Blue Corn Tortillas 1kg (40)

Product Information

Heat a cast-iron skillet or a comalover medium heat. Also, prepare a clean kitchen towel to wrap tortillas as you cook them to keep them warm. Finally, cut 2 plastic sheets about 10×10 -inches (25×25 cm) each. Cover with the other plastic sheet and then place over a heavy baking dish pressing firmly to shape a 6-inch (15cm) round blue tortilla. 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.

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. 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. Blue corn tortillas are a type of tortilla made with blue corn instead of regular white or yellow corn. The result is a soft tortilla with a blueish color, more nutritious and healthy thanks to the type of corn used.It also contains antioxidants, fiber, vitamin C and essential fatty acids such as oleic and linoleic, sources of omega 3 and 6.

Instant Blue Corn Masa Flour– it’s simply corn that has been treated with hydrated lime. I use the “Maseca” brand. You can also use this in other recipes, such as empanadas, tamales, and gorditas. Place the tortillas in your tortilla warmer until ready to eat. Why Did My Tortillas Turn Purple/Pink? Okay, now that your dough is nice and rested and the press is prepared, it's time to make nice little balls of dough. Let that dough rest for 15 to 30 minutes by covering the bowl with a damp kitchen towel so it doesn't dry out. In a medium bowl add blue masa harina and start adding water while mixing with your hands until combined.Street Food10cm corn tortillasare the perfect street food size used by taqueros; this size is great for parties, as it is still easy to eat standing up, or served as a starter. Allow 6-8 per person on average.Available in bothblue and white.

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 Heat the oil in a saucepan over a medium heat. Cook the onion, chilli and garlic until soft but not coloured. Add the courgette flowers, chard or spinach to the pan and cook until wilted. Season with salt. Masa harina is a type of corn flour that's made from ground dried corn kernels. It's a very soft flour, which makes it ideal for tortillas as well as tamales and other Mexican dishes. 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.Use your hands to roll about 16 individual balls of dough, equal in size. You may find it helpful to slightly wet your hands while rolling the individual tortillas. Not only are they a pretty color, the pigments responsible for their blue shade, anthocyanins, may have additional health benefits. “Studies have shown that corn anthocyanins may have anti-inflammatory benefits and may also help to control body weight,” says Tasneem Bhatia, M.D., a doctor, nutritionist, and author of the 21-Day Belly Fix. Anthocyanins also show up in foods like berries and red wine, where studies have linked them to reduced risk of cardiovascular disease, cognitive decline, and cancer. Divide the dough into 8 equal portions. Form balls of dough and cover them with a damp kitchen towel to prevent dough from drying. In a large mixing bowl, whisk together the kosher salt and masa harina to evenly disperse the salt through the flour.

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. They are free from preservatives and therefore need to be refrigerated or the freezer. They are also free from GMO ingredients and naturally gluten free. Pinch off equal size pieces of dough and roll each one into a ball (we found them to be 85g or 1.80 oz on the kitchen scale for a good size taco. For smaller street tacos, try 70g.) Place the dough balls onto a plate and cover the dough with a wet paper towel as you finish creating more of them. 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: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.