Recipe courtesy of Cuchara Restaurant

Onfalia's Four-Color Corn Tortillas

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  • Level: Intermediate
  • Total: 1 hr 10 min (includes resting time)
  • Active: 1 hr
  • Yield: 12 tortillas
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Ingredients

32 ounces corn flour

3 dried guajillo peppers 

1/2 poblano pepper

5 tablespoons refried black beans

Directions

  1. Separate the corn flour into four 8-ounce portions.
  2. Guajillo pepper masa: In a blender, blend the guajillos with 1/4 cup water until smooth. Combine with one portion corn flour and mix by hand until firm in texture.
  3. Poblano pepper masa: In a blender, blend the poblano with 1/4 cup water until smooth. Combine with one portion corn flour and mix by hand until firm in texture.
  4. Bean masa: In a blender, blend the refried beans with 1/4 cup water until smooth. Combine with one portion corn flour and mix by hand until firm in texture.
  5. Plain masa: Mix one portion corn flour with 1/4 cup water by hand until firm in texture.
  6. Let all four masas rest for 10 to 15 minutes.
  7. Form each masa into 1 1/2-inch balls. (Note: You will get fewer balls from the plain masa, since the other ones expand with the extra ingredients.) Put one ball of each color, touching, in the center of a metal tortilla press lined with plastic wrap. Cover with plastic and press firmly. Lift the handle and take the tortilla out, holding the plastic with your whole palm. Carefully lay the tortilla on a medium-hot griddle (see Cook's Note). Cook until the colors change to a darker shade. Flip the tortilla with a spatula and cook on the reverse side. Repeat with the remaining masa.

Cook’s Note

It is very important NOT to wear plastic gloves when transferring the tortillas to the griddle; the gloves could get stuck to the griddle and burn. Do not add any oil to the griddle or the masa.

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