Blue Corn Tortillas 1kg (40)

Product Information

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. You can make this dough in advance and store it, wrapped in cling film, in the fridge for a few days.

Lay the raw blue tortilla on the skillet and cook for about 40-45 seconds, then flip it up and cook for another 45 seconds. Okay, now that your dough is nice and rested and the press is prepared, it's time to make nice little balls of dough. That’s why we were delighted to discover an exception to that rule: Blue corn chips. “They are made from blue corn, a lesser-known variety native to Mexico and parts of New Mexico, where you can find them in some tortillas and hot beverages called atoles,” says Marina Chaparro, R.D., a clinical dietitian and national spokesperson for the Academy of Nutrition and Dietetics. RELATED: What One Nutritionist Ate In An Entire Week (In Pictures) Business Insider. Food52. The Tastemaker Conference. Essence Magazine. Food Blogger Pro. Country Living. Buzzfeed. MSN. Good Housekeeping. Tasty. Eat Blog Talk. The Every Girl. Self. Delish. PARADE. Taste of Home. Well + Good. 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.

Use your hands to roll about 16 individual balls of dough, equal in size. You may find it helpful to slightly wet your hands while rolling the individual tortillas.

Nowadays, this delicious mushroom is consumed in soups, moles, crêpes, tacos, and even in drinks such as Oaxacan esmoloc. Cook for a couple of minutes, if you use fresh huitlacoche you might need to add a little bit of water to finish the cooking. Adjust salt to taste and set aside. Divide the dough into 8 equal portions. Form balls of dough and cover them with a damp kitchen towel to prevent dough from drying. You simply cannot beat fresh corn tortillas. In Mexico they are delivered each morning like a milk-man.

Blue Corn Tortillas

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.

Heat a dry frying pan over a medium heat. Cook the tortillas, one or two at a time, until they change colour and start to puff up slightly; this will take about 2 minutes. Flip them over and repeat on the other side. Set aside. Blue corn tortillas are a type of tortilla made with blue corn instead of regular white or yellow corn. The result is a soft tortilla with a blueish color, more nutritious and healthy thanks to the type of corn used. Anyway, I love your recipe and I love your blog, your recipes not only are authentic, even with substitution to make them easier for us, but they all look so yummy! like I literally want to link the monitor haha (the tamales for instance, they really look fluffy and delicious).My husband's homemade tortillas only need a few ingredients, a tortilla press, and some love before they're ready for your favorite Latino dishes or to be the vessel for all your taco fillings tonight! Jump to: Now, add about 2 tablespoons of the huitlacoche mixture on top, making sure everything is on one side of the tortilla. In a medium bowl add masa harina and start adding water while mixing with your hands until combined. Instant Blue Corn Masa Flour– it’s simply corn that has been treated with hydrated lime. I use the “Maseca” brand. You can also use this in other recipes, such as empanadas, tamales, and gorditas. But when indigenous people, driven by famine discovered its nutritional properties, plus its delicious taste, it gained popularity and widespread consumption ensued.