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["Cover the cobs with water in a large saucepan, bring to a boil, cover with lid slightly ajar and simmer gently for one hour.", "Make the corn tortillas. Mix together the masa harina, salt and water in a bowl. If the dough seems too dry, add more water one tablespoon at a time. Set a dry skillet over high heat, line both sides of a tortilla press with plastic and break the dough into four golfball-sized pieces. One at a time, press each ball into a thin disc and cook on the skillet about a minute per side or until toasted and a little bit charred, while covering bowl with a wet dish towel to keep remaining balls of dough from drying out. If you don't have a tortilla press, you could roll them out with a rolling pin between two sheets of plastic and if you just don't feel like being bothered with this, use store-bought tortillas, but be sure to toast them in a dry skillet. They'll work just as well; it's just that in my case I thought of using tortillas after I was already home and had the water boiling, so it was quicker and easier to make them than run out and buy them.", "Arrange remaining mise-en-place while cobs simmer. Chop onions, garlic, hydrate chipotle peppers, etc. Juice lime and puree cucumber. Strain puree to extract liquid and mix with lime juice.", "Tear tortillas into small pieces. Soak in cucumber lime juice for five minutes. Process in a food processor until you have a smooth paste.", "After an hour, remove cobs from simmering water and reserve four cups of remaining ""corn stock.""
