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Blend the canned hominy until smooth and transfer to a mixing bowl.
Add the butter, chicken bouillon powder, and baking powder to the hominy mixture.
Add the all-purpose flour and knead the dough until smooth and not sticky.
Divide the dough into portions and roll into balls.
Use a tortilla press with a plastic bag to flatten the dough balls into thin tortillas.
Cook the tortillas on a hot cast-iron pan for about 15-20 seconds per side.
Stack the cooked tortillas in a steamer to keep them pliable and elastic.