Blue Corn Tortillas 1kg (40)

Product Information

You can make this dough in advance and store it, wrapped in cling film, in the fridge for a few days. Okay, now that your dough is nice and rested and the press is prepared, it's time to make nice little balls of dough.

These tortillas are gluten-free. Corn is naturally gluten-free Are Blue Corn Tortillas Keto Friendly? All of these properties help maintain proper blood glucose levels. It is also a natural laxative and aids digestion.Doritos Tangy Cheese is one of the archetypal tortilla chips. They'll get your tastebuds dancing with their rich flavour, and the texture is something that we will all no doubt recognise from childhood. Surprisingly, they have one of the lowest salt contents per serving, which is thankfully not reflected in the taste! 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. 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. Heat oil in a fryer, or a deep pan, to 180C. Fry tortillas in a single layer for about 1 minute, turning to ensure they cook evenly. Remove from the fryer or pan – they will still be pale but will continue to brown as they cool – and leave to drain on kitchen paper. If you like, sprinkle with salt while still warm. When cool, they can be stored in an air tight container. 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.

If you don’t live in Mexico, your best option is to buy it canned. There are many brands that sell this product, and you will find them mostly at Mexican food stores or in some supermarkets in the international food aisle. Pipián mole verde. This flavorful mole is made with a flavorful sauce prepared with pepitas seeds and spices.

To store your corn tortillas, you want to put them into a zip top bag with as much air pressed out as possible. Air will cause your tortillas to dry up and get hard and brittle. Store them in the fridge for up to 3 days. 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. Water: Use room temperature water, if you use warm water or hot water the masa will slightly cook and change in texture.

Huitlacoche, also known as Cuitlacoche is a type of fungus (think mushroom) that is found growing on corn in the field. Most corn farmers outside of Mexico consider it a nuisance and discard it. In Mexico, however, it is considered a delicacy with many nutritional benefits. Like all corn, blue corn is gluten-free but unlike its white and yellow counterparts, according to a study conducted by scientists in Mexico and published in the Society of Chemical Industry, it is higher in protein than its lighter counterparts and also has less starch which places it lower on the glycemic index (GI). On a gas stove,you can place them directly on the flame and heat thru on both sides. This is my preferred method as the char flavor on the tortilla is so delicious!Line your tortilla with a fresh, clean kitchen towel and use it to store your tortillas after cooking. You want to ensure that the lid remains tightly closed so that your tortillas stay warm and don’t lose too much moisture. Comal Carbon steel comal with metal handles Begin by adding the instant blue corn masa flour and salt to large mixing bowl. Then slowly add the hot water. Use your hands to mix the dough until it is soft, hydrated, and pliable. If it still feels dry, add more water, about a 1/2 tablespoon at a time.