From the "Class Act" article in the April 2018 issue.
Blue Corn Tostadas
- 1 1/2 cups blue cornmeal
- 2 cups boiling water
- 3/4 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground nutmeg
- 1 pound lard (or vegetable shortening)
- In a medium bowl, stir together the all-purpose flour, nutmeg, and white pepper.
- In a large bowl, pour the boiling water over the cornmeal and stir to mix. Allow the cornmeal to rest and cool for 5 minutes.
- In a large, wide saucepan over medium-high heat, melt the lard or shortening.
- Use well-floured hands to work the flour mixture into the cornmeal. Once the flour is fully incorporated, remove the dough to a well-floured work surface. The dough will be sticky, but knead for 2 minutes and add flour to your hands if needed.
- Form 8 balls and either roll them out with a pin or use a tortilla press to create 6-inch rounds.
- Fry one round in hot oil until crispy, then transfer to paper towels to soak up excess oil. Repeat for the remaining balls.