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Mexican · Bread
Textured Corn Flour for Tamales
Hominy-style corn cooked in lime water, rubbed free of its skins, dried and ground to a coarse, grits-like flour. It makes the whitest, spongiest tamales of central Mexico and keeps for months.
- YieldServes 8
- Hands-on1 h 10 min
- Total1 d 3 h
- Difficulty
Ingredients
- 600 gdried whole hominy or dried white corn, picked over
- 1.6 Lcold water, about 2 1/2 quarts, for cooking
- 3¼ tsppowdered lime (calcium hydroxide, cal), stirred into 160 ml water
- 160 mlwater, to dilute the lime
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