SALTY RECIPE
By: Guanajuato ¡Si Sabe!
Ceremonial tortillas
Ingredients:
- 1 kg corn dough
- 100 milliliters of water
- 10 g salt
- Muicle pigment
- Grana cochineal pigment
Directions:
Work the dough with your hands incorporating water and salt. The dough should be soft and smooth, without sticking to your hands. Form testales of approximately 40 to 60 grams, depending on the size of the seal. Press the testal to give it a tortilla shape or form it with your hands. Transfer it to the griddle and let it cook for 40 to 50 seconds. Remove from the comal and mark the raw side of the tortilla with the seal, which must have the pigment, return to the comal and continue cooking. Give the last turn to inflate, remove from the comal and present. The seal is inked with a fresh olote, cooked xoconostle or a paintbrush.