Nixtamal Tortillas

Total Time: 1 hr 17 mins Preparation Time: 1 hr 15 mins Cook Time: 2 mins

Ingredients

• 1 (15 ounce) can hominy, drained
• 1 1/2 cups masa de harina for tortillas
• 1/4 teaspoon salt
• 1 cup hot water

Recipe

• 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.