

Part of the problem was not knowing how to cook them, or deal with them properly.

It's a process that's been used by MesoAmericans for some 3000 to 4000 years. And as with many curious chemicals that we use to cook with, but DO NOT EAT, please note that it is highly caustic, can cause internal bleeding, possible perforation of esophagus, severe pain, vomiting, diarrhea, and collapse. Just sayin'.

An experiment. A Kitchen Table Project.



1-1/2 lbs cacahuazintle
2 quarts of water
2-1/2 Tablespoons slaked lime (Cal)
In a large non-reactive pot, mix the water and lime until it is completely dissolved (the water will still look milky) and bring it to a boil over a high heat. Add the corn to the pot, skimming off any kernels that float on top. Bring the pot back to a boil and then lower the heat and simmer 20 minutes.

After 20 minutes, turn off the heat and let the pot cool for 15 minutes.
Drain the corn in a colander and rinse under running water--you'll notice that the skins have turned into a sort of gelatinous slime that is easy to rub off with your fingers -- although I advise wearing rubber gloves because the chemicals did really dry out the skin on my hands a lot!

By the way, if this skin-shucking process sounds tedious, it's evenmore so in real life. Jeez, my respect to all those Mexican grandmas who cook for the family of 20 every day.

1 1/2 pounds pork shoulder, trimmed of fat and cut into bite-sized pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, peeled and minced
2 cloves
5 peppercorns
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1 teaspoon salt
2 quarts water
4 guajillo chiles
4 pasilla chiles
1 cup water

shredded cabbage
sliced radishes
dried oregano
chopped onion
chopped cilantro
avocado slices
limes wedges
corn tortillas, sliced into strips and fried in canola oil

Grind the cloves and peppercorns using a mortar and pestle or a coffee grinder. Add the garlic and spices and continue to cook, stirring constantly, for about one minute. Add 2 quarts water and simmer until pork is tender, about 2 hours.
Meanwhile, de-seeds ancarefully (i.e. with hands covered in rubber gloves, remove the seeds and veins from the dried chiles, and toast briefly on a dry skillet. Transfer to a saucepan with 1 cup of water, and cook until over low heat until tender, about 30 minutes. Once cooked, blend the chiles with enough water to make a smooth sauce.


If the posole had actually bloomed, it would have been better, but tasty...very tasty!
1 comment:
Very good post, now I know what to do with all that Mexican corn we have planted. I too am fascinated with corn (Elote) The best way I have ever eaten corn. If you haven't tried it please do. CF
Post a Comment