Cima Mexicana Maiz Food

CORN MASA

Steps:

• Use clean corn seed, remove any chaff from the corn husk, rinse with tap water, and then remove any excess water using a plastic colander.
• Put the corn into a non-corrosive pot. Use 2 to three liters of water per each one kilo of corn. Add two table spoons of dried powered lime (Mexican cal) dissolved in 1/2 cup of filtered water.
• Transfer all these ingredients into a clay pot (preferably) and let it boil for few minutes (15-20 minutes), stir slowly using a wooden kitchen spoon. Remove the pot from the stove, cover it with a lid and let it cool overnight.
• You know that the corn is ready if it easily peels off when you rub it with your fingers after 15 -20 minutes of cooking.
• The next day, remove all the liquid (also known as "nejayote"), and rinse the corn two or three times rubbing off the loose skin, until the kernels are quite white and the water looks clean. Drain well.
• Now the corn is ready for the grinder. You can use the ancient "metate", but we are going to describe the grinding process using a manual plate grinder. Start grinding the corn in small batches twice or three times until it has a fine texture. Add enough water and mix until it forms a dough.

CIMA MEXICANA MAIZ

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13-by-9-inch baking dish and set it aside.
• In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree,.
• With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition.
• With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes.
• Add butter and process until smooth. Transfer to a large bowl.
• In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture.
• Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese.
• Stir in can of Green Chilis.
• Pour into the prepared baking dish and bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

SOPA DE MAIZ (MEXICAN CORN SOUP)

Steps:

• Combine corn and chicken stock in blender or food processor and puree.
• In a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
• Add milk, garlic, oregano,salt and pepper and bring to a boil.
• Reduce heat, add chilies and simmer 5 minutes.
• *May be frozen or refrigerated at this point.
• To serve:.
• If refrigerated, reheat soup slowly.
• Divide chicken and tomatoes among 6 bowls.
• Remove soup from heat, add cheese and stir until cheese is melted.
• Ladle into bowls,top with tortilla squares, and serve.
• Tortilla Squares:.
• Preheat oil to 375 degrees in electric skillet, deep fryer or large pan.
• Stack tortillas on cutting board and slice into 1/2 inch squares.
• Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes.
• Drain well on paper towels.
• These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.