1 ½cupcanned hominy(most of a 29-ounce can (drained))
1 ½cupmasa harina
¼teaspoonsalt
1cuphot top water
non stick spray
Instructions
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 ⅛- 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.
Notes
You can make the dough ahead of time and then wrap tightly in plastic and put in the refrigerator (use within one day), or make the tortillas a day ahead of time and reheat before serving. I made half one day and the other half the next