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| Blue Corn Tortillas Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 8
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Ingredients
1 1/2 cup blue corn meal
1 1/2 cup boiling water
3/4 to 1 cup all purpose flour
Cooking Directions:
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 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.
BAKERS' DOZEN ALFORD AND DUGUID SHOW #BD1A30
mexican
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