Nixtamal Tortillas

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Total Time
1hr 17mins
Prep
1 hr 15 mins
Cook
2 mins

Corniest-tasting tortillas ever! Original recipe by Betty Fussell (author of The Story of Corn), published by Beth Hensperger in her compilation, Breads of the Southwest. Cooking time is per tortilla.

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Ingredients

Nutrition

Directions

  1. Put hominy, masa de harina, and salt in the work bowl of a food processor. Add hot water and process until dough forms a soft but firm ball.
  2. Remove dough and knead briefly, then cover with plastic wrap or a damp clean towel and allow dough to rest at least an hour at room temperature.
  3. Divide dough into 20 equal portions and roll each portion into a ball. Press each ball of dough out into a thin disk using a tortilla press lined with plastic sheets made from food storage bags. Alternatively, shape by hand or with a rolling pin, but dough is quite sticky so a tortilla press will give the best results.
  4. Heat a cast iron skillet or comal over medium-high heat. Make sure the pan is thoroughly hot for best results. Cook each tortilla for 30 seconds on the first side, a full minute on the second side, and an additional 30 seconds on the first side. If you find tortillas are sticking to the pan, brush a very tiny bit of oil on the surface of the pan before cooking.
  5. Best served warm and fresh.