We all live for Taco Tuesday, but let’s be real: a lot of us have no clue how a real tortilla is supposed to be made. Meet the ancient secret behind every authentic tortilla: nixtamalization, the centuries-old process that turns corn into the heart of Mexican cuisine. 🇲🇽
Tasty was invited to Four Seasons Resort Tamarindo, where Chef Miguel Soltero and Chef Aharon Pando took us to Rancho Lola to reconnect with Mexico’s corn heritage.
So what’s the deal with nixtamalization? It’s when corn is cooked with water and lime (aka “cal”) to soften the kernels and unlock nutrients. The word comes from Nahuatl, nextli (lime ashes) + tamalli (cooked corn). All it takes is three ingredients: dried corn, lime powder (food-grade calcium hydroxide), and water.
👩🍳 How to make it at home — the easy way:
1️⃣ Start with 1 kilogram of dried corn, about 2.2 pounds. In a large pot, mix 3 liters of water with 7 grams of lime powder (food-grade calcium hydroxide) and stir until dissolved. Add the corn, bring to a gentle boil, then simmer for about 45 minutes. You’ll see the kernels brighten and their skins loosen.
2️⃣ Turn off the heat and let the corn soak overnight (about 18 hours) in the pot. The next day, rinse thoroughly, rubbing off any remaining husks. And that’s how you get nixtamal!
3️⃣ Now, grind the corn into a smooth, slightly sticky dough known as masa. A grain grinder or processor works great (traditionally, a metate is used). If it’s too thick, add a little bit of water. Roll the dough into golf-ball-sized portions and press into 6–8-inch tortillas. You can use a tortilla press or a rolling pin!
4️⃣ Finally, cook on a hot comal (or skillet) for 30–45 seconds per side until they puff and get those golden-brown spots.
You’ve just made tortillas the OG way. 🌮 Throw some cheese on the tortilla to make a quesadilla, or grilled meat and guacamole to make a delicious and authentic taco.