Blue Corn Tortillas 1kg (40)

Product Information

Blue Corn Tortillas You will need two 7 to 8-inch squares of plastic (I use a quart-sized zip top bag), a tortilla press or other flat smooth object such as a dinner plate or small cutting board to evenly flatten the dough into a tortilla shape.

All that exercise and hard work builds up a hearty thirst. And the best way to beat that thirst is to have a long, cold beer and the best range of beers in the world is in Denver, no doubt about it. Keep warmed tortillas in a clean folded cloth (a tea towel is perfect) until you are ready to serve them – the sooner the better. Heat a cast-iron skillet or a comalover medium heat. Also, prepare a clean kitchen towel to wrap tortillas as you cook them to keep them warm. Finally, cut 2 plastic sheets about 10×10 -inches (25×25 cm) each. Bite Size6cm corn tortillasare our smallest size, they areeasy to eat with a glass in one hand, and perfect for canape-style nibbles. Allow 8-10 per person on average. Available in blue and white. Carefully peel away the top sheet of plastic. Lift the tortilla and place it, wet side, onto your dominant hand so that at least half of the tortilla is hanging off the side of your palm. Carefully peel away the second piece of plastic. Position the tortilla that is hanging off your hand over the griddle and gently lay the tortilla onto the griddle or heated skillet, moving your hand away from you in one slow but fluid movement.

In a large mixing bowl, whisk together the kosher salt and masa harina to evenly disperse the salt through the flour.

When 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. Just like white or yellow corn, there are an infinite number of ways to use blue corn. Test it out in some of these recipes: It was originally developed by the Hopi, the Pueblo Indians of the Rio Grande in New Mexico, and several Southeastern Tribes, including the Cherokee. [2] It remains an essential part of Hopi dishes like piki bread. Blue corn meal is a corn meal that is ground from whole blue corn and has a sweet flavor. It is also a staple of New Mexican cuisine used commonly to make tortillas. [4] Varieties [ edit ] Blue corn contains high levels of anthocyanins, which is what give it the blue tones. This is the same antioxidant found in other blue/purple/red plants including berries. Stephen, Alexander M. (1936), Parsons, Elsie Clews (ed.), Hopi Journal of Alexander M. Stephen, New York: Columbia University Press, pp.961, 1191

The Latest

In 100 grams of blue corn tortilla (Sakwavikaviki), the protein content is 7.8%, [12] compared to 5.7% in yellow corn tortillas. [13] Anthocyanins [ edit ] Masa harina is a type of corn flour that's made from ground dried corn kernels. It's a very soft flour, which makes it ideal for tortillas as well as tamales and other Mexican dishes. While your ball of dough is taking a nap, you prep your tortilla press and get a hot cast iron skillet going. You can store homemade blue corn tortillas in an airtight container in the fridge for up to 5 days or in the freezer for months by following these steps:

Once cooked, cover the tortilla with a clean kitchen towel to keep warm and pliable. Pressing the Tortillas Victoria brand tortilla press. Blue corn tortillas are as easy to make at home as regular yellow or white corn tortillas are. You just have to be able to get your hands on the blue corn instant masa flour or "harina" in Spanish. The blue masa harina (and in turn the blue tortilla) is considered much healthier than its white and yellow counterparts. It has 20% more protein, less starch, and has a lower glycemic index, making it a fantastic taco-filling-holder choice for people with diabetes or on diets. It also gets it's pretty blue color from anthocyanins, the same thing that gives red wine and blueberries their pretty color and health benefits! 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. Serve immediately or allow to cool completely, then place in a zip-top bag, seal firmly and refrigerate.

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 Have fun with these homemade tortillas and be sure to share your favorites or adaptions in the comments below!!! Pipián mole verde. This flavorful mole is made with a flavorful sauce prepared with pepitas seeds and spices.