To Nixtamalize Dried Corn

These instructions come from Jake Rojas, a chef who has gotten a New England farmer to grow a Oaxacan breed of dried corn for his restaurant, Tallulah’s Taqueria in Providence, Rhode Island. It requires a scale and using metric measurements, but it’s very easy and works beautifully. The resulting corn will need to be simmered for about 4 hours to be fully tender, but even then it will retain its distinctive al dente bite.