Learn the Ancient Process of Nixtamalization

On my culinary trips, I make it a point to dig deep and give you knowledge about authentic procedures and techniques in the countries we visit and enjoy. On my recent culinary trip to Tepoztlan, Mexico we enjoy the age old process of Nixtamalization. So what exactly is Nixtamal?

On my trips to Tepoztlan each year we use the ancient process of nitamalization to create delicious masa for our tortillas and tamales.

We use a unique dried corn, a white native Mexican maiz. First we soak this corn in an alkaline solution. Then lots of good things happen. 

The corn becomes easier to grind up, the nutritional content will increase, specifically the niacin and calcium levels. Most importantly, it will taste better!

Nobody knows for sure how the ancient Mesoamericans discovered this process, but wood ashes are highly alkaline so that could be an important clue.

In Tepoztlan we use a chunk of calcium hydroxide as the alkaline agent. It is referred to as cal, pickling lime, or slaked lime. It's a white, odorless powder in the U.S. In Mexico, it is a white odorless chalky chunk (like a rock), which is hydrated with water before it works its magic on dried corn.  

After rinsing the dried corn we add the liquid lime along with plenty of water, then stir to distribute the lime.

We bring the corn to a boil, then reduce the heat and simmer for 20 minutes until the outer layer of corn and the outside skin (pericarp) slips off easily.

We let the corn mixture rest, covered, overnight at room temperature -- this will give the calcium hydroxide time to work its magic!

In the morning, we drain the corn and discard the soaking liquid. We rinse the corn with cold water and use our hands to slip the outer skins off the kernels.

At this point, we walk down to the village to have our soaked, rinsed and drained corn ground at the local mill. This ground masa dough we use daily for tortillas and tamales.

Ground nixtamal is typically referred to as masa (or masa dough). Most of you will not go through this process as my groups enjoy, but you can start with a Masa Harina and a good tortilla press to enjoy making your own tortillas.

If you have ever made tortillas at home, you may have used Maseca dry masa (known as masa harina) which needs to be hydrated. I prefer Bob’s Red Mill for masa harina. If you are really serious, check into Masienda.com for heirloom masa harina - the go-to masa of great chefs. There is much to learn from the Masienda company that relates to masa history and the preservation of authentic masa.

So get out your tortilla press and give it a try or join me next February 2026 to experience the real thing.

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