I've been looking into making masa but the research I did almost convinced me it wouldn't be something I could actually do at home until I saw this. Now I'm getting excited! Thanks for a well researched video with very down to earth instructions.
Honestly, I just bought some canned hominy and put it in a food processor after draining and washing, adding some cumin and crushed red pepper to the pulp, then pan fried them in avocado oil after forming and filling. Made some surprisingly good tamales for how little work was involved!
To make corn tortillas, I always cheat and use dried masa mix, but its fascinating to see the ancient way of doing it. So much work! Here's to the women who still make nixtamal by hand.
I really appreciate that you include hominy in this, too. I am trying to change my food habits and nixtamlization of all the corn we eat is going to be part of that. Thanks for sharing!
I’m trying this out now that I have a lot of time on my hands do to the quarantine. I’m from Hawaii but I lived in Florida and had the privilege of eating pozole with a Mexican family. I NEVER forgot that experience and I’ve been trying to recreate that experience since. Hawaii does not get canned pozole for cheap so the only way to make this affordable is if I buy in bulk raw pozole and lye is hard for me to get, so thank you for making this baking soda version. I tried using baking soda and a pressure cooker, even though it exposes the inside of the corn, it doesn’t fully remove the skin. This version looks promising
This was really cool to watch. I'm not Mexican, but this made me really appreciate Mexican food so much more. I really enjoy how personal you make your recipe videos feel. Great job!
Jimmy Huynh I’m so glad you’re enjoying my videos sweetheart. I’m incredibly honored that you feel the way and thank you so much for being part of our online fusion family Jimmy! ❤️🤗🌏
I’m Mexican from Mexico City and you are the one that know the traditional way to do the original masa from nixtamal, the video shows how we make the original masa because I have seen many videos here and al of them make tamales with prepared masa so congratulations for knowing doing it... the only thing is that here in Mexico mix the masa nixtamal with manteca of cerdo (type of oil from pork) and it gives another delicious flavor to the masa but you recipe is ok cause is difficult find it in USA👍🏻🙌🏻👏🏻👏🏻👏🏻👏🏻👏🏻
I always make my posole with nixtamal that I find refrigerated in the grocery store. I have wondered how that was made. So cool to see the actual process and to know that I can do it at home. Thank you for getting into the science of it, too! I love this channel!
Wow... You took me back to my High School years amiga...lol. Very informative... A very traditional recipe of our ancestors... Buen fin de semana amiga... Suerte👍
Luis Palomo lol Thomas said the exact same thing Luis after he watched it too. 🤣 Realmente es tan interesante como nuestros ancestros desarrollaron este procedimiento tan maravilloso de transformar el elote. Hope you had a great weekend with the family too Luis. Suerte! ❤️😁🍀
I remember when my nana would make tamales and remember the ingredients of the recipe and you would have the same technique of my nana’s and my husband tell me that my tamales are the best tamales and he would tell the people and would tell the recipe are all yours because I forgot how much to put in each ingredients . Thank you so so much , and now I all this recipe is all fresh and wonderful 😘🙏
Kassandra Espinoza hola bella! Thank you sweetheart that means a lot. I honestly love making videos for you all during my spare time. It’s my little break from work. A chocoflan sounds amazing actually! I’ll definitely add it to the list of recipes to share. Hope you and your lovely family have a great weekend Kassandra! ❤️😘🍀
Alexia Marsik Omgosh, yes! I seriously love those cookies too girly! 😍🍪 I actually have my Abuelitas recipe written down somewhere. I’ll have to dig it up soon. 👍 My cousins and me would climb up my abuela’s kitchen counters as kids trying to reach the top of the refrigerator where she would hide them from us. 😂 lol good times! Thank you for being part of our online fusion family hermosa! 🤗❤️🌏🍀
What would be the ration of prepared-baked baking soda to corn to make the nixtamal? I'm Native American and my mother uses ashes from the burnt bushes from the desert. I am just interested in different methods in this process. Great video, thanks!
I baked my baking soda like you said. I only had a few ears of field corn so I cut the recipe in half. The corn turned very bright orange but the liquid never became opaque. Maybe the ph is too low? Should I dump the solution and retry with some store bought pickling lime? Also, while it was cooking for the 20 minutes, it made very fine bubbles. Almost like a soda.
Norma Chavez gracias hermosa! ❤️One of these days I’m going to have to get a metate so I can make fresh corn tortillas more often. 😃👍 Hope you had a great weekend with your family Norma! 😘🍀
tdo7125 agreed amigo! 😍 Cheese tamales with roasted peppers are amazing! 😋👍 Fresh masa really does make such a big difference in flavor. I’m really tempted to buy a metate just so I can make fresh masa more often. 🙈 Mexico was so much fun! It was Thomas’ first time going to Puerto Vallarta. Usually I take him to border cities like TJ or Mexicali, so he really enjoyed the scenery. 😁
Great video! Thanks for sharing! I make hominy from organic yellow dent corn. It always ends up ‘popping’ instead of expanding when I boil it for soup. Do you know why this happens? Is it the type of corn?
Amanda Love science rocks! 🤓🔬👍 It’s definitely tamale season amiga! 🤣❤️ I told my husband that this year I don’t want any Christmas presents. Instead I want him to make me tamales. He told me to send my letter to Santa to the Sahara desert instead. 🤣
I want to make pozole from nixtamal that’s found at Northgate markets already prepared! Do you have to cook it alone for the one hour and 30 minutes, and then add into your finished pozole and bring to a boil? Or should I cook it more time in the pozole ?
If you're gong to be doing this often, go to your local farm supply and ask for hydrated lime. Exactly the same thing as pickling lime except 50lbs is about 10 bucks instead of 10 bucks a pound for pickling lime.
I’m coming to this late but sodium carbonate being more caustic is corrosive to aluminum. So one should not let it sit in an aluminum pot as well as the “tin” (aluminum) foil. You just want to take it off those materials as soon as you can. I would also point out there is now a stone (volcanic) molino now available on the market for home use which is the closest one can get to high quantity production. However it’s rather expensive at $1800.
You’re welcome beautiful !!😊❤️ and I swear I love your Tamales!! I’m a make this for Christmas!! 😊😊oh. and me and my Girlfriend made your corn Elotes !! We watched the video and we went to Walmart to get the stuff for it and we cook it right away! 😊😊 and it was delicious!!! Thank you so much ❤️❤️😊😊 Hope you have a great Weekend!! 😊 Arizona#1 fan!!
LaVieJolie You’re very welcome 😊❤️ and awww That’s good to hear! I’m glad I made You’re day! 😊☺️☺️ Much love to you and the familia ❤️😊 Happy Holidays!!! 🎄
tai phan lol that’s funny! 🤣👍 I completely understand sweetheart. Thank you for watching though. Hope you’re staying warm and cozy on the east coast Tai! My sister in law in New York says it’s so cold over there now. ❤️❄️
Hi Fusion Family! 🌏❤️ Hope you had a good week. I was swamped with work this week, but I’m so happy to share this video with you! TGIF! 😘🍀
As a Mexican woman who loves chemistry, I enjoyed this thoroughly.
I've been looking into making masa but the research I did almost convinced me it wouldn't be something I could actually do at home until I saw this. Now I'm getting excited! Thanks for a well researched video with very down to earth instructions.
Great video! Thanks for this! These skills should not ever be lost. The baking Soda part was of great value and new for me. Thanks again!
Thank you for your very informative and comprehensive video. The tip on how to increase the alkalinity of baking soda is awesome.
Honestly, I just bought some canned hominy and put it in a food processor after draining and washing, adding some cumin and crushed red pepper to the pulp, then pan fried them in avocado oil after forming and filling. Made some surprisingly good tamales for how little work was involved!
I was wondering if I could just use canned hominey.
Thanks for the tip!
To make corn tortillas, I always cheat and use dried masa mix, but its fascinating to see the ancient way of doing it. So much work! Here's to the women who still make nixtamal by hand.
I love how you thoroughly explain everything lol
Jez Tam gracias hermosa. ❤️ I’m so happy you enjoy my videos. Although sometimes I think I might talk too much lol 😅🤣
+LaVieJolie no, you do not talk too much. you're very informative 👌
Yes! this is the type of video I’ve been looking for, masa for tamales from scratch, not dry flower
I really appreciate that you include hominy in this, too. I am trying to change my food habits and nixtamlization of all the corn we eat is going to be part of that. Thanks for sharing!
I’m trying this out now that I have a lot of time on my hands do to the quarantine. I’m from Hawaii but I lived in Florida and had the privilege of eating pozole with a Mexican family. I NEVER forgot that experience and I’ve been trying to recreate that experience since. Hawaii does not get canned pozole for cheap so the only way to make this affordable is if I buy in bulk raw pozole and lye is hard for me to get, so thank you for making this baking soda version. I tried using baking soda and a pressure cooker, even though it exposes the inside of the corn, it doesn’t fully remove the skin. This version looks promising
This was really cool to watch. I'm not Mexican, but this made me really appreciate Mexican food so much more. I really enjoy how personal you make your recipe videos feel. Great job!
Jimmy Huynh I’m so glad you’re enjoying my videos sweetheart. I’m incredibly honored that you feel the way and thank you so much for being part of our online fusion family Jimmy! ❤️🤗🌏
I’m Mexican from Mexico City and you are the one that know the traditional way to do the original masa from nixtamal, the video shows how we make the original masa because I have seen many videos here and al of them make tamales with prepared masa so congratulations for knowing doing it... the only thing is that here in Mexico mix the masa nixtamal with manteca of cerdo (type of oil from pork) and it gives another delicious flavor to the masa but you recipe is ok cause is difficult find it in USA👍🏻🙌🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Thank you the recipes are great. I used the washing soda to make. The hominy and popcorn kernels
Thanks a lot, I'm in uk and was wondering how to make nixtamal for my pozole! Thanks a lot
Excellent video and especially the science behind nixtalmalization!
I always make my posole with nixtamal that I find refrigerated in the grocery store. I have wondered how that was made. So cool to see the actual process and to know that I can do it at home. Thank you for getting into the science of it, too! I love this channel!
Excellent video, very informative, thank you!
Wow... You took me back to my High School years amiga...lol. Very informative... A very traditional recipe of our ancestors... Buen fin de semana amiga... Suerte👍
Luis Palomo lol Thomas said the exact same thing Luis after he watched it too. 🤣 Realmente es tan interesante como nuestros ancestros desarrollaron este procedimiento tan maravilloso de transformar el elote. Hope you had a great weekend with the family too Luis. Suerte! ❤️😁🍀
Excellent video. Concise yet thorough.
😱 I love all your recipes! Thanks for sharing Love and blessings! 💝😘😍
Alma Bella thank you for the support my lovely friend. Sending much love and prayers your way as well amiga. 😘❤️🍀🙏
Well thought out and executed. Thanks!
I remember when my nana would make tamales and remember the ingredients of the recipe and you would have the same technique of my nana’s and my husband tell me that my tamales are the best tamales and he would tell the people and would tell the recipe are all yours because I forgot how much to put in each ingredients . Thank you so so much , and now I all this recipe is all fresh and wonderful 😘🙏
Gorgeous and smart. Nice. :)
Muy bien explicado!!!! 🌽🌮🌽
Hilda Ruiz gracias amiga, el procedimiento de hacer el nixtamal es algo realmente muy especial de nuestra cultura hermosa. 🌽❤️🙌😁
Gracias por sus reseta.
Bravo🎉
extremely well done
Your the best, thank you for the tutorial 🤜🏼🤛🏻😉
Thank you
This was the best nixtamale video I have seen yet gracias!
Thank you for this video!! 🌽✨
Never made tamales but I’m looking for a video to help make it from sCRATCH and this is perfect! Thank you
Just what I wanted. Thanks!
Great video amiga! 💕 you put soo much effort in all your videos..it does not go unnoticed 😊
I need a flan recipe soon 😉 or maybe a choco flan 🍮 lol.
Kassandra Espinoza hola bella! Thank you sweetheart that means a lot. I honestly love making videos for you all during my spare time. It’s my little break from work. A chocoflan sounds amazing actually! I’ll definitely add it to the list of recipes to share. Hope you and your lovely family have a great weekend Kassandra! ❤️😘🍀
Awesome!
This was so interesting awesome 👏
I live in australia and am growing some corn to try this with
Truly amazed
Awesome video. Thanks.
Do you have a pan de polvo recipe? I love love love your videos 😍
Alexia Marsik Omgosh, yes! I seriously love those cookies too girly! 😍🍪 I actually have my Abuelitas recipe written down somewhere. I’ll have to dig it up soon. 👍 My cousins and me would climb up my abuela’s kitchen counters as kids trying to reach the top of the refrigerator where she would hide them from us. 😂 lol good times! Thank you for being part of our online fusion family hermosa! 🤗❤️🌏🍀
Wow!
What would be the ration of prepared-baked baking soda to corn to make the nixtamal? I'm Native American and my mother uses ashes from the burnt bushes from the desert. I am just interested in different methods in this process. Great video, thanks!
Interesting!
Hi.Can one use peeled cracked maize.So we can substitute the lime with washing soda?Thank you new subbie😍
I baked my baking soda like you said. I only had a few ears of field corn so I cut the recipe in half. The corn turned very bright orange but the liquid never became opaque. Maybe the ph is too low? Should I dump the solution and retry with some store bought pickling lime? Also, while it was cooking for the 20 minutes, it made very fine bubbles. Almost like a soda.
Love it❤️
Norma Chavez gracias hermosa! ❤️One of these days I’m going to have to get a metate so I can make fresh corn tortillas more often. 😃👍 Hope you had a great weekend with your family Norma! 😘🍀
This is a great presentation! Have you made this video in Spanish? It would be nice to share it in Spanish.
I bet that masa makes the foods taste so good. I want to try it with a cheese/jalepano tamale 🤤. How was Mexico btw?
tdo7125 agreed amigo! 😍 Cheese tamales with roasted peppers are amazing! 😋👍 Fresh masa really does make such a big difference in flavor. I’m really tempted to buy a metate just so I can make fresh masa more often. 🙈 Mexico was so much fun! It was Thomas’ first time going to Puerto Vallarta. Usually I take him to border cities like TJ or Mexicali, so he really enjoyed the scenery. 😁
Great video! Thanks for sharing!
I make hominy from organic yellow dent corn. It always ends up ‘popping’ instead of expanding when I boil it for soup. Do you know why this happens? Is it the type of corn?
Do you have to take the black tops off when using for tamale masa?
Yeah science! Time to make some Christmas tamales. Not the sweet kind. Or maybe just a a few for tio. :D
Amanda Love science rocks! 🤓🔬👍 It’s definitely tamale season amiga! 🤣❤️ I told my husband that this year I don’t want any Christmas presents. Instead I want him to make me tamales. He told me to send my letter to Santa to the Sahara desert instead. 🤣
Do you mix it after you cook it or dry if making tamale mass?
Can you tell me if I can use white corn pazole because I can't find whole kernel white dent corn for masa?
Any alternative for pork lard part? Can we use ghee?
I want to make pozole from nixtamal that’s found at Northgate markets already prepared! Do you have to cook it alone for the one hour and 30 minutes, and then add into your finished pozole and bring to a boil? Or should I cook it more time in the pozole ?
Thank you for the baking soda tip. Pickling line is not easy to find here.
I feel so educated
If we use sodium carbonate, do we use the same amount as if we were using calcium hydroxide?
great video :)
Has the canned hominy already gone through these steps?
I buy masa harina.. is there a way to get the sulfuric smell and taste out of it?
subscribed!
Does anyone know if we can use something else than lard? Thank you
OLIVE OIL, Any. Other Cooking Oil
@@melodysullivan7664 i'll try thank you 😉👍🏻
I like a course masa
Sorry about that my texted went anyway I seen on all my videos I watch and using pickling lime for nixtamalize corn and to make the hominy
You didn’t mention that this process also frees up vital nutrients (b vitamins and others) that otherwise the body doesn’t get when eating corn.
I'm not sure if the corn I bought need to be nixtamalizated. :(
I thought I could just use pickling lime to do the nixtamalize the corn that's
If you're gong to be doing this often, go to your local farm supply and ask for hydrated lime. Exactly the same thing as pickling lime except 50lbs is about 10 bucks instead of 10 bucks a pound for pickling lime.
I’m coming to this late but sodium carbonate being more caustic is corrosive to aluminum. So one should not let it sit in an aluminum pot as well as the “tin” (aluminum) foil. You just want to take it off those materials as soon as you can.
I would also point out there is now a stone (volcanic) molino now available on the market for home use which is the closest one can get to high quantity production. However it’s rather expensive at $1800.
Yay Second 😊😊😊
FeelingTheVibe 93 thanks for waiting sweetie! Hope you have a great weekend! 😘❤️
You’re welcome beautiful !!😊❤️ and I swear I love your Tamales!! I’m a make this for Christmas!! 😊😊oh. and me and my Girlfriend made your corn Elotes !! We watched the video and we went to Walmart to get the stuff for it and we cook it right away! 😊😊 and it was delicious!!! Thank you so much ❤️❤️😊😊
Hope you have a great Weekend!! 😊 Arizona#1 fan!!
FeelingTheVibe 93 thank you so much hun. You made my day! ❤️ I’m so happy you guys are enjoying my recipes. Sending so much love to both of you! 🙌😘🍀
LaVieJolie You’re very welcome 😊❤️ and awww That’s good to hear! I’m glad I made You’re day! 😊☺️☺️ Much love to you and the familia ❤️😊 Happy Holidays!!! 🎄
Excellent!!!
Native American food given to Mexico and the world.
First comment ❤💭
Litzy JL Thank you sweetheart! 🙌❤️ I was definitely late getting this video up today, but TGIF. 😁
I make my hominy with hard wood ashes.
Grits
I'm passing on this one because I don't want to become Walter White hahhahaa.
tai phan lol that’s funny! 🤣👍 I completely understand sweetheart. Thank you for watching though. Hope you’re staying warm and cozy on the east coast Tai! My sister in law in New York says it’s so cold over there now. ❤️❄️
LaVieJolie, cold? no, it's freezing LOL. Are you going to make a gingerbread house?
And corn needs to be aged for at least one to two years, new corn will not work as well
I was anticipating the volcano 🌋 to erupt 🙃
Well you're doing too much girl!