• 1.5 cup canned hominy (most of a 29oz. can)
  • 1.5 cup masa harina flour
  • 1/4 teaspoon salt
  • 1 cup hot water


Puree hominy in a food processor with some of the water. Combine with the remaining ingredients in a large bowl or the food processor. Mix until the dough gathers into a soft ball. Divide dough into 18 or so golf-ball-size pieces and cover with plastic wrap while rolling out or pressing the tortillas (you can wrap all of the dough in plastic wrap and refrigerate if you want to use it later). Form the tortillas by placing between two peices of plastic wrap and pressing with a tortilla press or rolling pin. Set aside until ready to cook.

To cook, heat a heavy frying pan or griddle over medium-high heat. Peel off the plastic wrap and place in pan one at a time or as many as will fit without overlapping. Cook 30 seconds, flip and cook for 1 minute, flip and cook for an additional 30 seconds, or until the tortilla puffs slightly but is still pliable. Remove and repeat for all tortillas.

**Note – I have found this recipe to be a bit on the runny side, so you may have to experiment with the amount of flour to achieve the right consistency for you. I have not had a problem with this since I can cook it directly on my tortilla press. However, it should pose no problems to add a little more flour if you need to thicken it up.

Serves: 15-20 tortillas

Preparation time: less