1 cup cornmeal
½ cup Hasa Harina
¾ cup organic fresh or frozen Corn
1 Tbsp. arrowroot powder
½ tsp. Sea salt
1 cup plant milk
6 Tbsp. toasted sesame/olive oil
Grind the corn in a blender.
Mix all the top ingredients together and knead to make a stiff dough.
If you have a cast iron tortilla maker, warm it up to medium heat, spread oil on it, place a golf ball size on the plate and push the arm down to flatten.
Leave on the heat for about 4 minutes. Otherwise, you have to roll it out and use a seasoned cast-iron skillet for best results.