These homemade tortillas start with a dough made from whole ... than unprocessed ground corn. More recently, food scientists have found that this process, called nixtamalization, increases the ...

Nixtamalization: A process of treating corn with an alkaline solution, typically limewater, to improve its nutritional value and cooking properties. Pozole: A traditional Mexican dish made from ...

The nixtamalization process was first used by the Aztecs and Mayans in Mesoamerica. It was likely developed to break down tough corn kernels to make tastier, softer, and more pliable tortillas.

The boiled mixture of water, corn and minerals like limestone ... using this same technique known as nixtamalization to make fresh tortillas and tamales. When Villatoro gives the nixtamal a ...