Canned hominy and nixtamal aren't the same thing. Nixtamal is only partially cooked. It can be ground into masa for making corn tortillas, tamales, gordas, etc. but you can't just heat it 'n eat it like you could canned hominy. Canned hominy could be described as nixtamal that's undergone further cooking to be eaten as is or to be used in such things as soups and stews; and, it's most likely been processed with a solution of lye rather than slaked lime...OK for pozole or menudo but not for tortillas. It just wouldn't work.

If making nixtamal from scratch isn't feasible and fresh masa or nixtamal isn't available commercially, then masa harina is the only answer. If masa harina isn't readily available I'd say you're out of luck, homemade corn tortillas and tamales made with masa are pretty much off the menu. If you're determined to make fresh homemade tortillas, you'll probably have to stick with flour tortillas. They won't work for making enchiladas but they're definitely acceptable for making fish tacos (see my web pages) or (now I'm makin' myself hungry) lobster tacos, a seafood specialty of Maine if I'm not mistaken...

From: Rich McCormack (Poway, CA)
Posted By: Rich McCormack
Post Date: Sat, 18 Oct 1997