This Hominy Tortilla recipe adds some canned hominy to a simple corn tortilla recipe to make tortillas that taste like they were made from fresh corn. And they are easy to make once you learn one simple trick.
I almost threw out the Hominy Tortilla dough in frustration because it kept sticking to the plastic wrap or waxed paper when I was shaping the tortillas. I tried rolling. I tried use the tortilla press. Stick Stick Stick!
And then I used some non stick spray on the plastic wrap. Why didn’t I think of it sooner!? All it took was a quick spray every time and they came off easily.
If you have someone else to help you the cooking process goes a bit faster because one can press the tortillas while the other is cooking them.
If you prefer flour tortillas, here’s our easy recipe for those.
- 1 1/2 cup canned hominy (most of a 29-ounce can (drained))
- 1 1/2 cup masa harina
- 1/4 teaspoon salt
- 1 cup hot top water
- non stick spray
- Puree the hominy in a blender or food processor. Put in large bowl with the remaining ingredients and mix until the dough forms a soft ball. Divide into 16 balls.
- Heat a cast iron griddle or skillet over medium-high heat.
- Spray two pieces of plastic wrap with non-stick spray.
- Put dough balls one at a time between two pieces of plastic wrap and either roll with rolling pin or press with tortilla press into a 6- to 7- inch circle approximately 1/16- to 1/8- inch thick. Peel off plastic and transfer to griddle.
- Cook for 30 seconds then flip and cook for another 30 seconds. Then flip back to the first side and cook for another 30 seconds until the tortilla puffs slightly.
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