Corn for Pozole 860 g by Carey
Practical in the can, easy to prepare.
Cook your own authentic Mexican dish at home!
Corn was already a staple food among the Aztecs. But nowhere does corn taste like it does in Mexico. This is due to the special preparation method. The corn kernels are first dried and then boiled in lime water. This keeps the kernel firm to the bite, as if you were simply boiling corn until soft. Then the grains are thoroughly washed so that you can no longer taste the lime. This type of preparation is called "" Nixtamalization ""
|davon gesättigte Fettsäuren||0 g|
|davon Zucker||10 g|