These tortillas are made from an organic hybrid white corn from Rovey Seed in Illinois. This corn has a higher soft starch content for a supple and sweet tortilla that is dreamily textured while still holding up to whatever fillings you care to top them off with. They are made with nixtamalized corn - a traditional process in which the whole kernel corn is cooked in water with slaked limestone. The steeped corn kernels are stone ground into masa which is then shaped and cooked over fire to make a delicious and nutritious tortilla.
These tortillas and are more hearty than a wheat tortilla or most corn tortillas you'll find in the grocery store. Naturally gluten-free and certified organic.
These tortillas are best enjoyed fresh, or eaten within 10 days. Keep refrigerated, resealed in their plastic bag. They can also be put in the freezer for later, in a sealed plastic bag.
Store in the refrigerator.
Made in Burlington, Vermont with an heirloom variety called Wapsie Valley (a yellow dent corn with a beautiful red flare at the base). Sourced from two family farms: Mary-Howell and Klass Martins at Lakeview Organic Grain in Pen Yann, NY and the Kenyons at Nitty Gritty Grain Co. in Charlotte, VT.
