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. And Mexican? I can’t really think of a cuisine which goes better with beer than Mexican. And from humble roots 20 or 30 years ago in Denver, the Mexican food scene has also matured with many, healthy options available. It is here in Denver I first tasted the delights of fish tacos and also corn tortillas rather than wheat varieties. Corn tortillas actually have taste and they are more filling than their wheat counterparts. 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.

Here in the post, I’ll share a few key points- but please scroll down to the recipe card for detailed directions. Tortilla Dough: The process of making masa harina begins with soaking the corn in water and lime (calcium hydroxide) for several days to make it easily digestible, before grinding it into a dough. Then, this dough is dried into what we know as masa harina! Table15cm corn tortillas area great size for home use, perfect to serve at the tablein atortilliera to mop up sauces or for tacos with chunkier fillings, or for making quesadillas, enchiladas and huevos rancheros, they are available in both white and blue.You definitely want to be sitting down to eat these tortillas, with a napkin to hand. Allow 2-3 per person on average.Available in both blueand white. Freezer: Homemade corn tortillas will store in a freezer-safe container or bag for up to 6-8 months. When you’re ready to eat them again, thaw the tortillas overnight in your fridge. To make masa harina, corn kernels are dried then soaked in calcium hydroxide in a process called nixtamalization. This process is what makes masa harina different from corn meal, which has not undergone this process. The nixtamalization makes it possible to easily incorporate the flour into a dough, which is just called masa. The masa is used to make all kinds of foods, like tamales, tortillas and gorditas. Where to Find Blue Masa Harina

The history of tortillas

Varieties of blue corn cultivated in the Southwestern United States vary in their respective contents of anthocyanins, the polyphenol pigment giving the corn its unique color. [14] Anthocyanins having the highest contents are cyanidin 3-glucoside (most abundant), pelargonidin and peonidin 3-glucoside. [14] Food uses [ edit ] Heat the skillet over medium-high heat for 4 minutes. It should sizzle when you add a drop of water. They are free from preservatives and therefore need to be refrigerated or the freezer. They are also free from GMO ingredients and naturally gluten free. Chips - Cut the tortillas into triangles and then deep fry or bake. They're great for chilaquiles con huevos.

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. Keep warm: If you’re about to use your corn tortillas for a meal, keep them in a tea towel (or tortilla warmer) as you finish cooking the batch. This traps the steam and makes them soft and pliable. Cover the bowl with plastic wrap and let the corn tortilla dough rest for 15 to 30 minutes before continuing. 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 Our soft corn tortillas are a product of this vast experience and and we are determined to produce the very best tasting tortillas in the UK.Take a tortilla and drizzle some lemon on it. Wait for one minute, the fake tortillas will discolor much faster when the lemon is placed. Whereas, authentic blue tortillas color will take about 10 minutes or more to fade. Blue masa harina and blue masa Ingredients 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. Add half a cup of water to the flour and knead with your hands to start hydrating the dough. Add another half cup of water to the mix and knead with your hands, get it incorporated, then add the rest of the water.

You can find blue masa harina at most Mexican or Latin American grocery stores. If your regular grocery has a large Mexican food section, you might be able to find it there. It is traditional in Mexico to use a comal. The closest thing to this is simply using a dry cast-iron skillet.Use a baking dish: You don’t need a tortilla press for corn tortillas. Any flat plate or baking dish will get the job done (although a press will make life easier). Aronson, Earl (December 1, 1990). "Blue Corn: A Food Fad Lasting for Centuries". Los Angeles Times. Archived from the original on November 6, 2012 . Retrieved April 19, 2012. After learning how to make homemade flour tortillas earlier this month, it’s time to learn how to make their famous (and naturally gluten-free!) counterparts… Divide dough into smaller dough balls (the larger the dough ball, the larger the tortilla), 16-18 small balls. Cover the dough balls with a damp kitchen towel to keep them moist. Making small balls of masa dough.