Cactus and Cilantro Corn Tortillas

3 1/2 cups of corn meal - organic

3 cups diced cactus paddles

1 cup chopped cilantro

1 1/2 tsp salt

1/2 cup water - very warm


Blend all ingredients, except corn meal, in a blender until liquefied.

Pour liquid into corn meal. Mix until a smooth dough is formed with no lumps. Cover in plastic and let rest covered for 15 minutes. While the dough rest, heat griddle on high.

Divide dough into 14-16 balls. Keep covered.

Place 1 ball between 2 separate pieces of plastic and flatten in tortilla press or with any flat surface (small cutting board or large flat bottom plate)

Remove plastic film and lower onto griddle, let cook for 30 seconds and turn tortilla over and continue cooking for 45 seconds to a minute. Flip and cook for an additional 45 seconds to a minute. Place in between a cloth tea towel. To reheat place on to heated griddle for 30 seconds on each side. Store in towel and place inside a plastic container


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