Nixtamalization is a lengthy process aimed at softening the tough outer shells of corn kernels. This allows for the removal of the outer layers, revealing the sweet and moist inside. The method involves soaking maize (corn) overnight in an alkaline solution (e.g. limewater). The next day, the maize is rinsed, its hulls are removed, and it is ground.  My grandmother used to manually hull the nixtamal each morning and then grind it on a metate (a traditional grinding stone) to make dough for corn tortillas or tamales. This processed corn, known as hominy, is also a key ingredient in dishes like pozole (a hominy stew) and menudo (a hominy and tripe soup).  The most crucial element in creating the perfect tamal is unprepared masa, a plain, wet dough made from stone-ground nixtamal corn. Today, you can visit tortillerias (tortilla bakeries) who produce and sell the fresh dough. Back in my grandma's day, though, this entire process was historically performed by hand, making it quite labor-intensive.