As we enter the growing season I’m making tortillas with the remnants of last year’s crop. The corn is active with gorgojos and the dust of their munching. Most of them float to the surface to be skimmed off during cooking, the rest we accept as additional protein .
I begin to look forward to fresh corn at this time even though the seed is not yet in the ground, and to reflect on the marvel of this small hot air balloon of masa whose recipe I am honored to know by heart.
How to Make a Tortilla