2 pounds dried corn kernels
3 to 3 1/2 quarts water
2 tablespoons ground limestone
Bring Ingredients to a boil in a large pot. Cook corn kernels over low heat, stirring occasionally, until the skins can be easily removed. Remove from heat and let stand for one day. Skin kernels
and discard skins. Wash kernels thoroughly, strain through a sieve, and grind in a hand grinder. Add approximately 1 1/2 cups water and a pinch of salt. Knead until a firm, smooth dough is obtained. Add more water if necessary. Enjoy with traditional Mexican sauces.
Wednesday, 3 December 2008