Norma and Hutch Naranjo and Traditional Farming

Norma and Hutch Naranjo of Ohkay Owingeh Pueblo and Santa Clara Pueblo discuss the significance of corn in Pueblo ritual and life and show some of the steps in processing chicos, the traditional dried corn product.

[@tomaszjaschke631]

Thank you so much!!!! all the best from north-east-germany:)))

[@dereklee282]

Hell I just live across the river I am going to her house to learn and cook soon as this covid clears up.

[@djgarcia2958]

You still gonna go

[@k.s.3748]

I like the McCormick Sheller. My family had one in Arkansas. This is a blend of Anglo and Spanish farming techniques, but still nice to see.

[@yayerenteria9806]

Omg I want to try this it looks so cool how it's made

[@jacobeksor6088]

Montagnard indigenous we love corn and rice is the main food everyday life 🌾 .

[@tomaszjaschke631]

??? What About: Nixtamalization (/nɪʃtəməlaɪˈzeɪʃən/) is a process for the preparation of maize (corn), or other grain, in which the corn is soaked and cooked in an alkaline solution, usually limewater (but sometimes wood ash lye[1]), washed, and then hulled. This process is known to remove up to 97-100% of aflatoxins from mycotoxin-contaminated corn.[2] The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum. Nixtamalized maize has several benefits over unprocessed grain: it is more easily ground; its nutritional value is increased; flavor and aroma are improved; and mycotoxins are reduced. Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the maize. Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.[3] As a result, while cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, the chemical changes in masa allow dough formation. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods, in the production of tortillas and tortilla chips (but not corn chips), tamales, hominy, and many other items. -wikiped.-

[@dldenison]

It’s a common practice here in New Mexico and has been used for millennium. She mentioned it when she said some people use the corn for posole. That is the corn that has be nixtamalized. Then, it is used as described for other food processes. Norma was just describing a different process of chicos, which are very special to the people here to add a special flavor and also as a way of keeping the kernels preserved.