Blue Corn Tortillas 1kg (40)

Product Information

Huarache is a large oval shape usually fried in a little oil and topped like a pizza, also good to replace the traditional two tortillas in huevos rancheros with one huarache. Available in both blue and white. 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. Look for visual clues that your tortilla is done. If it begins looking very dry/dehydrated, it’s past time to remove. You may also find it necessary to lower the heat setting as the comal begins to retain heat. Cover the bowl with plastic wrap and let the corn tortilla dough rest for 15 to 30 minutes before continuing.

Table15cm corn tortillas area great size for home use, perfect to serve at the tablein atortilliera to mop up sauces or for tacos with chunkier fillings, or for making quesadillas, enchiladas and huevos rancheros, they are available in both white and blue.You definitely want to be sitting down to eat these tortillas, with a napkin to hand. Allow 2-3 per person on average.Available in both blueand white. For drinking, I recommend this refreshing Tamarind drink or Tepache, both options pair perfectly with this recipe. How To Keep Quesadillas Warm Thank you for supporting small independent business. We at the little tortilleria produce some of the best, most authentic tasting fresh corn tortillas in the UK. Atostadais a fried tortilla,totoposare tortillas that have been cut into triangles before frying, and ataquitois a taco that is filled and rolled up into a cigar shape before frying. How else can you use stale tortillas? Cut them into strips before frying to make a crunchy soup garnish. 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.Due to the great popularity of this type of grain these days and its low production, some people paint the white masa dough with colorants to simulate a blue tortilla. Now, add the huitlacoche and season with salt and epazote. I am using dried epazote in this recipe, but feel free to use fresh if you have it, just chop it as you do with cilantro. There are many different varieties of tortillas, but today we're talking blue corn tortillas, which use blue kernel corn flour instead of yellow or white ones. These tortillas have a slightly sweet, earthy flavor and lovely blue color that sets them apart. Origins of the Tortilla Our blue corn tortillas are made from naturally blue corn and can range from grey to green-blue in colour. Blue tortillas look particularly good when fried, contrasting with colourful toppings like avocado, prawns and radishes. The process of making masa harina begins with soaking the corn in water and lime (calcium hydroxide) for several days to make it easily digestible, before grinding it into a dough. Then, this dough is dried into what we know as masa harina!

Now, add about 2 tablespoons of the huitlacoche mixture on top, making sure everything is on one side of the tortilla. Blue corn tacos with zucchini. A vegetarian and healthy recipe made with zucchini, tomatoes, and onions.

Introduction

If you live in Mexico, some farmer’s markets sell this delicacy by weight. You won’t find it easily in northern states, but most likely in center and south states. Some supermarkets sell it fresh too, look for it at the fresh produce aisles. However, the huitlacoche quesadilla is by far the most popular form of consumption, especially in central and south Mexico. Where to buy huitlacoche? You can make this dough in advance and store it, wrapped in cling film, in the fridge for a few days. There are more than 60 kinds of corn grown in Mexico. Most of them are suitable for preparing tortillas. If you include flour and low-carb tortillas, you have loads of options to make this recipe.

But when indigenous people, driven by famine discovered its nutritional properties, plus its delicious taste, it gained popularity and widespread consumption ensued. Heat an ungreased heavy-based frying pan. 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. Keep the tortillas warm. Place the pressed tortilla onto the hot skillet and cook on each side for 45 seconds to 1 minute. If it puffs up, don't panic that's a good thing! 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 Add a tortilla to a dry frying pan over a medium-high heat. Toast both sides until warmed through with little brown spots. If your tortilla puffs up, superstition has it that you’ll fall in love… on the other hand, if you drop a tortilla then you may have some unexpected visitors!Transfer the huitlacoche quesadilla to a serving plate and cover it with a kitchen towel to keep it warm. Keep warmed tortillas in a clean folded cloth (a tea towel is perfect) until you are ready to serve them – the sooner the better.

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.

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 Press Once ground the hominy is able to form a soft dough unlike untreated corn – cornmeal, corn flour, grits or polenta – which cannot. The hominy is then dried and ground into a fine, soft flour known as masa seca or masa harina. It's referred to as "instant" because you just have to add water to rehydrate the hominy flour to form the soft dough which can then be made into tortillas, tamales, sopes, tlacoyos, huaraches, papusas, gorditas and the list goes on. Again, keep in mind, because this flour has been made from corn that has been nixtamalized, you cannot substitute cornmeal or corn flour in recipes calling for masa harina. Corn tortillas are a healthier choice than flour tortillas de harina, but of course, you can use also those. In Central Mexico the most common tortillas used for quesadillas are: