How to make masa (using nixtamalization!)

Join me on my journey nixtamalizing corn to make masa for the first time! I bought beautiful dried blue corn from Cintli Tortilleria in Mexico City where the owners mission is to preserve indigenous blue corn and support the farmers who grow it.

Ingredients:
4 cups of dried whole kernel corn - Buy here: https://amzn.to/2z1Szng
(I purchased mine from an organic tortilleria in Mexico City)
1 TBSP pickling lime (calcium hydroxide food grade) - Buy here: https://amzn.to/34Gf64D
12 cups of water

Tools:
Food processor or corn mill (Corn Mill sold here: https://amzn.to/3ejbydf )

1) In a pot, put water, dried corn, and pickling lime and bring it to a simmer. Let it simmer for 15 minutes uncovered
2) After 15 minutes, take it off the stove and cover the pot. Leave it on the counter for 8 hours or overnight at room temperature.
3) Drain liquid into sink and rinse the kernels many times as you rub the kernels in between your palms to get the hull off.
4) After most of the hull is off, drain the kernels and grind it in the food processor or in corn mill in batches or if you have a newer food processor thats not ancient like mine, grinding it in one batch might work!
5) Add a little bit of water if its dry. Grind until pretty smooth
6) Mine was a too wet and i ended up putting it in the fridge and it dried more in the fridge. Store in fridge for a week or freeze up to 3 months!

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