This blue corn tortilla recipe has been a staple in my house for years. Y'all know we are a multicultural household so it's not a surprise that tortillas are being made fresh in house, right? They're surprisingly easy to make even if it's your first time making them and they're really good for you, especially if you're a gluten-free foodie. Our corn tortillastwo colours, white or blue andare made in London from Mexican nixtamalized field corn that has been dried and milled into a flour, called masa harina. The dough is then rolled, cut into circles and baked on our machine ‘El Monstruo’.

If you don’t live in Mexico, your best option is to buy it canned. There are many brands that sell this product, and you will find them mostly at Mexican food stores or in some supermarkets in the international food aisle. Blue corn tortillas are a type of tortilla made with blue corn instead of regular white or yellow corn. The result is a soft tortilla with a blueish color, more nutritious and healthy thanks to the type of corn used.Now you have options: place either a dinner-sized plate, a quarter-sized sheet pan, or a small cutting board centered on top of the ball of dough, place your hand on the center of whatever you're using and gently, but firmly push straight down. Like all corn, blue corn is gluten-free but unlike its white and yellow counterparts, according to a study conducted by scientists in Mexico and published in the Society of Chemical Industry, it is higher in protein than its lighter counterparts and also has less starch which places it lower on the glycemic index (GI). Heat the comal on medium high, spraying lightly with cooking oil if desired. Place the uncooked, flattened tortilla onto the comal and cook for about 45 seconds. You don’t want to walk away while making these. Using your hands, lightly flip the tortilla and cook for an additional 30 seconds. Then, flip a final time and cook for about 20 seconds longer. There are many different varieties of tortillas, but today we're talking blue corn tortillas, which use blue kernel corn flour instead of yellow or white ones. These tortillas have a slightly sweet, earthy flavor and lovely blue color that sets them apart. Origins of the Tortilla

Cover with the other plastic sheet and then place over a heavy baking dish pressing firmly to shape a 6-inch (15cm) round blue tortilla. 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. Classic white tortillas look amazing served alongside dark rich colours, whether it’s dried chilli purees, beans or barbecued meat. My husband's homemade tortillas only need a few ingredients, a tortilla press, and some love before they're ready for your favorite Latino dishes or to be the vessel for all your taco fillings tonight! Jump to: Heat the oil over medium heat in a sauté pan. Add first the onions and cook for 2 minutes, then add garlic and cook until fragrant. Add jalapeños and tomatoes, then cook while stirring constantly until vegetables are slightly soft.

Place the tortillas in your tortilla warmer until ready to eat. Why Did My Tortillas Turn Purple/Pink? You can make this dough in advance and store it, wrapped in cling film, in the fridge for a few days. Water: Use room temperature water, if you use warm water or hot water the masa will slightly cook and change in texture. Once ground the hominy is able to form a soft dough unlike untreated corn – cornmeal, corn flour, grits or polenta – which cannot. The hominy is then dried and ground into a fine, soft flour known as masa seca or masa harina. It's referred to as "instant" because you just have to add water to rehydrate the hominy flour to form the soft dough which can then be made into tortillas, tamales, sopes, tlacoyos, huaraches, papusas, gorditas and the list goes on. Again, keep in mind, because this flour has been made from corn that has been nixtamalized, you cannot substitute cornmeal or corn flour in recipes calling for masa harina. I like cooking my tortillas on a comal, which is a smooth, flat griddle. This is absolutely optional, but I will say that they are very accessible and inexpensive. Admittedly, my comal is not made of traditional materials. A skillet works for tortilla making as well, you just want to ensure that you have enough room to flip the tortilla. I like to spray my comal with a little cooking oil. This is completely optional. What Do Blue Corn Tortillas Taste Like?

Use your hands to roll out about 16 individual balls of dough. I use a kitchen scale to ensure that my tortillas are of equal size, but this is not necessary – you can just eyeball it. My entire dough mixture this go around weighed about 494 grams, so I measure out 16 small balls that each weighed between 30-31 grams. Taqueria12cm corn tortillas arethe size most often used in taquerias;slightly larger, they allow room for more toppings. Allow 4-6 per person on average.Available in both blue and white. For drinking, I recommend this refreshing Tamarind drink or Tepache, both options pair perfectly with this recipe. How To Keep Quesadillas WarmNonetheless, this hasn’t stopped companies from expanding their horizons – wheat flour tortilla chips are another popular option. However, while these are higher in fibre, the change in ingredients does create a change in texture, with these being much flakier and generally lighter. Blue tortillas, which are the ones used in our recipe. It is made from blue corn masa which is more nutritious and with a different flavor. This type of masa dough is used mostly when making quesadillas, sopes, and tlacoyos. I am so glad I found your recipe for blue corn tortillas, the other recipes I saw actually made a laugh because they look so dry and unappetizing…like come on! are you teaching me how to make tortillas azules but yours looks so bad? LOL You simply cannot beat fresh corn tortillas. In Mexico they are delivered each morning like a milk-man. The tortilla has been a Mexican and Central American staple since pre-Columbian times. The Aztecs called them tlaxcalli and these are widely recognised as being the first records of tortillas.

Blue corn does taste differently, it has a sweeter, earthier flavor that honestly does really well with beef fillings. More Tasty Hispanic Recipes Okay, now that your dough is nice and rested and the press is prepared, it's time to make nice little balls of dough. The process of making masa harina begins with soaking the corn in water and lime (calcium hydroxide) for several days to make it easily digestible, before grinding it into a dough. Then, this dough is dried into what we know as masa harina!Blue Corn Tortillas You will need two 7 to 8-inch squares of plastic (I use a quart-sized zip top bag), a tortilla press or other flat smooth object such as a dinner plate or small cutting board to evenly flatten the dough into a tortilla shape. Nobody likes to serve food they are not proud of. Using store-bought tortillas can really let a meal down, especially when you’ve put so much effort into your fillings. Hard, brittle tacos falling apart in your guests hands – nobody wants that! If you decide to turn these tortillas into delicious chips, you'll want to dip them into restaurant-style salsa! All you need is a blender and less than 5 minutes for perfect salsa.