Blue Corn And Spelt Tortillas Recipes

BLUE CORN TORTILLAS

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 AND SPELT TORTILLAS

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!

BLUE CORN TORTILLA STACK

Steps:

• Make the Salsa de Chile Colorado:
• Preheat the oven to 350 degrees.
• In a medium-size skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp. Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten.
• In an ovenproof baking dish large enough to hold 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas.
• Top each tortilla with 1/4 cup of the cooked chicken. Top the chicken with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 tortillas, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas. You should have 4 stacks.
• Pour the remaining Salsa de Chile Colorado over all the stacks.
• Bake for about 15 to 20 minutes. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.
• On a comal, over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.
• In a blender, place the chiles and stock. Blend until chopped. Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.
• Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.

VEGAN SPELT AND MAIZE TORTILLAS

Steps:

• Combine the flour and maize meal and sift them together into the large bowl of your stand mixer.
• Make a well in the flour/maize mixture and add the warm water.
• With the dough hook, combine the ingredients into a soft dough.
• Remove and make a disc and cut it into 16 pieces. Form each piece into a ball and put in a bowl and cover with saran wrap.
• Heat your tortilla pan until its very hot.
• Roll each ball out very thinly and cook until the edges curl slightly, then flip the tortilla for a few seconds. Put on a dish and cover with a lid.
• When you are done serve the tortillas warm by heating lightly either in the oven or microwave.
• Fill with your favourite fillings.
• Bon Appetit!