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ABOUT
DZM
At Don Zorros Molino, we believe in preserving the traditional methods of preparing maíz. Our in-house Molino is a labor of love, where we use the ancient practice of nixtamalization to ensure the most flavorful and nutritious masa. Using only the freshest ingredients and a detailed process, we create the perfect heirloom corn tortillas for our customers. All of our corn is sourced from our home state of Illinois, and we take great pride in being able to bring a little piece of our home to you.
THE PROCESS
Nixtamalization is a process used in the preparation of corn-based foods, particularly in Latin American cuisine. The process involves cooking the dried corn kernels then letting soak in an alkaline solution, usually containing lime (calcium hydroxide).
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The alkaline solution breaks down the tough outer layer of the corn, called the pericarp, and causes the kernels to swell and soften. This makes it easier to remove the hulls and grind the corn into masa.
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Nixtamalization has several benefits beyond making the corn easier to grind. It also increases the nutritional value of the corn by making it easier to digest and releasing certain nutrients that are bound up in the grain. Additionally, the process reduces the levels of toxins such as mycotoxins that can be present in untreated corn.
WASHING
GRINDING
MASA
TORTILLAS