my childhood best friends grandparents were from mexico city. and since she lived with them, once a week her nana would make homemade corn tortillas from scratch. and then make tacos. and since I was considered family, I was there basically all the time. and I remember her nana doing this and then her great-gma making the best and really spicy salsa for the topping. (we tried making her recipe one time and it didnt turn out lol) so this video brings back some wonderful memories of my childhood. it is really sad that we grew apart since becoming adults and her grandparents passing. but I can almost smell nana's cooking, frying, and making the corn etc....cuz of this video. so thx u for the great memories brought back to me. :)

I'm Eastern Cherokee, grew up doing this at home. I sometimes still do, because nothing tastes quite like freshly made newada (hominy). I use ashes instead of lime though.

@Brain_quench

4 жыл бұрын

Oh si yo!

@PinkCheeseCoolArrows

3 жыл бұрын

How it was originally done !🙌🏽

@k2wi

3 жыл бұрын

Do you have good links on making hominy with ashes? I work at a historical farm and we are learning about the ancient traditions surrounding corn.

@ethelredhardrede1838

3 жыл бұрын

@@PinkCheeseCoolArrows Its possible that it was originally done with ashes and it certainly was often done that way but the best guess I have seen on how it might have started was using hot rocks, limestone rocks, to heat the corn in water before Amerinds had containers that be put on the fire. Either way can work.

@PiccoloMichelaChannel

2 жыл бұрын

Please could you explain to me how it is done with ash? What is the rates of water and ash? It is extremely important for me, please let me know!

The best description of the ancient nixtamal process in english language.

I love these old style well made educational videos. Full of real life video segments. Not like new ones made with vague photos downloaded from the internet.

@Jswater

2 жыл бұрын

Hi there, Anyone knows what is the additive name that used to soak dry corn?

@chriscalderon7566

2 жыл бұрын

Water

@mickoveloz

2 жыл бұрын

@@Jswater cal or quicklime the construction material

One time my Abuelita forgot to add the lime and when I bit into the tortilla I broke out my front tooth. Muchas Gracias, Grandma!

@suzz1776

3 жыл бұрын

o lord. lol.

@excellasmimix3168

2 жыл бұрын

😂😂😂😂😂😂❤️

@2degucitas

Жыл бұрын

Maybe it was going to fall out anyways since you were a kid?

@mr.mister4110

Жыл бұрын

@@excellasmimix3168 lol

@mr.mister4110

Жыл бұрын

@@2degucitas Maybe my Abuelita didn't like me. lol

Love love this! Grandmother swears by her farming ways and especially making masa for corn tortillas. Every time she comes to visit the States, she dislikes anything packaged. Huge difference of taste too on the corn tortillas. Thank you for this video.

I AM BEYOND THANKFUL FOR THIS PACHAMAMA'S GIFT! MAIZE IS MY MAIN SOURCE OF CALCIUM... I EAT A DAILY AREPA FROM NIXTAMALIZED CORN. I AM SO LUCKY!

I came here from Wired video. Learned something new everyday.

Excellent!

Excellent video! High info-density! 👍👍👍👍

The maize for tortillas is NOT cooked for one hour, in fact the heat is turn off right before the boiling point or just allow it to boil for few minutes. However, the maize to make hominy for pozole and menudo and soups (which is the large corn) is cooked longer to release the skin corn, welcome.

Helpful... Thank you... 😇🙏

Thanks for sharing, this video makes me wanna go to Mexico

I never knew how healthy tortillas are being Hispanic myself.

@Apollo440

4 жыл бұрын

Culture isn't passed on locally nowadays, it is created and taught by media. In order to achieve this old people are portrayed as dull, and even young 30 year old adults are called "daddy" or "boomer", which shows a separation process induced between the young and the grown-ups (who could have learned culture from the older people).

@cptdickhead

3 жыл бұрын

@@Apollo440 good observation

@metatalc9198

3 жыл бұрын

@@Apollo440 your statement seemsto convey an absolute, globally framed view, which is laughably over simplified. if it were even slightly true as typed, traditional food preparation would have disappeared, with the initial emergence of the media you're referring to. again, laughable. in reality, there are more factors than could be listed, with which culture is stunted (english dictionary definition, not popular culture definition). consider how some kids are still made fun of, when they bring their "weird" food, that their parents prepared for them, to school. if it isn't hamburgers, pizza, or hotdogs, it's "weird" to the uncultured masses. the children would likely request/demand, a more "normal" meal, for school. corn (along with a lot of other things) was outlawed by the european conquistadors, in order to suppress and control the "savage" population. most "mexican" food in the us, is a heavy distortion, of traditional dishes from central/southern mexico. have you ever seen so much cheese?!? why do most people assume that it needs to be inexpensive, to be excellent or "authentic"? and what about regionality? people in the us debate bbq sauce styles but rarely know the species variants, of things like chicken, corn, or bananas. not all corn is considered appropriate, for making masa. heirloom crops are _common_ in countries that never allowed industrialization, to become the default. why would anyone pay money for seedless oranges or corn fed beef/pork? perhaps some view older people as "dull", in segments of societies driven/imprinted by popular culture (i wonder who exports the most pop culture?) but the majority of young people, still see elders as partial connections, to the foundations of human civilization.

@Apollo440

3 жыл бұрын

@@metatalc9198 ​ Traditional cooking has undergone serious statistical losses in favor of a "McExpansion". This rings true for all globalized cities or even countries - the mainstream "cooking scene" is totally westernized. Although not so much in rural areas, which are also massively underpopulated in favor of conglomerations. Starch production and consumption, which was the staple for the last 10 000 years is being aggressively pushed to the edge of the "Bell Curve" by more profitable fat and protein. Which is a serious deviation from tradition in and of itself, even without taking the technique of preparation into regard. I would like to believe, that most young people look up to their elders and picture being like them when they grow up. Unfortunately nowadays the opposite occurrence is common- older people trying to be "hip", dressing like youngsters and adopting cultural trends, targeted on a younger population, in every possible way. Not that this should be disallowed - it's just evident, that they have lost their previous role (even if only in their minds). The mainstream is, that the young know best, and the old should get out of the way of this "progress". My question is - who is the author of this message? Definitely not the handiwork of youngsters, who can't even spell; nor the older people, deserving respect in many ways. My point here is - even if all parties wish and think well of each other - mass media, the educator, which every youngling wears in their pocket from age 3, decides what we eat and who we respect...

@bonsummers2657

3 жыл бұрын

I don't find tortillas (including nixtamalized corn) healthy for me. It's gunky within my body. Just survival, not vitality food.

i bet it smells so good in those factories

My mom taught me how to do this type of thing. Mom is going on 90 years old. So she does things the old school way. Believe it or not, the food tastes better

Very clear vjdeo +++

Interesting.

Are they using lime powder? What kind of ash can be used instead?

So, can I buy a bag of corn feed and nixtamalize it to a point where I can just add it to soup? I don't want to make tortillas, I just want the whole kernel corn to be edible and beneficial.

@chriscalderon7566

2 жыл бұрын

Yes

very cool

Is calcium hydroxide still good for nixtamalizing corn after sitting on a shelf for 12 years?

But how do they remove the skins from the water with the kernals? Do they use a colander with big holes?

@NwoDispatcher

3 жыл бұрын

Skins i think float, could decant them

@bonsummers2657

3 жыл бұрын

@@NwoDispatcher Keep the skins in food mix, otherwise it's pap. Some enjoyable fiber and more nutrition,…. makes for more vitality, greater person-body integrity.

Wonderful info. now i know.. or sort of. 1st question: in the video @2:56, it said the lime is fired with hot water before use.. what does that mean ? how to fire lime in hot water ? does she referring to CaO (quicklime) ? but i think she said use Calcium Hydroxide (CaOH2) ? the white powder of lime, is it CaOH2 (slaked lime ) ? it is from lime stone that have being through kiln ? i am wondering E526 (food grade calcium hydroxide) is it the same lime out of lime stone ? or is it from seashell ?? can any one who is really into this share his/her knowledge with us ? thanks andrew

@lepauvrehomme

3 жыл бұрын

¡Cal viva!

@leonardpearlman4017

3 жыл бұрын

I think she meant boiled or heated in hot water. This is Slaked Lime, not "Quick" lime (Calcium Oxide). This is Ca (OH)2. Slaked lime has many uses, and is sold cheaply in sacks. I thought about it, you could make a hundred tons of Nixtamal from one sack of lime I guess! Burning your own limestone or shells sounds laborious but would make a fascinating video. You can buy a small amount of lime where Mexican groceries are sold, or in Wal-Mart (say) as pickling lime.

@elektrolyte

2 жыл бұрын

@@leonardpearlman4017 Quick Lime (CaO) Calcium oxide in the presence of water produces calcium hydroxide Ca(OH)2

4:04 I had no idea that the average daily consumption of tortilla in mexico is of 10 per Adult! We do learn about something every day 😄 Would've never guessed cliché could be real

Good video! What happens to the kernel’s skin? Is it eventually grounded into the masa? Thanks Guillermo

@oraach

4 жыл бұрын

DISSOLVES INTO THE WATER

@richstone2627

3 жыл бұрын

@@oraach o, it does not dissolve but is rinsed away.

@crankiemanx8423

2 жыл бұрын

They can be used to make bio degradable shopping bags & food scrap bags for compost.ive also seen a program yrs ago that showed clear packaging being made like the type you see in cookie packets .

Just keep Monsanto away from the maize.

@SaraVV

5 жыл бұрын

too late... most is GMO now. GMO fields contaminate non-GMO :-(

@greeneking77

5 жыл бұрын

I think sweet corn is still safe

@peekpen

4 жыл бұрын

@@SaraVV get a pocket zapper. bring it with you to the market and aim it at your produce. it will tell you (mostly) if the food is frankenfood.

@SaraVV

4 жыл бұрын

@@peekpen I'd never heard of such a thing. I'll look into it right now.

@SaraVV

4 жыл бұрын

@@peekpen I see, you're just joking :-D

wowowie....

Can you nixtamilize polenta?

How much lime do i need and how much water?

@fernsader9261

3 жыл бұрын

Just enough

@fernsader9261

3 жыл бұрын

eaglerising88 look at us. We’re just too good with recipes.

@elektrolyte

2 жыл бұрын

Lime: 0.5 - 1.5% based on weight of corn Water: 150 - 300% based on weight of corn Boiling at atmospheric conditions (non-pressurized): 0.5-3.0 hours Steeping: 8-24 hours at 55-65°C Washing of nixtamal: repeated several times until sufficient lime solution and kernel components have been removed.

I would love to know how to do this to make healthier corn tortillas

@krayziejerry

2 жыл бұрын

Isn't calcium hydroxide toxic though?

@mickoveloz

2 жыл бұрын

@@krayziejerry by itself? Yeah, as an ingredient here? Nah

There's more to taco bending than meets the eye.

Im mexican i can smell this video

Mexico is in North America.

@pasajecolon5168

5 жыл бұрын

Central America is on the southern tip of the North America Continent, which was not connected to the South America Continent until 12-15 million years ago. Panama is the southern most county of North America (wikipedia).

@-._MXN

4 жыл бұрын

Yeah, get it right gringos! Always trying to exclude Mexico from being on the continent

@cosmicquetzal220

4 жыл бұрын

True, but technically so are all the central american countries because "Central America" isn't an official continent...

@liquidplague9763

Жыл бұрын

@@cosmicquetzal220 Central America isn’t an unofficial continent either. It’s a region. But more officially it’s an isthmus.

Can industrial hydrated lime be used.?

@richstone2627

3 жыл бұрын

NO ! You have to use Food Grade Lime.

@LatoriaMartin

2 жыл бұрын

@@richstone2627 exactly

Here for school

Praise the LORD for creating cool cooking methods!

You'd think in a video dedicated to nixtamalization that they'd actually pronounce it right

I called 911 to report the deformed tortilla at 07:20. Hopefully the person responsible is arrested.

Dear Steve i tried your method ,but the corn we have is bad quality and 3rd grade , i put the lime and even added half a teaspoon more and put it to the boil for 30 minutes and when im grinding it , no way i got the texture you have which is DOUGH LIKE. Mine came out with lumps .What can i do with this type of corn that there is no other substitute.

@carmensmith9220

2 жыл бұрын

Hi Al, on another video it recommends to wet the masa after the first grind , enough to form a dough, then grind it a second time. See if that helps.

Central America and North America, which is where Mexico is geographically speaking.

@metatalc9198

3 жыл бұрын

if you really are speaking geographically, mexico is not in central america for two reasons : central america is not a continent, it's a region. mexico is located in the north american continent. this is just like when people use the term "the middle east" which again, is a region, not a continent. when using this term, people are actually referring to countries in the african continent, the arabian peninsula, and asia.

@frankpichardo5299

3 жыл бұрын

@@metatalc9198 True...Part of Mexico is in Central America, but Mexico itself isn’t considered part of Central America.

just fyi steeped = soaked

@rongarza9488

6 жыл бұрын

Thanks, anarky4321, my previous (wrong) understanding was a slow boil, but all that matters is that the item be immersed in liquid.

@dukenegju

4 жыл бұрын

@@rongarza9488 Hi, do you mean that boiling and/or adding lime are not important, but solely letting it steep in water?

How important is the lime?

@richstone2627

3 жыл бұрын

Extremely important. Did you watch the video? Without the Nixtamalization process you can't make tortillas. The process also makes the maize digestable as well as makes the vitamins and mineral available for our bodies to absorb. Before Lime was used sifted hardwood ashes mixed with water was used to "Lye" the maize.

I thought tamalli meant tamale

fermentation? more like pre-digestion amiright???

Sushi

How its made: foo edition

"MEGICO" no, MECSICOU.

Make a tortillas Afrikaans. 😂

Can someone explain to me how this is safe? It seems bad for your health to have your corn marinate in harsh chemicals.

@bienbruja

3 жыл бұрын

We have been doing this for thousands of years and are still alive.

@leonardpearlman4017

3 жыл бұрын

Oh, don't start! They wash it out at the end. Doing this increased the total amount of food available, I think if they didn't do this there would be more hunger, more outright starvation.

@ethelredhardrede1838

3 жыл бұрын

Calcium carbonate is not a harsh chemical. You eat lots of chemicals. You ARE chemicals. Basically its the same as sodium carbonate, only with calcium instead of sodium. You need calcium and the carbonate part is just carbon and oxygen.

@ML-gz3eq

3 жыл бұрын

@@leonardpearlman4017 you say “oh don’t start” as if I’m talking trash. Im asking a question because I’m genuinely curious.

@ML-gz3eq

3 жыл бұрын

@@ethelredhardrede1838 No thats not calcium carbonate lol thats calcium Hydroxide. People take calcium carbonate supplements. Calcium hydroxide is a different story.

Central America??United States of Mexico is a North American country