In the Basque Country, a local variety of corn, called tzakinarto, is toasted and milled into a flour, which is used for handmade corn tortillas that are typically eaten with chocolate or with savory fillings like chorizo, bacon, and bacalao. The corn and its flour are unavailable in the U.S., but we found that masa harina, a Mexican product, makes a suitable substitute.
- 4 cups masa harina
- 1 tsp. salt
- 6 Tbsp. canola oil
- 6 oz. semisweet or bittersweet chocolate, broken into pieces
- Combine masa, salt, and 2 1⁄2 cups water in a large bowl. Work the mixture with your hands to form a soft dough. (Sprinkle in a little water to help the dough come together, if necessary.) Divide dough into 6 equal pieces and form each into a ball. Cover dough balls with a clean towel.
- Working with 1 dough ball at a time, press flat into a 4″ disc. Using your fingers, press dough out into a 7″ circle, neatening up the edges slightly as you go along; the result should be a thick, rough-hewn tortilla. Run a spatula under the tortilla to release it and transfer to a large plate; top with a piece of wax paper. Repeat process with remaining dough balls, stacking tortillas between pieces of wax paper.
- Heat 1 tbsp. of the oil in a medium cast-iron skillet over medium heat. Lay a tortilla in the skillet and cook, flipping once, until light golden brown and cooked through, 6–8 minutes in all. Transfer tortilla to a plate, put a little of the chocolate along half the tortilla, and fold in half. Let the warmth of the tortilla melt the chocolate. Repeat process with remaining oil, tortillas, and chocolate. Serve hot.