Nixtamal Tortillas

Objective

Describe how corn can be turned from dried kernels on cob to a food that kids are familiar with aka tortillas. Native Americans and early Americans having corn as food/energy source (History of Corn). Discuss preparation of dried corn with cal [(specially prepared ashes or slaked lime) Nixtamalization] to make Nixtamal/Nixtamalado/Pozole/Hominy (How to make Nixtamal). Show that food production can be time consuming. Discuss that different preparation can make things healthier (cal increases uptake of B vitamins (Pellagra) and makes corn tastier and easier to digest) or like in modern food where adding vitamins to bread, milk and cereal is common (also prevents spoilage (Food Additives)).

CA Standards--Second Grade

  • 2.1 History--How things happened long ago, past and now
  • 2.4 Food Production/Consumption from long ago; preservation of food (Food preservation)

CA Standards--Third Grade

  • 3.1 History--Native Americans
  • Physical sciences--Stored energy taking up many forms such as food (Foss-Matter and Energy)

Materials

  • Use dried corn cobs from grocery store in floral or vegetable section; available between Halloween-Thanksgiving.
  • Prepare nixtamal using dried corn kernels and “cal” which can be found at Mexican grocery stores.
  • Premake Masa Harina dough, found at most grocery stores. Store in Ziplock bag.
  • Have a small ziplock bag containing exactly 50 corn kernels.
  • Tortilla press and waxed paper or ziplock bag cut into 2 halves.
  • Recyclable plates or work surface.
  • Electric griddle or cook stove with griddle, spatula or tongs, cooking spray
  • Bowls, water, paper towels

Procedures

      1. Show 50 corn kernels. Ask them to give estimate of how many? (Review from previous estimation lesson). Save bag for next lesson.
      2. Remove husks from prepared nixtamal. Give them plate to work on and some paper towels to wipe water from fingers afterwards. Encourage kids to try to crush the hominy. While working, give lesson objectives.
        • Corn can be turned from dried kernels on cob to a food that kids are familiar with aka tortillas.
        • Native Americans and early Americans having corn as food/energy source.
        • Discuss preparation of dried corn with cal (specially prepared ashes or slaked lime) to make Nixtamal/Nixtamalado/Pozole/Hominy.
        • Food production can be time consuming.
        • Discuss that different preparation can make things healthier (cal increases uptake of B vitamins and makes corn tastier and easier to digest) or like in modern food where adding vitamins to bread, milk and cereal is common (also prevents spoilage).
        • Describe how metate (flat rock) y mano (roller) were used.
        • Toss materials used above.

3. Shape pre-made Masa Harina dough into balls and make tortillas using press to flatten.

4. Cook on griddle.