These blue corn tortillas make a colorful substitute for plain white or yellow tortillas in tacos, enchiladas, quesadillas and more. It takes a bit of practice to master the art of peeling and flipping the tortillas. Be sure to closely follow the timing outlined in the recipe to ensure even cooking.
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
INGREDIENTS
Makes 12 tortillas
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DIRECTIONS
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Cut two identical large round pieces of plastic from freezer bag; set aside.
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Combine Blue Corn Masa Flour and water, mixing well until water is evenly absorbed and dough forms ball. If dough feels sticky, add more masa. If it looks dry and crumbly, add more water.
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Cover dough ball with clean, damp towel to prevent drying out.
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Preheat griddle or heavy skillet over medium heat.
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Pinch off small pieces of dough and roll into balls roughly 1-1/2 inches in diameter. Place one ball of dough between two pieces of plastic, and press firmly with fingers to flatten.
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Place this “sandwich” between plates of tortilla press, and press into 6-inch round. Or, press beneath heavy, flat-bottomed skillet or dish. Open press and peel plastic from dough round. Edge of round should be even. If it looks ragged, add more water to dough and re-mix.
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Place on griddle and cook 45 seconds on first side. Flip and continue to cook for 1 minute on other side, until some brown spots form. Turn once more to original side, and cook for another 15 seconds, until tortilla puffs.
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Wrap in clean towel or place in tortilla warmer to keep warm while repeating process with remaining dough. Serve tortillas warm.
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