Okra Tortillas
Yields: 10-12 tortillas
  • 1½ cups water
  • 1 cup okra, cut
  • ¼ cup fresh cilantro leaves
  • 1 teaspoon Cochon Cannery Bacon Salt*
  • 2 cups masa harina
  • 2 tablespoons bacon drippings
  1. In a small stockpot, bring 1½ cups water and okra to a boil over medium- high heat; boil until tender, about 4 to 5 minutes. Remove from heat, and let cool. Reserve cooking water.
  2. In the container of a blender, place okra, cooking water, cilantro, and Cochon Cannery Bacon Salt, and start to pulse. Once okra blends, keep blender running for 1 to 2 minutes more to purée into a liquid.
  3. Meanwhile, place masa in a large bowl. Slowly add okra liquid to masa, and begin mixing it by hand. You may have to add more water or masa depending on the texture. (If the dough absorbs all the water but is still dry and crumbly, add water, 1 tablespoon at a time. If the dough feels sticky, add more masa, 1 tablespoon at a time.)
  4. Separate dough into 10 to 12 equal balls, and press with a tortilla press or the bottom of a pie plate.
  5. In a large skillet, heat bacon drippings over medium heat. Add 1 tortilla to skillet; cook for 2 to 3 minutes per side. Repeat with remaining tortillas.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/2018-chef-to-watch-dustie-latiolais/