Corn for Pozole 860 g, from Carey, practically out of 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 the corn taste like in Mexico. This is due to the special method of preparation. The corn kernels are first dried and then boiled in water with lime. This means that the grain remains firm to the bite than if you simply cook corn until soft. Then the grains are washed thoroughly so that you can no longer taste the lime afterwards. This type of preparation is called "nixtamalization".
|davon gesättigte Fettsäuren||0 g|
|davon Zucker||10 g|