Corn for Pozole El Mexicano 822 g
Practical from the can, easy to prepare.
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 any of the lime afterwards. This type of preparation is called "nixtamalization".
|davon gesättigte Fettsäuren||0 g|
|davon Zucker||7 g|