Courtesy of V. Hamilton
Ingredients
- •236 ml (1 cup) acorn meal
- •236 ml (1 cup) cornmeal
- •59 ml (¼ cup) honey
- •14 ml (1 tablespoon) melted butter or oil
- •Pinch of salt
Preparation
In a large bowl combine all ingredients. Add enough warm water to make a moist but not sticky dough. Mix well and divide into 12 balls of equal size. Cover and allow to rest for 10 minutes.
Lightly moisten your hands with water and pat the balls into thick tortillas.
Heat an ungreased cast-iron skillet over medium-high heat. Add the cakes to the hot pan and cook on one side until the edges start to become dry and the undersides are lightly browned (lift a cake with a spatula to check for doneness). Flip the cakes and lightly brown on the other sides. Serve warm.
