We’ve all heard of fusion cuisine. This variation on the now ubiquitous Mexican tortilla isn’t intended that way, but it certainly could be — call it Indian Tex-Mex.
Tony Montoyas (Acorn Meal Tortillas)
3 cups of acorn meal
3 cups of whole wheat flour
1 tablespoon of baking powder
1 teaspoon of salt
1 teaspoon (or more) of shortening
1/2 cup of warm water
Combine the dry ingredients and work in the shortening — adding water as necessary — until the mixture is the consistency of pie dough. Then roll the dough into tortillas and fry them in oil or toast them in the oven. These tortillas are great for tacos or tostadas, or just as snack chips.
For more acorn recipes see Acorn Nuts: The Grain that Grows on Trees.