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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Tlayudas (Oaxaca) (Mexico): Creates the distinctive leathery-yet-pliable base for these oversized tortillas
Atol de Ixtle (Guatemala) (Maya Highlands): Imparts smoky depth to this fermented corn porridge
Pozol (Tabasco) (Olmec-Maya region): Facilitates enzymatic activity during the 5-day fermentation
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