Few tortilla producers use the ancient and drawn-out technique of nixtamalization to make the pliant wrappers. The process starts with simmering and steeping dried corn kernels in water and mineral lime for hours to break down the outer shell and then stone-grinding the mixture into masa, or dough. Vermont Tortilla Co. in Shelburne crafts fresh, artisanal tortillas this way.

April Moulaert and her husband, Azur, who was raised in Costa Rica, started the tortilleria two years ago and use local, organic corn. The true corn tortillas they eat when they visit Mexico every year inspired the couple.

Read the full article on bostonglobe.com