Mambo Sprouts

Real Homemade Corn Tortillas

Thanks to Chef Keith Snow for this traditional recipe!
Ingredients:

• 2 cups Masa corn flour
• 1 1/3 cups water, hot
• 1/4 cup lard
• 1/4 cup kosher salt

Directions:

1. Add kosher salt to flour.

2. Add 1/4 cup of old-fashioned pork lard to the dry ingredients and fold in with wooden spoon or a pastry cutter. Chef’s Note: Don’t be afraid of lard. It is a Slow Food. This is cleaner, in my opinion, than vegetable oils. Down in the South, this stuff is money! Homemade lard is best, but don’t be afraid of store-bought lard.

3. Pour a little of the hot water in at a time, working it in to the mixture. Don’t let it become too wet! It should just be moldable.

4. With clean hands, shape into palm-sized balls.

5. With a traditional tortilla press, flatten each into a tortilla shape. Chef’s Note: Plastic wrap between dough and press will make it easier for you.

6. Peel away the tortilla and place it onto a dry skillet. Let it cook for a moment, then take a paddle or spatula and flip it over for another moment. Keep your eye on it.

7. Stack your warm, homemade tortillas onto a plate covered with a cloth or paper towel, then wrap to keep warm.