What You Need to Know
The process combines nixtamalization (alkali-treated maize) with steam-driven starch gelatinization at 65-75°C. Calcium hydroxide from ash treatment crosslinks maize zeins, while steam hydrates amylopectin networks.
Fresh maize paste is wrapped in husks for indirect steaming, creating a moist cake with layered texture. Regional variations include queso fresco fillings (Argentina) or ají pepper infusions (Peru). Served as savory or sweet versions.
Key Parameters
Temperature
°C - °C
Time
150min
90min - 240min
Equipment
steam basketcorn husksstone mortar (traditional)
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Starch gelatinization