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.
- 1 (15 ounce) can hominy, drained
- 1 1⁄2 cups masa de harina for tortillas
- 1⁄4 teaspoon salt
- 1 cup hot water
- 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.
- 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.
- 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.
- 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.
- Best served warm and fresh.