Traditional Mexican Nixtamal Corn for Fresh Masa

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Nixtamalization is the ancient Mesoamerican process of simmering dried field corn in an alkaline solution to create nixtamal, which is then ground into fresh masa. This technique unlocks B vitamins, boosts calcium content, and gives tortillas and tamales their unmistakable flavor and pliable texture. Once you make masa from scratch, you will never go back to store-bought.

Nutrition Facts

Per serving (estimated)

• 110 kcalCalories
• 1 gFat
• 0 gSaturated Fat
• 23 gCarbs
• 3 gFiber
• 0 gSugar
• 3 gProtein
• 5 mgSodium
• 200 mgPotassium
• 80 mgCalcium
• 1 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the Nixtamal

• 1 lb (about 2 cups) dried white field corn (maíz criollo), inspected and rinsed
• 1 tablespoon food-grade calcium hydroxide, known as cal
• 6 cups filtered water, plus more for rinsing
• 1 teaspoon kosher salt (optional, added during grinding)

For Finishing the Masa

• About 1/2 cup cool water, added gradually during grinding
• 1 tablespoon fresh masa reserved for adjusting texture

Directions

1. Inspect the dried corn and discard any kernels with dark spots, debris, or cracks; rinse under cool water and drain.
2. In a large stainless steel or glass pot (avoid aluminum, which reacts with cal), combine the corn, calcium hydroxide, and 6 cups water. The corn should sit under at least 2 inches of liquid.
3. Bring to a rolling boil over high heat, stirring once or twice so the cal does not scorch on the bottom, then reduce to a steady simmer.
4. Simmer gently for 25 to 30 minutes, until a rubbed kernel slips its yellow skin easily and the inside looks chalky-soft when bitten.
5. Remove from heat, cover, and steep at room temperature for 12 to 16 hours (overnight is ideal). The liquid will turn a deep yellow and the kernels will plump noticeably.
6. Drain the nixtamal into a colander and rinse under cool running water for several minutes, rubbing the kernels between your palms to loosen and remove the slippery pericarp. Repeat 4 to 5 times until the rinse water runs clear and the corn feels only slightly slippery.
7. You now have nixtamal. It can be covered and refrigerated for up to 3 days, or ground right away into masa.
8. Grind the nixtamal in small batches in a food processor, adding water 1 tablespoon at a time, until a soft, spreadable dough forms that holds its shape when pinched. For traditional texture, pass the rough paste once more through a hand-cranked molino or a meat grinder fitted with a fine disc.
9. Knead in the salt, if using, and adjust with a splash of water or a spoonful of dry masa harina if the texture is too sticky or too stiff. The finished masa should resemble soft cookie dough.
10. Use the masa immediately for pressing tortillas on a comal, shaping sopes, spreading into tamale wrappers, or thinning with water for atole. Refrigerate for up to 3 days or freeze in 1-cup portions for up to 3 months.

Cook’s Notes

• Use only true dried field corn (maíz de campo) sold for nixtamal; popcorn, sweet corn, and pre-made cornmeal will not nixtamalize properly.
• Food-grade cal (calcium hydroxide) is essential; baking soda or pickling lime will not give the same flavor, aroma, or nutritional uplift.
• A faintly yellow tint on the finished masa is a sign of a well-nixtamalized batch and indicates the cal did its job.
• Reserve a cup of the yellow cooking liquid, called nejayote, to add to soups, beans, or pozole for extra calcium and a savory depth.
• If the rinsed nixtamal still feels very slippery, do a final soak in fresh water for 10 minutes and drain again before grinding.

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