We will follow the ancient Aztec craft of processing heirloom corn into the nutritious masa dough used for the unmistakable flavours of tacos and nachos.
This process is also known to remove up to 97–100% of aflatoxins from mycotoxin-contaminated corn and unlocks the essential niacin (Vitamin B3) not available in conventional cooking methods.
In this workshop we will learn how to make:
- Wood ash lye
- Masa dough
- Tortilla, tacos & tamales
- Nacho corn chips