What You Need to Know
Nixtamalization involves soaking corn in limewater to break down phytic acid, increasing the bioavailability of protein, iron, and other nutrients. Pit cooking involves cooking food in a hole dug in the ground, often with hot rocks or coals, and can be used to cook a variety of foods.
Steps
- 1.
Pozole (Aztec): Creates hull-free hominy with enhanced flavor
- 2.
Tlayudas (Oaxaca): Produces pliable masa for large tortillas
- 3.
Champurrado (Colonial Mexico): Imparts viscosity and corn aroma to chocolate drink
The Science
Primary Reaction
hydrolysis