Homemade Hominy Tortillas: Moist and Flavorful Corn Tortillas

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.

Hominy Tortillas

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Ingredients

 

• 1 ½ cup canned hominy (most of a 29-ounce can (drained))
• 1 ½ cup masa harina
• ¼ teaspoon salt
• 1 cup hot 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

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