CookEatShare is also available in English
Cerrar

Ingredient

Bookmark and Share

This is made with dried corn that's been simmered in a solution of lime and water. This loosens the hulls from the corn kernels and makes the kernels softer and more nutritious. Mexican cooks grind nixtamal into masa, which they use to make tortillas.

Promedio 0/5

0 votos

click hearts to rate
0 evaluaciónes
0 comentarios

Also known as

  • Uncooked posole

Substitutes

hominy (softer kernels)
How good does this ingredient look to you?
roll over hearts and click to rate

Leave a review or comment

  • Calificación: 0
click hearts to rate