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
- 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.
- Form dough into balls that fit in the palm of your hand
- 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.