by Michelle Ajamian

A highlight of the Chestnut Harvest weekend in early October at the Route 9 Chestnut Cooperative was making tortillas over the campfire with Steve Larson from Akron. Steve figured out the ratios and I assisted in making dozens of tortillas using chestnut flour, Shagbark Seed & Mill’s fresh nixtamalized corn masa and Masienda organic masa harina. The flavor was rich with the distinctive flavor of nixtamalized corn and the subtle sweetness of chestnuts.

Recipe: Chestnut & Corn Tortillas


1 lb fresh masa ( nixtamalized corn dough)

1/3 lb. chestnut flour

Corn flour or masa harina for conditioning the dough


  1. Mix chestnut flour with wet masa–if you don’t have fresh masa, buy masa harina and follow package directions. Add a small amount of corn flour or dry masa harina if needed if sticky.
  2. Form dough into balls that fit in the palm of your hand
  3. Put on a hot griddle for about one minute on each side.

Tip: To reduce tortillas sticking to your press, use plastic sheeting or a cut up plastic bag and place a piece above and below your tortilla before pressing.