1+ 1/2 cups of cornmeal
1 cup of hot water
1/2 tsp of salt
2 tbsp of oil or fat
In a bowl, add your cornmeal and mix in the salt, followed by the lard or other fat
Slowly pour in your hot water (not boiling)
Knead until soft and smooth then cover with plastic or towel and rest for 30 minutes
Take a little bit flatten it with tortilla press using plastic in between then cook on a pre-heated comal (pan) for 20-30 seconds each side.
Serve hot or place in a basket with a towel to keep in the heat & moisture
About the Recipe
This dish was amplified through our Corn Walking Series hosted by Grinding Stone Collective & the First Foods Program. This series was led by Neida Rodriguez (Diné, Hopi, and Mexican), a local Food Educator with Edible Schoolyard, who led us on an immersive six-part journey that celebrates the heart and soul of indigenous Mexican food culture.
As part of our series, we explored the rich heritage of Maize (corn), unlocked the alchemy of nixtamalization, mastered the art of crafting tamales and tortillas, and indulged in the savory delight of chilaquiles. Each installment is a flavorful chapter that honors tradition, culinary artistry, and the profound impact of corn on the globe. 🫓🍳🌾
Thank you to our site host Mayday Space, please visit their website to learn more about how you can host an event at their Bushwick location.