It is interesting how the aroma of freshly-made tortillas can be so haunting. This is especially true to Guatemalans who are not used having tortillas not made the same day or even within the same hour. Well, the aroma of tortillas just coming out of the comal can be equal to the aroma of bread … Read more
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. 😉