“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.”
1hr 17mins
20 small tortillas

Ingredients Nutrition


  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.

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