2 1/2 cups of flour
1 tsp of salt
1/2 tsp of baking powder
1/3 cup lard or other fat
1 cup hot water
In a bowl, add your flour and mix in the salt, followed by the oil
Slowly pour in your hot water (not boiling)
Knead until soft and smooth then cover with plastic or towel and rest for 30 minutes
Divide the batter into 12 balls cover and begin to roll out the tortilla.
Cook on a pan until there are brown marks on both sides.
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.