Fresh tortillas, without the effort.
Most people reading this do not make their own tortillas. As delicious as these hot circles of carbs may be when eaten fresh, they require old world labor to make—you soak the tough kernels of maize in lime overnight, before leveraging your own body weight over the volcanic rock of a metate to ground away the indigestible bits. Only with this finished masa in hand can you press the mix at just the right pressure to grill up the perfect, bendable tortilla.
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