Blue Corn Tortillas 1kg (40)

Product Information

Like all corn, blue corn is gluten-free but unlike its white and yellow counterparts, according to a study conducted by scientists in Mexico and published in the Society of Chemical Industry, it is higher in protein than its lighter counterparts and also has less starch which places it lower on the glycemic index (GI). Carefully peel away the top sheet of plastic. Lift the tortilla and place it, wet side, onto your dominant hand so that at least half of the tortilla is hanging off the side of your palm. Carefully peel away the second piece of plastic. Position the tortilla that is hanging off your hand over the griddle and gently lay the tortilla onto the griddle or heated skillet, moving your hand away from you in one slow but fluid movement.

Keep warm: If you’re about to use your corn tortillas for a meal, keep them in a tea towel (or tortilla warmer) as you finish cooking the batch. This traps the steam and makes them soft and pliable. Cover the dough with a wet kitchen towel to rest for at least 20 minutes (or feel free to refrigerate for up to 4 days). How to press a tortilla (with or without a tortilla press):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. yes, salt can be added, but avoid other additions if you want the tortilla to rise and be pliable.(seeds and such will make your tortilla very tough)

Make chips: When your tortillas start going stale, it’s the perfect time to make chips for chilaquiles. You will need two 7-to-8-inch squares of plastic (I use a quart-sized zip-top bag), a tortilla press or other flat, smooth object such as a dinner plate or a small cutting board to evenly flatten the dough into a tortilla shape.You can also smash out the balls of dough using a heavy skillet or pie plate, just make sure to cover your work surface and the bottom of the skillet or pie dish with plastic wrap just like the tortilla press.

Because the corn has been nixtamalized, the ground hominy is able to form a soft dough unlike untreated corn — cornmeal, corn flour, grits or polenta — which cannot. The hominy, now in its dough form, is dried, then ground into a fine, soft flour known as masa seca or masa harina. It’s “instant” because you just have to add water to rehydrate it to form the soft dough, which can then be made into tortillas, tamales, sopes, tlacoyos, huaraches, pupusas, 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. 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. Easy - Add all of the ingredients to a bowl, mixing to combine before pressing and cooking in a skillet!a b "Rio Grande Blue Corn New Mexico Farming Conference" (PDF). Archived from the original (PDF) on 2018-09-19 . Retrieved 2018-09-18. Fine sea salt: To bring out the delicious corn flavor in our corn tortillas. If you are using standard table salt, note that you will need to use slightly less. If the tortilla doesn’t puff while cooking means you need to cook the blue tortilla a little longer. Also, you can press a little bit with your hands (carefully) or with a spatula to make it puff. Oversized 20cm corn tortillasthese are big! and being made corn are more delicate than flour, roll (not fold)for traditional burritas or huge flautas, they make giant quesadillas like you find in Oaxaca so aregood for stuffing with squash blossoms and other bulky ingredientsor cut into long totopos for canapés. Available in blue and white.

Keep warmed tortillas in a clean folded cloth (a tea towel is perfect) until you are ready to serve them – the sooner the better. 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. Ingredient amounts: The amount of hot water needed will vary depending on the brand/type of masa harina that you use. I also recommend weighing the masa harina if you own a kitchen scale, versus using measuring cups, to be sure that you measure the accurate amount.Peel away the top sheet of plastic. Lift the tortilla and place it, wet side, onto your dominant hand so that at least half of the tortilla is hanging off the side of your palm. Carefully peel away the second piece of plastic. Position the tortilla that is hanging off your hand over the griddle and gently lay the tortilla onto the griddle or heated skillet moving your hand away from you in one fluid movement. Cover the bowl with plastic wrap and let the corn tortilla dough rest for 15 to 30 minutes before continuing. In Mexico, they have been consumed since Prehispanic times. You can find them as tortillas de maíz azul and are popular in southern and central states such as Oaxaca, Chiapas, and Tabasco, to name a few. While your ball of dough is taking a nap, you prep your tortilla press and get a hot cast iron skillet going.