To anyone following the monthly challenge, you might have seen my most recent post and my difficulty with making corn tortillas. I first tried to make them traditional from scratch with Nixtamal (dried corn husk and Cal (slacked lime)) and it did not go so well. Day two I used Maseca (instant masa harina corn flour) and they turned out pretty great.
So, my question is, Is doing the Nixtamal method correctly really worth the effort? The texture and flavor from the Maseca was quite good, and I was happy with the result, but I wonder how much better it could be using the Nixtamal. Also, I am usually a do as much from scratch as possible kinda guy, so there is that too.