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guatemalan tortillas

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Tortilla Time by Rudy Giron

Tortilla Time






It is interesting how the aroma of freshly-made tortillas can be so haunting. This is especially true to Guatemalans who are not …




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How to make the perfect Guatemalan Tortilla






Well, for starters you need ‘real’ nixtamalized maize dough (nothing of the maseca flour that Manolo uses), a ‘real’ comal (baked clay griddle) and you need to use ‘real’ leña (wood logs, quite possibly pine). After that, you need a good pair of hand to tortear (hit into shape) a real looking tortilla. You don’t need no sticking mold to shape your tortillas ma’am. 😉