Nacho Hat

Mix both flours and salt thoroughly together, then in a separate bowl combine hot water with olive oil and pour it into the flour mixture

Knead everything into a smooth dough for about 5 minutes, then cover with plastic wrap and let it rest for an hour to relax the gluten

Prep your mold. I made mine completely from foil by crumpling and shaping it to fit — make sure it works with your oven size

On a generously floured surface, roll out the dough about 30% larger than your mold with a thickness of around 2mm. Use your rolling pin to transfer the dough onto the mold, press it in firmly and even it out, then trim the edges clean

Preheat your oven to 100°C. Line the sides of the mold with parchment paper and fill it with grain to keep everything from puffing up and to hold its shape. Bake for 1.5 to 2 hours until the dough is completely dry

If cracks appear while it's drying, mix water, wheat flour, and cornmeal in a 2:1:1 ratio and patch them up