BLUE CORN TORTILLAS
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 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.
Provided by Food Network
Categories side-dish
Yield Makes eight blue corn tortilla
Number Of Ingredients 3
Steps:
- 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 TORTILLAS
Now that the cooler weather is here I can get back into making some meals that require heating up the kitchen :). These tortillas have such a nice colour and flavour. I made my own flour by grinding some Hopi corn we grew in our organic garden. I'm going to serve them with shredded goat cheese, chicken and tomatoes. Yum!
Provided by Jo Zimny
Categories Other Main Dishes
Time 45m
Number Of Ingredients 3
Steps:
- 1. If you have a cast iron skillet heat it up on medium heat. I used my tortilla grill. I also used my tortilla press, but you can roll the tortillas out into 7-8" rounds if you like.
- 2. Place the cornmeal in a bowl and pour the hot water over it. Stir, mix well and let it sit for 15-20 minutes. Then, mix in 1/4 cup of all purpose flour into the dough. Knead 2-3 minutes. If necessary use a little more flour. You want a softish type of dough. Return the dough to the bowl and cover and leave set for 1/2 hour.
- 3. Divide the dough into 8 pieces. Make into 8 balls and press one ball on the tortilla press. If using your hands flour them and press one dough ball into a patty to about 7-8" around, or you can also make a patty and roll it out with a rolling pin, that's easier. Make sure it's even all around.
- 4. Cook each tortilla for 1 minute on each side. They will be flecked with brown on both sides.
- 5. When cooked remove, wrap in a towel in a little pile. Serve warm with your favourite fillings.
- 6. Enjoy!
CORN AND WHEAT TORTILLAS
It is easy to go to the store and buy your tortillas, but I don't like GMO in my food, and it's in most of the corn you buy unless it specifically states it's GMO free. I feel better knowing what's in my food! I used a combination of Masa, Spelt and Whole Wheat flour in these and it worked out really nice. I love the...
Provided by Jo Zimny
Categories Flatbreads
Time 40m
Number Of Ingredients 9
Steps:
- 1. Heat your water in a small sauce pot to 105-120'F.
- 2. Lightly oil the bowl of your food processor with a silicone brush.
- 3. Combine all the flours, baking soda, cream of tartar, shortening and salt. Put it into the bowl of your food processor.
- 4. Turn the processor on and start adding the warm water until the dough pulls away from the sides and starts to roll around.
- 5. Remove the dough sprinkle some oil on it and knead for at least 5 minutes.
- 6. Transfer to a lightly oiled bowl. Cover with a tea towel and set in a warm place for 30 minutes.
- 7. I turned on my oven with the light on and when it reached 100'F I turned it off, then put the bowl with the dough in it on a glass plate and put it into the oven. This worked great.
- 8. When done, remove the dough bowl from the oven. The dough should be nice and soft, slightly sticky and pliable.
- 9. Make about 16-1 oz balls and put them back in the bowl and cover with the tea towel.
- 10. Heat up a tortilla griddle or cast iron fry pan without any oil. Make sure its good and hot. I use gas so medium high was plenty hot.
- 11. Roll out a ball and put it on the hot tortilla griddle for 1 minute, flip and cook for 1 more minute. If you have a tortilla press by all means use it, I have one and it's so much easier then rolling the dough out.
- 12. Stack each finished tortilla on a plate. The tortillas will get a bit stiff when they cool so you can warm them in a tortilla warmer in the microwave or you can reheat them in your fry pan for 20-30 seconds on each side.
- 13. Serve with your favourite fillings.
- 14. Enjoy!
CHIPOTLE MAYO AND BLUE CORN TORTILLA CHIPS CORN ON THE COB
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare a grill for medium-high heat.
- Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
- Spread the chipotle mayo over the corn. Roll in the crushed corn chips and finish with a squeeze of lime juice.
BLUE CORN AND SPELT TORTILLAS
Living in New Mexico inspires me to cook local foods. I came up with this hardly Tortilla recipe yesterday. I put chipotle seasoning and fresh cilantro right in the tortilla. We grew the maize in our garden and I ground it up to use in this recipe, and it gives the tortillas an interesting blueish colour. These could even be baked in the oven again to make tortilla chips.
Provided by Chef Joey Z.
Categories Breads
Time 50m
Yield 16 tortillas, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a cast iron fry pan. Do not add any oil to the pan!
- In a food processor combine the flours, cilantro and chipotle season and give them a mix.
- Add the warm water and process again until you have a nice dough.
- When it's done turn out on a floured board and knead for about 3 minutes.
- Divide the dough into 16 balls.
- If you have a tortilla press it will make this much easier. Put the tortilla ball in between the stretch wrap and press. The tortillas came out about 4" around, so they aren't big.
- If you don't have a press, just roll the tortillas out. Put them in a dish covered with stretch wrap until you are ready to cook them.
- Removed the tortilla and place in the hot fry pan and when the edges curl a little flip it over and let it cook for another few seconds. Check to see if you have some browning, if you do and the tortilla is dry take it off and cool.
- Repeat the above until you have 16 tortillas.
- I used a little tortilla dish to reheat them in the microwave. This probably will be necessary because they do get stiff if they get cold.
- Serve with your favourite toppings.
- Bon Appetit!
Nutrition Facts : Calories 147.2, Fat 1.5, SaturatedFat 0.2, Sodium 15.8, Carbohydrate 31.3, Fiber 3, Sugar 0.3, Protein 3.3
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