes of cabbage, radishes, onion and a healthy squeeze of...
Gallina Pinta for a Crowd
This classic Sonora dish traditionally made with beef and specifically oxtail, lends itself to going meatless without compromising flavor, texture or color. Cook up this savory vegan stew for your fam...
