- 2 cups masa harina
- ¼ cup corn pulp (from corn milk)
- 1-1¼ cups water, depending on moisture content of the corn pulp
1. Mix masa harina, corn pulp, and water (a little at a time) into a dough. Roll the dough out into balls (we made each one 30-40g, which yielded 18 tortillas).
2. Onto a piece of parchment paper, flatten it out with your hands, then place another piece of parchment paper on top, and a cutting board on top of that.
3. Press it all the way down until it’s really thin. Don’t be afraid to really put your weight into it!
4. Once flattened, remove cutting board, and use a rolling pin to roll the tortilla out so it becomes a little larger. (At this point your tortilla is in between two pieces of parchment paper).
5. In a really hot sauté pan (smoking hot), add the tortillas (without the parchment paper), and cook for about 30 seconds each side.
6. Serve with ground tofu, guacamole, pico de gallo, or whatever else you’d like!