Tlaxcalli (tlax-CAL-li)

Traditional Olmec Maize Flatbread

Journey back to the time of the Olmecs with these authentic Corn Tortillas. Handcrafted using ancestral methods, this staple food is a tribute to the ingenuity of one of the earliest Mesoamerican civilizations.

Recipe Directions

The night before, tamalify your corn kernels. Combine raw corn, water,and cal in a pot, and bring up to a simmer. Cook on low for 30-45 minutes, until the kernels are mostly cooked through but still have a raw, white, and starchy interior. Remove from the heat, cover and let soak overnight. The next day, rinse the corn under running water and rub it between your hands to remove most of the bran. The corn will turn a lighter shade, but doesn’t have to be perfect. Grind very thoroughly into masa in a mortar and pestle or a food processor until as fine as possible. Add water a couple tablespoons at a time, and bring together with your hands, until you have a smoothish dough about the consistency of playdoh, dryer than a tamale batter but not as wet as most bread doughs. Cover with a damp towel to prevent drying out. Now for the main event. Shape the tortillas by hand. Divide your masa into 10 pieces and shape into smooth balls. flatten into a disk between your hand and a table, then smack the dough back and forth against your palms to continue stretching and flattening the tortilla. If necessary, carefully squeeze in uneven spots to achieve a thin consistency. With the comal smoking hot again, directly add tortillas witthout oil, and cook for about a minute on each side. Flip over with your hand like a true badass, Mexica abuelita, or just use a spatula. Pile tortillas on top of each other and wrap in a towel to steam a little and keep warm.

History

Corn tortillas have been a fundamental part of Mesoamerican diets for millennia, their preparation passed down through countless generations. These tortillas represent more than sustenance; they are a celebration of culture and the agricultural mastery of the Olmec people, revered ancestors of Mesoamerican gastronomy.

Servings

Prep Time (hours)

Items Needed

Pot for simmering corn, Bowl for soaking, Mortar and pestle or food processor for grinding, Comal or flat griddle for cooking, Damp towel to cover the dough