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Use this basic corn dough for soft or fried corn tortillas, dumplings, and more. You can also add chiles, spices, and herbs for a flavorful twist.
Adapted from Mexico from the Inside Out by Enrique Olvera.
Dissolve the slaked lime in 4 cups of water in a pot and bring to a boil. Add the corn and cook for 45 minutes. Let stand for12 hours. Drain the corn in a sieve and rinse until the water runs clear. Grind to a thin and compact dough.
