Retail tortillas go through the same
nixtamalization process as their foodservice counterparts, allowing customers to bring the same high - quality products Mi Rancho is known for to their home kitchens.
To produce tortillas according to the centuries - old process
of Nixtamalization, corn is soaked in a lime solution.
Mi Rancho has learned how to
employ nixtamalization on a large scale, enabling the Californian company to produce 4.5 million tortillas each day.
In reference to corn —
google nixtamalization — its the term for properly preparing corn for maximum nutrtion.
(The meso - Americans who domesticated corn largely did not have this problem because they processed corn with a technique
called nixtamalization, which frees bound niacin in corn and makes it available as a nutrient.
Once we have the corn in the U.S. we send it to an expert tortilla maker in Austin, TX, where the corn is transformed into masa, through the traditional Aztec process
of nixtamalization.
This process (called
nixtamalization) removes the hull and germ from the kernel, effectively removing most of corn's toxic anti-nutrients and making it more digestible.
The key to the taste of a Mi Rancho tortilla lies in its modern - day implementation of the hundreds - of - years - old tradition of
nixtamalization.
This process (called
nixtamalization) improves the nutritional value of the corn as well as its flavor and size.
It's nice living in a place with some unique, delicious ingredients to cook with.:)
The nixtamalization process is a process that has been used since the 1200's!!