BLUE CORN TORTILLAS
Blue corn is one of many different varieties of corn grown by the Hopi and Pueblo Indians. It ranges in color from gray to blue to almost black, and is used in breads, dumplings, sauces and drinks. Blue corn tortillas are traditionally made without salt, as below, for salt is thought to mask the full but subtle taste of the blue corn.
Provided by Food Network
Categories side-dish
Yield Makes eight blue corn tortilla
Number Of Ingredients 3
Steps:
- You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin.
- Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes.
- Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another.
BLUE CORN TORTILLAS
Fresh homemade Blue Corn Tortillas burst with corn flavor and are worlds better than store-bought. Learn to make these at home tortillas using blue masa harina.
Provided by Ana Frias
Categories Side Dishes
Time 35m
Number Of Ingredients 3
Steps:
- In a large bowl, add all ingredients and mix with a spatula or clean hands until all ingredients are combined.
- Knead with hands until the masa comes together. About 5 minutes. (Masa should not crack when you press it with your hands. If it cracks then it's too dry. Add one tablespoon of warm water at the time to reach the right consistency. The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more maseca to correct this.)
- Roll masa into golf sized balls to make about 12 tortillas. Cover with cling wrap or damp towel to prevent masa from drying. Let rest for 5 minutes.
- Heat the comal, griddle or iron skillet on medium high heat.
- Place one masa ball on the tortilla press between a freezer plastic bag. Press the top down over the dough to flatten it to about ⅛ inch thick. If you like them thinner, rotate the plastic with the tortilla and press gently one more time.
- When the comal is hot, place the tortilla gently with your hands on it. Cook for 15 seconds. Using a spatula or your hands, flip tortilla then cook for 50 to 55 seconds more. Turn the tortilla one more time and cook for another 50 to 55 seconds.
- Place the tortillas in a clean kitchen towel and stack them up as you cook them (see notes). This will finish the cooking process and will keep the tortillas soft.
Nutrition Facts : ServingSize 1 tortilla, Calories 60 kcal, Sugar 1 g, Sodium 35 mg, Fat 1 g, Carbohydrate 13 g, Fiber 1 g, Protein 1 g
BLUE CORN TORTILLAS
These homemade corn tortillas made with blue corn masa harina use just 3 ingredients and are better than anything you can buy at the store.
Provided by Ryan Beck
Categories Bread
Time 20m
Number Of Ingredients 3
Steps:
- Cut a ziploc bag open along the sides. Open the tortilla press and lay the opened bag on top and bottom.
- In a large bowl, mix together the masa harina and salt. Pour in the water and stir to combine.
- Knead the dough with your hands in the bowl for 1-2 minutes, or until it is smooth and no longer sticky. If you have time, let the dough rest for 30 minutes.
- Pinch off some dough to form a golf ball size ball. You should get about 18-20.
- Place 1 ball between the cut ziploc and press down until the dough has spread about 6 inches and 1/8 inch thick.
- Heat a skillet over medium-high heat. Add freshly pressed tortilla and cook for about 1 minute before flipping and cooking another minute.
- Stack the tortillas in a clean kitchen towel so they seam and finish cooking. Repeat with remaining dough.
Nutrition Facts : ServingSize 1 g, Calories 53 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, Sodium 84 mg, Fiber 1 g, Sugar 1 g
BLUE CORN AND SPELT TORTILLAS
Living in New Mexico inspires me to cook local foods. I came up with this hardly Tortilla recipe yesterday. I put chipotle seasoning and fresh cilantro right in the tortilla. We grew the maize in our garden and I ground it up to use in this recipe, and it gives the tortillas an interesting blueish colour. These could even be baked in the oven again to make tortilla chips.
Provided by Chef Joey Z.
Categories Breads
Time 50m
Yield 16 tortillas, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a cast iron fry pan. Do not add any oil to the pan!
- In a food processor combine the flours, cilantro and chipotle season and give them a mix.
- Add the warm water and process again until you have a nice dough.
- When it's done turn out on a floured board and knead for about 3 minutes.
- Divide the dough into 16 balls.
- If you have a tortilla press it will make this much easier. Put the tortilla ball in between the stretch wrap and press. The tortillas came out about 4" around, so they aren't big.
- If you don't have a press, just roll the tortillas out. Put them in a dish covered with stretch wrap until you are ready to cook them.
- Removed the tortilla and place in the hot fry pan and when the edges curl a little flip it over and let it cook for another few seconds. Check to see if you have some browning, if you do and the tortilla is dry take it off and cool.
- Repeat the above until you have 16 tortillas.
- I used a little tortilla dish to reheat them in the microwave. This probably will be necessary because they do get stiff if they get cold.
- Serve with your favourite toppings.
- Bon Appetit!
Nutrition Facts : Calories 147.2, Fat 1.5, SaturatedFat 0.2, Sodium 15.8, Carbohydrate 31.3, Fiber 3, Sugar 0.3, Protein 3.3
BLUE CORN TORTILLAS
Now that the cooler weather is here I can get back into making some meals that require heating up the kitchen :). These tortillas have such a nice colour and flavour. I made my own flour by grinding some Hopi corn we grew in our organic garden. I'm going to serve them with shredded goat cheese, chicken and tomatoes. Yum!
Provided by Jo Zimny
Categories Other Main Dishes
Time 45m
Number Of Ingredients 3
Steps:
- 1. If you have a cast iron skillet heat it up on medium heat. I used my tortilla grill. I also used my tortilla press, but you can roll the tortillas out into 7-8" rounds if you like.
- 2. Place the cornmeal in a bowl and pour the hot water over it. Stir, mix well and let it sit for 15-20 minutes. Then, mix in 1/4 cup of all purpose flour into the dough. Knead 2-3 minutes. If necessary use a little more flour. You want a softish type of dough. Return the dough to the bowl and cover and leave set for 1/2 hour.
- 3. Divide the dough into 8 pieces. Make into 8 balls and press one ball on the tortilla press. If using your hands flour them and press one dough ball into a patty to about 7-8" around, or you can also make a patty and roll it out with a rolling pin, that's easier. Make sure it's even all around.
- 4. Cook each tortilla for 1 minute on each side. They will be flecked with brown on both sides.
- 5. When cooked remove, wrap in a towel in a little pile. Serve warm with your favourite fillings.
- 6. Enjoy!
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