Blue Corn Masa Recipes

BLUE CORN PANCAKES

Steps:

• In a medium bowl, combine blue corn masa, sugar, and salt and stir. Add in boiling water and mix well. Cover with a towel and let sit for 5 - 10 minutes.
• In a small bowl, combine egg, milk, and melted butter, stirring well until fully incorporated. Add to masa mix and stir.
• In a small bowl, combine flour and baking powder. Slowly add to masa mix, and stir until just incorporated. Add more milk if the batter is too thick.
• Add a tablespoon of butter to a large pan over medium heat. Add 2 tablespoons of batter for each pancake. Cook until the sides of the pancakes are covered with bubbles, then flip and repeat until the other side is golden brown.Note: these pancakes take a little longer to cook than regular pancakes, so cook an additional 30 seconds if necessary.Serve with maple syrup and toasted pinon nuts, if desired.

BLUE CORN MUTTON TAMALES

Steps:

• To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as "runny oatmeal." Remove from the heat and let sit while you make the masa.
• Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit thicker than a pancake batter. Add small amounts of additional water and blue corn meal to achieve needed consistency.
• To assemble, lay corn husk out flat. Place masa inside middle of corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling used). Leave outer edges uncovered about 1-inch on each side. Place filling in center of Masa and fold in each side. Next fold the bottom upward.
• Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk.
• Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes.

BLUE CORN TORTILLAS

Steps:

• Combine the masa harina and warm water in a bowl and stir until mostly incorporated. Then use your fingers to bring it all into one uniform ball of dough.
• Break the dough into 8 golf-ball sized balls.
• Place a ball of dough between two sheets of plastic and press with a tortilla press or heavy casserole dish into a circle, about ⅛" thick. (See notes below for more detail). Peel back the plastic carefully.
• Heat a large flat pan on high heat on the stove top. When hot, place a tortilla in the center and cook for about 3 minutes, until browned spots form on the underside. After flipping, a bubble might form in the middle of the tortilla. This is fine. Don't puncture it. Once the bubble flattens, remove from heat and set on a plate to cool.
• Form a stack of the tortillas as they get made. This will help them steam and soften.

BLUE CORN TORTILLAS

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.