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Nixtamalized Blue Corn Tortillas

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Comments

  • lkapigian
    lkapigian Posts: 11,163
    Awesome all the way around @SciAggie
    Visalia, Ca @lkapigian
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  • dbCooper
    dbCooper Posts: 2,454
    Impressive at any level!
    Do you happen to be related to @smokingal?
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,611
    Outstanding my friend... 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Gary! 😋 😋 😋
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SciAggie
    SciAggie Posts: 6,481
    edited January 2020
    SGH said:
    The whole post is outstanding as always my friend. I have got to ask, what did you think of the tortillas?
    The smell during the process is almost better than the taste. I got some of the chef grade masa flour as well. Mine were not as good as the tortillas I made from the Masienda flour - but I think that is purely pilot error on my part. I did truly enjoy the process. Knowing how long to cook the corn in the CaOH will take a bit of practice. I also need to learn to run my metate. One of the folks that works where I do Picked one up for me while in Mexico over Christmas. I’m still interested in the deal we talked about - if that works out.
    I ran the corn through the grain mill and then worked it on the metate. It turns out I should have ground it a bit more. I’ll figure it out though. 
    I can say for certain that there is zero comparison with these tortillas versus a typical store bought corn tortilla. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • TideEggHead
    TideEggHead Posts: 1,345
    Wow, just wow! This whole post, outstanding!
    LBGE
    AL
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  • SmokeyLopey
    SmokeyLopey Posts: 435
    Very nice!
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  • smokingal
    smokingal Posts: 1,025
    Mmmmmm...beef cheeks and blue corn.  Very, very nice work.   :)
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • milesvdustin
    milesvdustin Posts: 2,882
    Nothing better than a fresh corn tortilla taco 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • 20stone
    20stone Posts: 1,961
    Fantastic cook!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • lkapigian
    lkapigian Posts: 11,163
    Bumping this as I am finally going to give nixtamalization a go!
    Visalia, Ca @lkapigian
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  • dmourati
    dmourati Posts: 1,295
    Pro status.
    Plymouth, MN
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  • caliking
    caliking Posts: 18,943
    lkapigian said:
    Bumping this as I am finally going to give nixtamalization a go!
    What a glorious cook/thread to bump!

    Can't wait to see what you dish up.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,163
    caliking said:
    lkapigian said:
    Bumping this as I am finally going to give nixtamalization a go!
    What a glorious cook/thread to bump!

    Can't wait to see what you dish up.
    While I did get a grinder, my first point is just to to do nixtamalized blue corn hominy , it’s Pozole cookoff season soon and I’ve always done well even with the canned stuff , couple years ago @SciAggie suggested this rabbit hole , I’m ready …. Pro tip for the canned hominy users like me, rinse well and bake the hominy in a high oven for 45 minutes or so, then rehydrate, miles better than straight from the can, hoping this will take it next level 
    Visalia, Ca @lkapigian
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  • SamIAm2
    SamIAm2 Posts: 1,961
    @lkapigian - Standing by to see what you bring to this cook. Judging from your posts it should be a beautiful cook. Enjoy the ride.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • caliking
    caliking Posts: 18,943
    lkapigian said:
    caliking said:
    lkapigian said:
    Bumping this as I am finally going to give nixtamalization a go!
    What a glorious cook/thread to bump!

    Can't wait to see what you dish up.
    While I did get a grinder, my first point is just to to do nixtamalized blue corn hominy , it’s Pozole cookoff season soon and I’ve always done well even with the canned stuff , couple years ago @SciAggie suggested this rabbit hole , I’m ready …. Pro tip for the canned hominy users like me, rinse well and bake the hominy in a high oven for 45 minutes or so, then rehydrate, miles better than straight from the can, hoping this will take it next level 
    Oh man... I hope folks appreciate the level of awesomeness you're about to throw down. I can imagine that the texture of fresh nixtamalized corn will handily beat canned hominy. 

    Please report back!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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