First find masa....it is just corn slaked in lime water, but it's what you want. Quaker makes it, Maseca , makes it. I use yellow masa because I like it better.
For 4 tortillas or scale it up:
1/3-1/2 cup of water
1 teaspoon lard
1/2 pasilla, ground in molcajete
1/3 cup masa
salt and pepper to taste.
Boil the water and melt the lard in it. When boiling, mix with masa and pasilla using a fork. Remove from bowl and knead with hands until homogeneous.
Form four balls of masa and put one in tortilla press. Flatten and cook. Comal should be pretty hot and it takes 30 sec or less per side for cooking. Flip only once.
Molcajete is just a mortar and pestle made from volcanic rock and it is very rough.....indispensable in Mexican cooking.
