To Nixtamalize Dried Corn

Preparation info
    • Difficulty


Appears in
From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

By Michael Ruhlman

Published 2019

  • About

These instructions come from Jake Rojas, a chef who has gotten a New England farmer to grow a Oaxacan breed of dried corn for his restaurant, Tallulah’s Taqueria in Providence, Rhode Island. It requires a scale and using metric measurements, but it’s very easy and works beautifully. The resulting corn will need to be simmered for about 4 hours to be fully tender, but even then it will retain its distinctive al dente bite.