Preparing tortillas for cooking.
Hominy is corn that has gone through a process known as nixtamalization. In this process, the corn is treated with alkaline or nixtamal to remove the hull. When dry, hominy is used as the basis for masa harina, which is used in corn tortillas. In its whole form, hominy is often used in posole, which is a Mexican soup. You can make tortillas from hominy in less than an hour.
Instructions
Preparing the Tortillas
1. Puree the hominy and water in a food processor.
2. Combine with flour and salt in food processor or large bowl.
3. Mix the ingredients until the dough turns into a soft ball.
4. Divide the dough into 18 golf ball-sized pieces.
5. Place a piece of dough between two pieces of plastic wrap and press with a tortilla press or a rolling pin to form the tortillas.
6. Set the tortillas aside until you are ready to cook them.
Cooking the Tortillas
7. Heat a griddle or frying pan over medium-high heat.
8. Peel off the plastic wrap and place as many tortillas as you can fit into the griddle or frying pan. Be careful not to overlap.
9. Cook the tortillas for 30 seconds. Flip the tortillas, then cook for one minute. Again, flip and cook for 30 extra seconds.
10. Remove the tortillas when done. Repeat the process for the rest of the hominy dough you made, or refrigerate unused dough for later use.
Tags: food processor, griddle frying, plastic wrap