To prepare corn for tortilla making, it goes through a process called nixtamalization, in which the kernels are boiled in pickling lime and water until the seed coatings come off and the kernels are large and soft. Masa dough dries out quickly; keep the unused portion covered with a clean, damp cloth.
To freeze tortillas, stack them separated by sheets of waxed paper. Place the stack in a moistureproof and vaporproof resealable plastic freezer bag and freeze for up to 1 month. Thaw completely before using.