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From the Aztecs to the taquerias of today corn tortillas have been the foundation of Mexican cuisine and are a part of every meal. They use whole-kernel organic corn slowly cooked in water and slaked lime. This thousand year old process of Nixtamalization used by the Aztec & Mayans releases valuable nutrients otherwise unavailable. The corn is then ground in a "molino" where the corn is passed between with hand-carved volcanic stones to produce a “masa” or dough of exceptional quality, flavor and authenticity ready to be pressed and cut into golden tortilla-sized discs. Click on this item to see the full description.