Nixtamalized Corn Tortillas

We are making hand-ground nixtamalized corn tortillas from regional single-origin Mexican corn (ranging from the Yucatan, Michoacán to Oaxaca) in order to educate our customers about traditional corn tortillas, nixtamalization and where dent (aka dried) corn comes from. We are currently growing a couple of different varieties of dent corn on our farm, including Oaxacan Green Corn. We plan on making corn tortillas from this homegrown corn. However, our field trials won't produce dried corn available to make tortillas until the end of the year (probably October - November). In fact, growing dried corn in the Pacific Northwest has traditionally been very challenging since corn (which is used to dry, hot climates of Central America) is not acclimated to our wet, cold climate. We've been working with the Organic Seed Alliance and other dent corn growers across the country to find and grow varieties of dent corn that will do well in the Pacific Northwest. Realistically, hybridizing corn in that natural way is another long term project. But, we would love the opportunity to start educating the public about this traditional food and building market demand by starting off with using single-origin Mexican corn as we work to provide farm-to-table corn tortillas. We would have corn tortillas from corn we grew ourselves in the late fall, early Winter.