Blue Corn Tortillas 1kg (40)

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Like many other blue foods, blue corn is rich in antioxidants and anti-inflammatory properties. Compared to white or yellow corn, it also has less starch, which makes its glycemic index lower. Pinch off equal size pieces of dough and roll each one into a ball (we found them to be 85g or 1.80 oz on the kitchen scale for a good size taco. For smaller street tacos, try 70g.) Place the dough balls onto a plate and cover the dough with a wet paper towel as you finish creating more of them.

Use a dish towel that has been washed without any strong soaps and does not have fabric softener.Often these smells will transfer to the tortilla! Or you can also line the dish towel with paper towels inside to act as a barrier (I do this regardless) ? What to serve with corn tortillas Place the tortillas in your tortilla warmer until ready to eat. Why Did My Tortillas Turn Purple/Pink? If you decide to turn these tortillas into delicious chips, you'll want to dip them into restaurant-style salsa! All you need is a blender and less than 5 minutes for perfect salsa. My favorite part of tortilla making is how intuitive it is. If the dough feels dry, you simply add a bit more water. If my tortilla falls apart when removing it from the press, I re-roll it and try again. It’s hard to get wrong. It just takes practice. And now you get to practice too. What Tools Do I Need? Tortilla PressWhen fresh, our corn tortillas are best eaten soft, simply warmed through. Serve them in a basket and eat as you would bread alongside a meal or fill with a topping for soft tacos.

A recommendation service that carefully researches each product and consults with experts across many disciplines. Nonetheless, this hasn’t stopped companies from expanding their horizons – wheat flour tortilla chips are another popular option. However, while these are higher in fibre, the change in ingredients does create a change in texture, with these being much flakier and generally lighter. Blue tortillas, which are the ones used in our recipe. It is made from blue corn masa which is more nutritious and with a different flavor. This type of masa dough is used mostly when making quesadillas, sopes, and tlacoyos. You simply cannot beat fresh corn tortillas. In Mexico they are delivered each morning like a milk-man. To pin this recipe and save it for later you can use the Pin button on the recipe card, the sharing buttons above or below this post, or on any of the photos above.To make them all the same size, use a kitchen scale or roll the dough into a log and then cut in half. Cut each half in half again, and so on until you have about 10 small balls. High nutritional properties: Excellent source of fatty acids, as well as vitamin A, vitamin E, phosphorus and calcium, among other vitamins and minerals. It is the most nutritious and the one with the most antioxidant compounds. 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. If you're looking for a little variety in your tortilla repertoire, blue corn tortillas are a great option. They have a slightly sweet flavor, they're gluten free, and have a beautiful color that will set them apart from your average white corn or flour tortilla. Plus, they're perfect for tacos, burritos, nachos, and quesadillas.