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.
Ingredients
- 1 1/2 cups blue corn meal
- 1 1/2 cups boiling water
- 3/4 to 1 cup all purpose flour
Directions
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.
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By ep081598
Salinas, CA
on December 05, 2012
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Blue corn tortillas are tasty but this recipe won't work. Put the amount of flour you want in a bowl. Add room temp water and hand mix until you get a dough that is not sticky, like when you make bread dough. Roll into balls. Use a TORTILLA PRESS. These are made for corn. Wood ones are superior to metal presses. You can find these in Hispanic markets. Don't press too hard or you won't be able to handle the tortillas for the griddle. Practice will tell you when to turn them. Both sides should be light brown. You've done it right when they puff like frogs (froggies. You don't need to use Cal or lime with blue corn masa. I eat them right there with butter or queso fresco. Enjoy.
By dtworivers
Vancouver, USA
on April 26, 2012
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This did NOT work well. The dough was amazing wet. We were not able to use it at all. If I could rate it less than one I would.
By carolj11536731
Wilmington, DE
on January 09, 2011
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I added 2 cups of flour and it was still so sticky I had a hard time getting it rolled out. Maybe needs to soak longer to soak up the water better?
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