Blue Corn Tortillas 1kg (40)

Product Information

Have a look at our machine ‘El Monstuo’ producing toasty, wholesome corn tortillas; all that is missing is the wonderful smell that wafts off of the comals. TORTILLA TIPS 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). Oversized 20cm corn tortillasthese are big! and being made corn are more delicate than flour, roll (not fold)for traditional burritas or huge flautas, they make giant quesadillas like you find in Oaxaca so aregood for stuffing with squash blossoms and other bulky ingredientsor cut into long totopos for canapés. Available in blue and white. yes, salt can be added, but avoid other additions if you want the tortilla to rise and be pliable.(seeds and such will make your tortilla very tough)

This recipe makes eight street taco sized tortillas, or 6 larger ones. So break the dough into the number of pieces you need. I break them into 8 golf-ball sized balls. 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. If it’s not getting brown in about 3 minutes, the pan isn’t hot enough. Have fun with these homemade tortillas and be sure to share your favorites or adaptions in the comments below!!! And my latest recipe was a long time coming. I mean I have tacos almost every week. But I always use store-bought flour or corn tortillas. However I decided to change it up and make my own. And since blue corn tortillas are hard to find at the store, I figured I'd try these first. And blue corn tortilla recipes contain 20% more protein than those made form white or yellow corn. They also have less starch and a lower glycemic index (GI).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. Tortillas are a type of flatbread that is typically made from specific cornmeal that originated in Mexico but are now popular all over the world. They can be eaten plain or folded and filled with various ingredients, such as shredded pork carnitas or juicy birria, vegetables, cheeses, and fresh salsas. Once you get the hang of things, you can cook two tortillas at once. 😉 You can have multiple skillets going at the same time if making bigger batches. Water: Use warm water for the best results when mixing masa harina. Start with the recommended measurement, but you will need to adjust the amount added depending on your specific masa harina, altitude, and humidity.

The dough should incorporate well, without being crumbly, but also not wet. Like the consistency of silly putty or play doh. Mix flour, salt and baking powder in a medium bowl. Add the oil and mix into fine crumbs using your fingers. Add hot water and stir and kneed a for minute or two, right in the bowl until very smooth and form a ball. Cover with a wet kitchen town (or plastic wrap) and let sit 30 minutes (or up to 3 hours). Do a tester, see notes. On a floured surface, roll the dough into a 12-inch log. Slice it in half, then half again, and into halves or thirds so you have 8 or 12 pieces roughly the same size. Roll into balls. Cover with a kitchen towel. To reheat, you can place the tortillas directly on an open flame and cook for 10 seconds before flipping. Continue to flip and cook until the tortilla is warmed through and pliable. Or place a skillet or griddle on high heat. Once hot, add the tortilla, cooking on each side for 30 to 45 seconds per side, repeating until heated through and pliable. Here in the post, I’ll share a few key points- but please scroll down to the recipe card for detailed directions. Tortilla Dough: 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:Recipe cost calculations are based on prices found in the top 5 U.S. grocery chains. As such, prices may vary based on your location. All prices are in USD. Homemade blue corn tortillas are just like regular corn tortillas made with masa. You can make tacos and quesadillas, or eat them with your favorite Mexican main dishes. Medium (2-tablespoon) cookie scoop (optional): Pro tip!! A medium (2-tablespoon) cookie scoop is the perfect size to easily measure out the proper amount of dough to make standard (5-6 inch) tortillas. Highly recommend. That said, if you do not own a medium cook scoop, you can just use a spoon to eyeball (or weigh) the an approximately 2-tablespoon scoop of dough. Masa harina literally translates to dough (masa) flour (harina), and it starts out as maize (field corn) that has been soaked and cooked with an alkali such as slaked lime (calcium hydroxide). This process is called nixtamalization, and the result is hominy. Nixtamalization softens the corn and loosens the hull so it can be easily removed. Also, an important byproduct of this process is the way in which the lime reacts with the corn during this process, making the corn’s niacin digestible. Masa harina: Which translates in Spanish to mean “corn flour,” but please note that masa harina is different than cornmeal and American cornflour (which is just finely-ground corn meal). Mexican masa harina is made from nixtamalized corn, so if you peek at the ingredient label, it should always include both corn (maíz) and hydrated lime. Maseca is the most popular brand of Mexican masa harina, available in white, yellow or blue. Or if you are looking for an organic masa marina, I would recommend Bob’s Red Mill. It is typically available either in the Latin American section or the flour/baking section of your local grocery store.

Try these home-made, fresh blue corn tortillas. They are easy to make, deliver a superior result and the dark blue color makes for some interesting taste and color combinations. Try making fish tacos with them, you will love the result. Also great with tomatillo chipotle salsa. Soleri, D; Cleaveland, D. (1993). "Seeds of strength for Hopis and Zunis". Seedling. 10 (4): 13–18. Archived from the original on 2010-06-20 . Retrieved 2010-08-07. 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. In a nutshell, masa harina comes from dried corn kernels, treated with lime (calcium hydroxide from limestone) which softens the kernels and makes them more easily digestible. And food? Denver really was a steak and potato place only 2 decades ago. But like the brewing industry, the food industry has gone ahead in leaps and bounds. Cafes, foods from all over the world and many with a healthy aspect. I can’t help but think the great beer has dragged the food industry along for the ride. It’s easy to find places in Denver where you can pair your food and beer, much like wine pairing.

Fresh Blue Corn Tortillas

Place a ball of dough between two sheets of plastic and press with a tortilla press or heavy casserole dish. The tortilla should come out around 1/8″ or just slightly thinner. If you can’t press it that thin, just roll it a few times with a rolling pin to flatten even further. Make chips: When your tortillas start going stale, it’s the perfect time to make chips for chilaquiles. Yoeme Blue - Native-Seeds-Search". shop.nativeseeds.org. Archived from the original on August 25, 2015.