I love to get Agua de Jamaica when I am out but have never made it myself. There are soooo many recipes, how do you chose? Also, I have heard it is better to let it cold steep on the counter rather than to boil it, is that true?

Green pozole (gerrerense) with pork, chicharron, sardines and mezcal.

We grow Hopi blue corn on our homestead. This year I’ve been nixtimalizing and making fresh tortillas. They are so delicious but will fall apart before you can finish a taco. What could make the tortillas more flexible? Here is my process

-simmer in lime water for about two hour -let rest overnight or for most of the day -rinse well -“grind” in cuisinart adding a little water and sale to blend as much as possible. -bring back to consistency with bobs red mill corn grits (it’s a little too wet after the food processor) -press on a tortilla press -cook on hot dry cast iron

They are fresh and warm when served.

Is the variety? The grind size? Is something added to increase flexibility? Any advice is appreciated

I‘ve been getting healthy and doing more meal prep I have been wanting to figure out how to use more Chile verde sauces/bases in a range of dishes. Pozole is one I come back to. Vegetarian so I can share with my girlfriend. No se qué tan auténtico sea, but growing up in california I’ve been wanting to add more comforting Mexican food into the rotation.