Nixtamal

I got some frozen nixtamal at albertsons a while ago, and have been playing around with it. I'm beginning to think it is a cursed ingredient as both times I've managed to scorch the pot -- maybe it's bad karma cause nixtamal is usually used to make menudo (tripe, gross) or pozole (pork, no thanks). But anyway, I've basically used it as an extra ingredient in traditional-ish chili recipes. In theory I like the frozen kind better than the canned kind, seems like cooking it in decent stock is way better than them cooking it in some random liquid. 

The pics are nixtamal chili with some other native grains added to thicken it: wild rice, red quinoa, amaranth. This particular batch I took over to Traves' as thanks for letting me watch the Blazers game that night. They killed the Suns, the highlight being this little flurry.