I live in a country barren of corn tortillas. A possible sop for my craving: one of the Bayless books has a recipe for a large banana leaf-baked tamal, dough made from nixtamal.
I have New Mexican dried posole. Googling a few Mexican food sites has only confused me ... dried corn cooked/soaked in water with lime produces nixtamal. Pick off the husks and you have hominy. But I thought posole = hominy?
Is my posole basically dried corn, the type I can use to get from point A (massive corn dough cravings) to point B (nixtamal)?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...