Medium (2-tablespoon) cookie scoop (optional): Pro tip!! A medium (2-tablespoon) cookie scoop is the perfect size to easily measure out the proper amount of dough to make standard (5-6 inch) tortillas. Highly recommend. That said, if you do not own a medium cook scoop, you can just use a spoon to eyeball (or weigh) the an approximately 2-tablespoon scoop of dough. It was originally developed by the Hopi, the Pueblo Indians of the Rio Grande in New Mexico, and several Southeastern Tribes, including the Cherokee. [2] It remains an essential part of Hopi dishes like piki bread. Blue corn meal is a corn meal that is ground from whole blue corn and has a sweet flavor. It is also a staple of New Mexican cuisine used commonly to make tortillas. [4] Varieties [ edit ] Bite Size6cm corn tortillasare our smallest size, they areeasy to eat with a glass in one hand, and perfect for canape-style nibbles. Allow 8-10 per person on average. Available in blue and white.

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. Denver is a great place to discover good, Mexican food. The maturing of the food scene in Denver over the last 20 years from a steak and potato place (with some good Mexican) to a broad range of foods from many different cultures from around the world has been exciting to observe.In 100 grams of blue corn tortilla (Sakwavikaviki), the protein content is 7.8%, [12] compared to 5.7% in yellow corn tortillas. [13] Anthocyanins [ edit ] Unfortunately breeding corn for these by-products has increased the sugar content and reduced the nutritional value now found in most widely available corn varieties. So, there is not a lot of nutrition in yellow corn. So what is the alternative? About Blue Corn Serve immediately or allow to cool completely, then place in a zip-top baggie, seal firmly and refrigerate. Use leftover tortillas within 3 days. Classic white tortillas look amazing served alongside dark rich colours, whether it’s dried chilli purees, beans or barbecued meat.

This homemade corn tortilla recipe is easy to make with 3 ingredients and yields the most delicious, soft, foldable, and naturally gluten-free corn tortillas. Cover the cooked tortilla with a clean kitchen towel, paper towel, or tea towel so they stay warm and flexible as they gradually cool down. Congrats, you've made your own amazing, easy, homemade blue corn tortillas better than any popular brand you find at the store. Our Fave Sauces for Tacos If you love blue corn tortillas, try out our white corn tortillas or flour tortillas! 🌽 What are blue corn tortillas?Recipe cost calculations are based on prices found in the top 5 U.S. grocery chains. As such, prices may vary based on your location. All prices are in USD. In a medium bowl add blue masa harina and start adding water while mixing with your hands until combined. Mix flour, salt and baking powder in a medium bowl. Add the oil and mix into fine crumbs using your fingers. Add hot water and stir and kneed a for minute or two, right in the bowl until very smooth and form a ball. Cover with a wet kitchen town (or plastic wrap) and let sit 30 minutes (or up to 3 hours). Do a tester, see notes. On a floured surface, roll the dough into a 12-inch log. Slice it in half, then half again, and into halves or thirds so you have 8 or 12 pieces roughly the same size. Roll into balls. Cover with a kitchen towel.

Taqueria12cm corn tortillas arethe size most often used in taquerias;slightly larger, they allow room for more toppings. Allow 4-6 per person on average.Available in both blue and white. Place one between two sheets of thin polythene, then press it to make a disc about 15cm in diameter.

Ingredients

Hot water: The amount of hot water needed may vary slightly, depending on the brand of masa harina that you use. Denver was the inspiration for our blue corn fish tacos. You can read more about the Denver food scene here. Read on for the recipe. Now you have options: place either a dinner-sized plate, a quarter-sized sheet pan, or a small cutting board centered on top of the ball of dough, place your hand on the center of whatever you're using and gently, but firmly push straight down. 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.