The women of the Tlapaltotoli Daniel family, natives of Cholula, a town near Puebla, are masters of mole, but they're also skilled in the deceptively simple art of tortilla-making. Working together, mother and daughters boil corn with slake lime to get it ready for milling; they then work fresh-milled corn into dough, form it into tortillas, and cook them on the comal to the precise moment of perfection.