Part 3/10:
Traditional yet essential, nixtamalization involves cooking and soaking the cleaned corn in lime water (calcium hydroxide), which improves the texture, flavor, and digestibility of the corn. The corn is placed in large stainless steel vessels filled with hot water and lime, then simmered for several hours. This process not only boosts nutritional value by unlocking essential nutrients but also removes potentially harmful toxins.
After soaking, the corn is thoroughly washed to eliminate excess lime and loosened husks. The cleaned corn is then ground into a dough known as masa using industrial stone grinders or metal rollers. The consistency of this dough is vital, as it directly influences the crunchiness and quality of the final chips.