Traditional Mexican Corn Tortillas at Xcaret

Rinse and drain the corn kernels to remove any dirt.

Add limewater to the corn to remove toxins.

Place the corn and limewater in a clay container and bring to a boil over low heat.

Cook uncovered for a few minutes, stirring constantly with a wooden spoon.

Remove from heat, cover with a lid, and let sit overnight.

Test the corn by rubbing a grain with your fingers — it should peel easily when ready.

Rinse the cooked corn with clean water at least once or twice before grinding.

Grind the corn in a metate, tortilla maker, or grinding appliance, mixing in a little water to create the nixtamalized dough.

Portion the dough and flatten each piece using an aplastador (tortilla press) or by hand.

Cook the tortillas on a comal (flat griddle) over heat until done on both sides.