Masa Nixtamalizada (Masa made from Nixtamalized Corn)

Courtesy of Iliana de la Vega, Chef of El Naranjo.

Makes 2 1/2 pounds.  

Super easy

Masa Nixtamalizada  (Masa made from Nixtamalized Corn)


For 1 Batch(es)


  • 2 1/5 pounds dried field corn kernels, white or blue, picked over
  • 1 1/2 tablespoons dried limestone
  • 1 cups + 3 L. water, divided

Masa Nixtamalizada (Masa made from Nixtamalized Corn) Directions

  1. Remove any dirt from the corn.
  2. Mix the limestone with 1 cup of the water and stir to dissolve (this is known as “slaked lime”).
  3. Place the 3 liters of water in a stockpot, mix in the slaked lime and taste it—it should be slightly bitter.
  4. Add the picked-over corn, bring to a boil, boil for 40 minutes, then taste a corn kernel—it should be slightly soft on the outside and still uncooked in the center.
  5. Remove from the heat and let the corn rest in a warm place overnight (or for about 8 hours).
  6. The next day, drain the water and rinse the corn under cold running water, rubbing it with your hands to loosen some of the outer skin of the kernels.
  7. Grind the corn in a grain grinder (using a metate or hand or electric mill) while still wet, and add small amounts of water during the grinding process as needed. If using a metate or a hand grinder, you may need to pass the masa twice to get a fine masa (soft in texture, similar to play dough).

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