masa de maiz (corn dough)

2 cups dried field corn
2 Tbs calcium hydroxide (pickling lime)
2 tsp salt
1 Tbs oil

boil corn with lime for 1 hour, remove from heat and allow to soak at room temperature for 24 hours. the next day, rinse kernels thoroughly and remove outer slimy coating by rubbing between hands

grind the kernels to a paste-like consistency, using either a traditional metate, a plate-style grain mill or a food processor. Add the salt, oil, and enough warm water to make a sticky dough.