Blue Corn Tortillas
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Blue Corn Tortillas
  Corn  
Last updated 6/12/2012 12:58:47 AM. Recipe ID 21616. Report a problem with this recipe.
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      Title: Blue corn tortillas
 Categories: 
      Yield: 4 Servings
 
  1 1/2 c  Blue corn meal
  1 1/2 c  Boiling water
    3/4    To 1 cup all purpose flour
 
  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 in
  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.
  
  These tortillas are soft to eat, and not at all tough. Because they
  contain a little wheat flour, they are also relatively easy to
  handle; you can pat them out by hand, then roll them to an even
  thickness if need be. They are cooked quickly in a hot ungreased
  skillet, then wrapped in a towel to stay soft and warm until ready to
  be eaten.
  
  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.
  
  Yield: Makes eight blue corn tortillas approximately 8 inches in
  diameter.
  




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Recipe ID 21616 (Apr 03, 2005)

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