{"id":12578,"date":"2021-08-05T02:58:43","date_gmt":"2021-08-05T02:58:43","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=12578"},"modified":"2023-03-28T16:15:01","modified_gmt":"2023-03-28T16:15:01","slug":"all-about-hominy","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/all-about-hominy\/","title":{"rendered":"Todo sobre el ma\u00edz"},"content":{"rendered":"

Era un d\u00eda triste y lluvioso y ansiaba un plato humeante y especiado de pozole<\/a> de mi restaurante mexicano favorito en Chicago. Saqu\u00e9 las suaves pepitas doradas que nadaban en el taz\u00f3n caliente del guiso macerado con chile. Nada mejor que un cuenco de consuelo en un d\u00eda fr\u00edo. \u201c\u00bfQu\u00e9 hay en tu sopa?\u201d pregunt\u00f3 uno de mis hijos. \u201c\u00bfSon garbanzos?\u201d No, no garbanzos, sino un ingrediente antiguo llamado ma\u00edz. <\/p>\n\n\n\n

ma\u00edz es ma\u00edz de campo<\/a> (conocido como ma\u00edz) que es procesado por nixtamalizaci\u00f3n. (Di eso cinco veces r\u00e1pido). Este proceso cambia el ma\u00edz de campo duro e incomible en los granos hinchados que flotan en mi pozole favorito. La nixtamalizaci\u00f3n es una forma de conservar el ma\u00edz para evitar que germine cuando se almacena. Los granos de ma\u00edz enteros se remojan y se cocinan en una soluci\u00f3n alcalina (con lej\u00eda o cal apagada, que no tiene conexi\u00f3n con los c\u00edtricos verdes que ponemos en las margaritas).<\/p>\n\n\n\n

As\u00ed es como funciona: la nixtamalizaci\u00f3n suaviza la c\u00e1scara exterior dura y fibrosa del ma\u00edz para facilitar su extracci\u00f3n. Luego, los granos se hinchan hasta duplicar su tama\u00f1o. El \u201cma\u00edz gigante\u201d se enjuaga para eliminar las soluciones, la c\u00e1scara y el germen, que es la parte reproductiva de la planta de ma\u00edz. Lo que queda es ma\u00edz y se puede usar como granos enteros, como en pozole, o molido en el harina fina llamada masa harina<\/a>.\u00a0<\/p>\n\n\n\n

El ma\u00edz pozolero es ma\u00edz de campo (conocido como ma\u00edz) que se procesa mediante nixtamalizaci\u00f3n... y se puede usar como granos enteros, como en pozole, o molido en una harina fina llamada masa harina.<\/p><\/blockquote><\/figure>\n\n\n\n

La nixtamalizaci\u00f3n cambia la estructura de las prote\u00ednas y carbohidratos del ma\u00edz. El ma\u00edz ahora contiene agentes emulsionantes que crean un grano molido que puede adherirse simplemente agregando agua. Esta es la magia que crea la masa para tortillas. Este tipo de masa no es posible sin la transformaci\u00f3n de la nixtamalizaci\u00f3n. Intenta hacer una masa con harina de ma\u00edz y agua, y ver\u00e1s la diferencia.<\/p>\n\n\n\n

Gracias Mesoam\u00e9rica por la Nixtamalizaci\u00f3n<\/strong><\/h3>\n\n\n\n

Este proceso se remonta a mucho tiempo atr\u00e1s. Los pueblos de Mesoam\u00e9rica, alrededor del a\u00f1o 1500 aC, desarrollaron el proceso de nixtamalizaci\u00f3n. Hominy proviene de la palabra Powhatan para ma\u00edz preparado chicahominy<\/em>. La palabra nixtamal<\/em> deriva del idioma n\u00e1huatl. El uso m\u00e1s antiguo conocido del proceso de nixtamalizaci\u00f3n es del sur de M\u00e9xico y Guatemala. Los mayas lacandones de las regiones bajas tropicales del este de Chiapas tostaron conchas de agua dulce sobre un fuego durante varias horas. Crearon un polvo a partir de estas conchas para formar la lej\u00eda. Luego, la lej\u00eda y el ma\u00edz se hirvieron para crear ma\u00edz.<\/p>\n\n\n\n

Los aztecas y los mayas usaron un m\u00e9todo diferente. Calentaron piedra caliza y luego la rehidrataron para crear cal apagada. Luego, la cal se combin\u00f3 con ceniza de madera para crear la soluci\u00f3n alcalina de ma\u00edz.<\/p>\n\n\n\n

Este proceso no solo ayud\u00f3 a preservar los granos de ma\u00edz, sino que mejor\u00f3 la salud de los primeros mesoamericanos. El cuerpo no puede absorber la niacina en el ma\u00edz sin procesar. La nixtamalizaci\u00f3n descompone la hemicelulosa del ma\u00edz, lo que permite que el cuerpo acceda f\u00e1cilmente a la niacina. La deficiencia de niacina puede provocar problemas de salud graves, como pelagra o kwashiorkor, relacionados con delirios mentales, llagas en la piel, desnutrici\u00f3n grave e incluso la muerte. La introducci\u00f3n de la nixtamalizaci\u00f3n ayud\u00f3 a salvaguardar estas primeras civilizaciones.<\/p>\n\n\n\n

\u00bfEnlatados, Secos o Molidos? Encontrar su ma\u00edz perfecto<\/strong><\/h3>\n\n\n\n

Si est\u00e1 buscando ma\u00edz para agregar a su pozole o hacer su propia masa, est\u00e1 disponible en los supermercados. Hominy viene seco o en latas. Puede verlo etiquetado como mote pelado: mote (ma\u00edz) y pelado ("desnudo" o sin su c\u00e1scara). La versi\u00f3n enlatada est\u00e1 lista para usar y es m\u00e1s f\u00e1cil de cocinar. Comenzar con ma\u00edz seco implica el mismo proceso que cocinar con frijoles secos: remojar y hervir los granos.<\/p>\n\n\n\n

La versi\u00f3n molida del ma\u00edz pozolero, la masa harina, es otro art\u00edculo de supermercado f\u00e1cil de encontrar. Tambi\u00e9n se puede usar como agente espesante, convertirlo en s\u00e9mola o convertirlo en masa.<\/p>\n\n\n\n

Mientras estaba sentado en mi pozoler\u00eda de Chicago, me maravill\u00f3 c\u00f3mo el ma\u00edz lleg\u00f3 a ser un alimento b\u00e1sico en tantas culturas latinoamericanas y sus cocinas. Sin este ingrediente nixtamalizado no tendr\u00edamos pozole, tortillas, tamales, arepas<\/a>, algunos tipos de empanadas y pupusas, por nombrar solo algunos de nuestros platos favoritos. <\/p>\n\n\n\n

Si necesita comida reconfortante, en un d\u00eda fr\u00edo o caluroso, para llenar su barriga y calentar su coraz\u00f3n, piense en este ingrediente antiguo tan clave para hacer que las recetas latinas se unan en un ma\u00edz perfecto.<\/p>\n\n\n\n

\u00bfListo para hacer un lote de pozole protagonizado por ma\u00edz pozolero?<\/h2>\n\n\n\n

\u00a1Estas son algunas de nuestras recetas favoritas de pozoles, tanto rojos como verdes!<\/p>\n\n\n\n

Jr.'s Chicken Pozole Rojo para Alimentar tu Alma Mexicana<\/a><\/h3>\n\n\n
\n
\"Jr.<\/a>
Pollo Pozole Rojo Jr. Garc\u00eda<\/figcaption><\/figure>\n<\/div>\n\n\n

Carmen's Pozole Rojo con Chicharr\u00f3n y Guajillo<\/a><\/h3>\n\n\n
\n
\"Carmen<\/a>
Carmen's Pozole Rojo con Chicharr\u00f3n y Guajillo<\/figcaption><\/figure>\n<\/div>\n\n\n

Pozole rojo de cerdo de Nata<\/a><\/h3>\n\n\n
\n
\"Nata<\/a>
Pozole rojo de cerdo de Nata<\/figcaption><\/figure>\n<\/div>\n\n\n

Pozole de pollo verde de Angie<\/a><\/h3>\n\n\n
\n
\"Pozole<\/a>
Pozole de pollo verde de Angie<\/figcaption><\/figure>\n<\/div>\n\n\n

Cerdo Mary Ochoa, Pasilla y Tomatillo Pozole Verde<\/a><\/h3>\n\n\n
\n
\"mary<\/a>
Cerdo Mary Ochoa, Pasilla y Tomatillo Pozole Verde<\/figcaption><\/figure>\n<\/div>\n\n\n

Principal<\/em> Foto: Fotograf\u00eda de Michelle Lee<\/em><\/p>","protected":false},"excerpt":{"rendered":"Era un d\u00eda triste y lluvioso y se me antojaba un plato de pozole picante y humeante de mi restaurante mexicano favorito en Chicago. Saqu\u00e9 las suaves pepitas doradas que nadaban en el taz\u00f3n caliente del guiso macerado con chile. Nada mejor que un cuenco de consuelo en un d\u00eda fr\u00edo. \u201c\u00bfQu\u00e9 hay en tu sopa?\u201d pregunt\u00f3 uno de mis hijos. \u201c\u00bfSon garbanzos?\u201d...","protected":false},"author":63,"featured_media":12584,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,95,754],"tags":[],"ingrediente":[334],"comida_type":[],"destination":[59,687,60,62,77],"food_mood":[430],"class_list":["post-12578","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article","category-featured-recipe","category-ingredient","ingrediente-hominy","destination-el-salvador","destination-everywhere-latino","destination-guatemala","destination-mexico","destination-venezuela","food_mood-comfort"],"acf":[],"yoast_head":"\nAll About Hominy – Familia Kitchen<\/title>\n<meta name=\"description\" content=\"Hominy is field corn (known as maize) that is 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