flyinglentris
Disabled and Retired Veteran
Blue Corn Tortilla Flats:
The following recipe works just as well for Yellow Corn Tortillas. Just substitute Yellow Cornmeal Flour and Grits.
Ingredients:
1) Blue Cornmeal Flour - 2 Cups
NOTE: Raw Blue Cornmeal Flour has been used here instead of a Harina nixtamalized Blue Corn Flour to obtain a grainier Tortilla. If preferred, substitute a Blue Corn Harina to produce smoother Tortillas.
2) Blue Corn Grits - 1/4 to 1/2 Cup
3) Butter - 2 to 3 Tbsp.
4) Blue Agave Syrup 2 Tbsp.
5) Lime Juice - 2 Tbsp.
6) Water (warm) 1/4 to 1/2 Cup
NOTE: The ingedients above will produce four 6 to 7" Tortillas
NOTE 1: Tortillas are native to the Americas and were originally made with Corn. Wheat Flour Tortillas followed after introduction of Wheat by European settlement.
NOTE 2: Traditional Corn Tortillas are made from 100% unaltered Corn Flours. Mass produced Corn and Wheat Tortillas use nixtamalized Flours (for example, Masa Harina Corn Flour). Nixtamalization claims to improve the nutritional value of flours by pre-soaking the Corn or other Grain in an Alkaline solution (Limewater is commonly used). Nixtamalizing grain softens the grain, making it easier to grind into a fine soft flour. It does not necessarily improve its cohesive properties as a flour dough. It is not a requirement to use Masa Harina for making Tortillas, etc.
NOTE 3: Bleaching Flour is not the same as nixtamalization. All flours bleach naturally with age, but commercially mass produced bleached flour is aged faster using special bleaching agents (benzoyl peroxide and chlorine gas). Commercial bleaching of flours strips the flour of many important vitamins and minerals for the purpose of producing a whiter flour for baking purposes.
NOTE 4: Lard or Animal Fat is often used when making Tortillas, but is not a requisite. Substitutes like Olive Oil, Vegetable Oils or Butter are OK, or just water.
Procedure:
1) Melt or soften the Butter.
2) Combine Warm Water, Lime Juice, Butter and Blue Agave Syrup in a bowl and thoroughly mix.
3) Add and mix in the Blue Cornmeal Flour and Grits.
4) Knead the dough, adjusting flour or liquid content, for a puddy like feel that is not dry or sticky wet.
5) Roll the dough into dough balls which will produce 5-7" Tortillas.
6) Press or Flatten the dough balls to form the Tortillas.
NOTE: It is not necessary to have a Tortilla Press. Keep in mind that Native Americans did not have these devices. Flat rocks worked fine - or press by hand, after dusting with dry flour to prevent stickiness (Just like rolling any dough). Today, the dough balls are placed between plastic sheets and pressed with the plastic being peeled away afterwards. This procedure can be very delicate and requires some care.
7) Heat a lightly oiled griddle and gently lay the tortilla on it (The Tortillas will be very delicate, so take care). When the Tortilla no longer sticks to the griddle, turn it over and heat the other side. Browning is OK. Remove and stack aside.
NOTE: Blue Cornmeal Tortillas are very crumbly and will break up, if care is not taken. While in the pan, cover with a paper plate and flip the pan and all. Then slide the flipped Tortilla back into the pan to do the other side.
NOTE: Tortillas can be stored, refrigerated in plastic zip-locks for about 3 or 4 days, but might be enjoyed better, if used the same day they are created.
The following recipe works just as well for Yellow Corn Tortillas. Just substitute Yellow Cornmeal Flour and Grits.
Ingredients:
1) Blue Cornmeal Flour - 2 Cups
NOTE: Raw Blue Cornmeal Flour has been used here instead of a Harina nixtamalized Blue Corn Flour to obtain a grainier Tortilla. If preferred, substitute a Blue Corn Harina to produce smoother Tortillas.
2) Blue Corn Grits - 1/4 to 1/2 Cup
3) Butter - 2 to 3 Tbsp.
4) Blue Agave Syrup 2 Tbsp.
5) Lime Juice - 2 Tbsp.
6) Water (warm) 1/4 to 1/2 Cup
NOTE: The ingedients above will produce four 6 to 7" Tortillas
NOTE 1: Tortillas are native to the Americas and were originally made with Corn. Wheat Flour Tortillas followed after introduction of Wheat by European settlement.
NOTE 2: Traditional Corn Tortillas are made from 100% unaltered Corn Flours. Mass produced Corn and Wheat Tortillas use nixtamalized Flours (for example, Masa Harina Corn Flour). Nixtamalization claims to improve the nutritional value of flours by pre-soaking the Corn or other Grain in an Alkaline solution (Limewater is commonly used). Nixtamalizing grain softens the grain, making it easier to grind into a fine soft flour. It does not necessarily improve its cohesive properties as a flour dough. It is not a requirement to use Masa Harina for making Tortillas, etc.
NOTE 3: Bleaching Flour is not the same as nixtamalization. All flours bleach naturally with age, but commercially mass produced bleached flour is aged faster using special bleaching agents (benzoyl peroxide and chlorine gas). Commercial bleaching of flours strips the flour of many important vitamins and minerals for the purpose of producing a whiter flour for baking purposes.
NOTE 4: Lard or Animal Fat is often used when making Tortillas, but is not a requisite. Substitutes like Olive Oil, Vegetable Oils or Butter are OK, or just water.
Procedure:
1) Melt or soften the Butter.
2) Combine Warm Water, Lime Juice, Butter and Blue Agave Syrup in a bowl and thoroughly mix.
3) Add and mix in the Blue Cornmeal Flour and Grits.
4) Knead the dough, adjusting flour or liquid content, for a puddy like feel that is not dry or sticky wet.
5) Roll the dough into dough balls which will produce 5-7" Tortillas.
6) Press or Flatten the dough balls to form the Tortillas.
NOTE: It is not necessary to have a Tortilla Press. Keep in mind that Native Americans did not have these devices. Flat rocks worked fine - or press by hand, after dusting with dry flour to prevent stickiness (Just like rolling any dough). Today, the dough balls are placed between plastic sheets and pressed with the plastic being peeled away afterwards. This procedure can be very delicate and requires some care.
7) Heat a lightly oiled griddle and gently lay the tortilla on it (The Tortillas will be very delicate, so take care). When the Tortilla no longer sticks to the griddle, turn it over and heat the other side. Browning is OK. Remove and stack aside.
NOTE: Blue Cornmeal Tortillas are very crumbly and will break up, if care is not taken. While in the pan, cover with a paper plate and flip the pan and all. Then slide the flipped Tortilla back into the pan to do the other side.
NOTE: Tortillas can be stored, refrigerated in plastic zip-locks for about 3 or 4 days, but might be enjoyed better, if used the same day they are created.
