After the corn is treated in this way, it can be dried and ground into a corn flour such as “Masa Harina.”
Tortillas are made from Masa Harina, which is the flour made from corn treated with Calcium Hydroxide. It gets somewhat confusing, though, when you learn that Mexicans, such as those in Monterrey, Mexico will sometimes add “lime” when they are making tortillas. At this stage in the game, though, what they are adding is juice from the lime fruit, not lime the chemical — Calcium Hydroxide.
Calcium Hydroxide can also be used in making sugar — it helps the cane pulp matter in the sugar syrup to coagulate, so that it can be removed.
The process involves cooking and soaking dried corn kernels with calcium hydroxide (slaked lime) or another alkali, which removes much of the grain’s bran, significantly increases the availability of niacin in the corn, and delivers other nutritional benefits.
To make Calcium Hydroxide, Calcium Oxide (Quicklime) is treated with water. It heats up, evaporates the water, and leaves behind a white powder. This converts Quicklime from Calcium Oxide to Calcium Hydroxide. When Calcium Hydroxide is mixed in water, it creates a very alkaline solution. This is also called slaked Lime, as the lime has been treated with as much water as it will take up, “slaking” (satisfying) its thirst.
Calcium Oxide has a very high melting temperature, 2572°C. It can be heated so hot that it will emit a white light without melting. Before theatres used electricity to power the stage lights, lime would be heated with a flame, to give off a light directed at the stage — and voilà, you had the “Limelight”.
After the corn is treated in this way, it can be dried and ground into a corn flour such as “Masa Harina.”
Tortillas are made from Masa Harina, which is the flour made from corn treated with Calcium Hydroxide. It gets somewhat confusing, though, when you learn that Mexicans, such as those in Monterrey, Mexico will sometimes add “lime” when they are making tortillas. At this stage in the game, though, what they are adding is juice from the lime fruit, not lime the chemical — Calcium Hydroxide.
Calcium Hydroxide can also be used in making sugar — it helps the cane pulp matter in the sugar syrup to coagulate, so that it can be removed.
To make corn tortillas youll need to soak the corn in an alkaline agent. This will improve the nutritional profile of the corn and, more importantly, it will make the tortillas taste better!
The next day you can rinse it off and the Calcium Hydroxide will have done its job.
Calcium Hydroxide is made by mixing Calcium Oxide with water, and youll frequently see it referred to as Slaked Lime.
The alkaline agent used in the nixtamalization process is frequently referred to as Calcium Hydroxide. But what exactly is it?
Then its just a matter of soaking some dried field corn in the Cal and letting it rest overnight.
Copycat Chipotle Recipe: Lime Tortilla Chips
FAQ
What kind of lime is in masa?
What is hydrated lime in corn tortillas?
Are tortillas made with limestone?
Is calcium hydroxide safe to eat?
What ingredients do you need to make homemade tortillas?
To make homemade tortillas, you will need the following three ingredients (amounts listed in the recipe below): Masa harina: Which translates in Spanish to mean “corn flour,” but please note that masa harina is different than cornmeal and American cornflour (which is just finely-ground corn meal).
What is the best type of lime?
Key Lime is considered to be the best tasting lime. Key Lime is one of the most typical varieties of limes. It has a more yellow shade on the skin than most other limes, and its acidic juice is high quality with a sweet and sour flavor.
What should a tortilla taste like?
The flavor and aroma should be all about the corn. When you pick a tortilla up, it should be soft and easy to roll. When you heat it on the stove, it should puff up, even if only a little bit. And it should not break or crack when you fold it over some filling.
Do you need a food processor for corn & slaked lime?
Using weight measurements for the corn and slaked lime ensures reliable, repeatable results. Simmering and then steeping the corn with slaked lime gives it that characteristic savory tortilla flavor, melts off the grain’s bran, and improves its nutritional value. Using a food processor means no specialized grinding equipment is required.