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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: (I purchased mine from an organic tortilleria in Mexico City) 1 TBSP pickling lime (calcium hydroxide food grade) - Buy here: 12 cups of water Tools: Food processor or corn mill (Corn Mill sold here: ) 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
