Yields 12, beautifully Earthy tasting, handmade tortillas using pre-contact ingredients.

  1 C. amaranth flour

  2 C. *blue corn meal, finely ground

  1 T. sunflower oil

  ¼ tsp. sea salt

  About 1 C. warm water, or more as needed

Mise En Place

In a mixing bowl, combine amaranth flour, blue corn meal and sea salt.  Add sunflower oil and combine mixture using your fingertips. Slowly add the water, a little at a time, and knead well, adding more water until you have the consistency of soft play dough – just a minute or two.

Let the dough rest for 10 to 15 minutes under a damp towel. 

After the dough has rested, make little balls (about the size of two **ayoyotes), keeping them covered under a damp towel while you work. 

Heat up a large skillet, preferably cast iron, to medium-high heat for 4-5 minutes.

Using a tortilla press, place 1 ball of dough between 2 sheets of plastic wrap (I like to use common grocery bags), and press them out to about 4-5 inches in diameter.  Begin to cook the tortillas as you finish pressing the others by cooking them 1 at a time, about 45 seconds.  Using a thin spatula, flip, and do the same to the other side. 

Wrap the cooked tortillas in a dish towel to keep them warm, and serve immediately.  



*You can find blue corn meal at most health food stores as well as the cookingpost.com.

**Two ayoyotes are about the size of one golf ball. 


 © Felicia Cocotzin Ruiz, LLC   RuizEnPlace.com