BLUE CORN TORTILLAS
It only takes blue corn masa harina, water, salt and a few minutes of your time to make fresh delicious blue corn tortillas.
Provided by Laura
Categories Main Dish
Time 11m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 53 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
HOW TO MAKE FRESH BLUE CORN TORTILLAS AT HOME
Fresh blue corn tortillas represent the taste and aromas of everything good about Mexican cooking.
Provided by Compass & Fork
Categories Appetizers Side Dishes
Yield 16 tortillas
Number Of Ingredients 2
Steps:
- Mix the blue corn flour and warm water for about 4 minutes. I mixed by hand.
- Divide the dough into 16 small-sized portions, about golf ball size.
- Press into 6 inch (15 cm) round shapes using a tortilla press lined with wax paper, or use hands to flatten out the dough without the wax paper.
- Place on a griddle, pre-heated to a high temperature. Let cook for about 20 seconds and flip. Cook for a further 20 to 30 seconds. Additional flipping may be necessary to fully cook the tortillas depending on their thickness. I used a sandwich press and this worked well.
- Place the completed tortillas in an oven on low heat, covered to keep from drying while you cook the remaining tortillas. (You can use a tortilla server as well if you have one or a terracotta bowl.)
HOMEMADE CORN TORTILLAS
Provided by Bobby Flay
Time 1h1m
Yield 12 tortillas
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.
- Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.
- Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.
- Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.
BLUE CORN TORTILLA SOUP
Make and share this Blue Corn Tortilla Soup recipe from Food.com.
Provided by Mimi Bobeck
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop vegetables and place into a 4-quart pot.
- Sauté vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes.
- Add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot.
- Bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes.
- Add heavy cream, and salt and pepper.
- Remove from the heat place soup into a blender& blend until smooth.
- Watch not to fill the blender to high.
- The soup can scald you.
Nutrition Facts : Calories 621.3, Fat 38.6, SaturatedFat 22, Cholesterol 112, Sodium 873.6, Carbohydrate 59.4, Fiber 9.2, Sugar 5.1, Protein 13.8
CORN TORTILLAS
This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
Provided by jenn
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h5m
Yield 5
Number Of Ingredients 2
Steps:
- In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 30.4 g, Fat 1.5 g, Fiber 3.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 3.6 mg, Sugar 0.3 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
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