Hopi Blue Corn Tortillas Recipe 365

BLUE CORN TORTILLAS

Blue Corn Tortillas image

Blue corn is one of many different varieties of corn grown by the Hopi and Pueblo Indians. It ranges in color from gray to blue to almost black, and is used in breads, dumplings, sauces and drinks. Blue corn tortillas are traditionally made without salt, as below, for salt is thought to mask the full but subtle taste of the blue corn.

Provided by Food Network

Yield Makes eight blue corn tortilla

Number Of Ingredients 3

Ingredients

1 1/2 cups blue corn meal
1 1/2 cups boiling water
3/4 to 1 cup all purpose flour

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.

HOPI BLUE CORN TORTILLAS RECIPE - (3.6/5)

Hopi Blue Corn Tortillas Recipe - (3.6/5) image

Provided by gnikylime

Number Of Ingredients 5

Ingredients

2 cups blue cornmeal
1 1/2 cups water, boiling
1 cup all-purpose flour plus more for dusting
1/2 teaspoon white pepper, ground
1/2 teaspoon nutmeg, ground

Steps:

In a medium bowl, sift the flour, nutmeg and white pepper together. Set the mixture aside. In a large bowl, pour the boiling water over the cornmeal and stir to mix. Allow the cornmeal to rest and cool for 5 to 15 minutes. When the cornmeal mixture is cooled, work the sifted flour mixture in to the cornmeal. Knead the dough for 1-2 minutes. Pinch off 10 balls of dough. Meanwhile, heat a griddle over medium-high heat. Once the griddle is hot, start pressing each ball of dough in a baking-parchment-lined tortilla press. Toast each tortilla for at least 2 minutes on either side. The tortilla is done when dark brown spots begin to appear on its surface. These tortillas are best enjoyed right off the griddle, but you may store them in an air-tight container and reheat for later usage.

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