Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
- Ready in: several hours to prepare corn; 30 seconds for each tortilla
- Serves: 12
- Complexity: medium
You might want to double this recipe—these tortillas have a way of quickly vanishing.
- 1 quart dry, whole flint corn kernels
- 1/4 cup powdered dolomite (limestone, nonagricultural)
- Enough water (approximately 2 quarts) to completely cover the corn.
Boil the corn in plain water 1 to 3 hours, or until soft. Squeeze a kernel to test for doneness. Drain the corn. Place the lime in clean water and stir to dissolve. Put cooked corn in limewater and soak several hours. (The lime helps loosen the corn hulls).
Pour the corn into a large, non-reactive clay, enamel, glass, plastic, or stainless steel bowl and, picking up handfuls, rub to release the outer hull. Discard hulls along with any discolored kernels. Rinse the kernels twice with fresh water. Drain well.
Grind the kernels in a grain mill; regrind the dough a second time.
Form the dough into small balls. Place between a piece of plastic to avoid sticking and flatten with a tortilla press.
Cook each side 30 seconds on very hot cast-iron surface.
Makes about 4 dozen tortillas.
Dolomite (limestone) can be purchased from Vermont Ceramic Supply, 451 West Street, Rutland; 802-775-4540.