Traditional Indigenous Recipes
Corn Tortillas and Corn Chips
There are two ways to make these: the first is easy because you simply take corn tortillas from the store, cut each into strips or into pie-piece-shaped wedges and spray each lightly with cooking spray (PAM is what I use) and sprinkle with spices such as garlic, salt, cumin, etc., then place on cookie sheet and bake at 350 degrees or until tortilla chips are brown.
Another option is to grow and grind your own corn.
An easy way to make the tortillas yourself:
1.5 cups Masa harina (flour made from dried corn and is found in many grocery stores)
1 ¼ cup water
2 t salt
2 t vegetable shortening
Waxed or parchment paper
Stir together the masa harina and salt in a bowl. Heat the shortening and water in a saucepan and bring to a boil; stir until melted.
Add the melted mixture to the dry mix and blend either with a fork, or use a pastry blender.
Put mix onto floured cutting board and knead for 5 minutes.
Cut the dough into 12 portions then roll each portion into a ball (these should be about 1 inch in diameter)
Put one portion at a time between the waxed or parchment paper and use rolling pin to roll out dough until it reaches 6 inches across. Or, use a tortilla press.
Heat a large skillet on high until pan is hot.
Take one rolled-out dough-piece at a time and put in skillet.
Cook on each side for about half a minute or until brown.
Place the cooked tortillas in a tortilla warmer or inside warm towel until ready to serve.