Masa - 4 tablespoons masa harina
- 4 tablespoons water
- 1.5 tablespoons Aketta cricket flour
- 1 teaspoon activated charcoal (you can buy capsules and simply use the powder)
Hummus - 3 tbs prepared hummus
- 1 tbs Aketta cricket flour
- 1 sweet potato, roasted and mashed
- 1 hatch green chile, roasted and sliced
- 1 teaspoon seasame seeds, toasted
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Masa:
Mix all ingredients. If the dough seems too dry or too wet, add a little more water or masa to the dough until you get the right consistency. Shape dough into the size of a golf ball and press evenly between two pieces of plastic, then roll out into tortilla shape (or use a tortilla press if you have one). Carefully peel off the masa and gently place into a hot skillet. Cook for about 30 seconds on each side or until crisp.
Hummus:
Mix hummus and Aketta flour well and spread over masa. Add in roasted sweet potato for some fall flavor and top with slices of New Mexico Hatch green chile. Sprinkle with toasted sesame seeds and enjoy!
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