Blue Corn Tortillas 1kg (40)

Product Information

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. Huitlacoche, also known as Cuitlacoche is a type of fungus (think mushroom) that is found growing on corn in the field. Most corn farmers outside of Mexico consider it a nuisance and discard it. In Mexico, however, it is considered a delicacy with many nutritional benefits. For drinking, I recommend this refreshing Tamarind drink or Tepache, both options pair perfectly with this recipe. How To Keep Quesadillas Warm Homemade blue corn tortillas have an earthy, rich, and nuttier taste than regular yellow corn tortillas. Their deeper flavor profile is perfect to pair with some traditional foods like huitlacoche mushroom or mole sauces. Blue Corn (Maíz Azul) A recent study carried out by the Autonomous University of Mexico revealed that huitlacoche was consumed in colonial Mexico and was shunned by many tribes who considered it a waste product.

Let that dough rest for 15 to 30 minutes by covering the bowl with a damp kitchen towel so it doesn't dry out.While your ball of dough is taking a nap, you prep your tortilla press and get a hot cast iron skillet going. But because of the deep taste profile, we recommend the following recipes to pair with tortillas azules: Tortillas are a type of flatbread that is typically made from specific cornmeal that originated in Mexico but are now popular all over the world. They can be eaten plain or folded and filled with various ingredients, such as shredded pork carnitas or juicy birria, vegetables, cheeses, and fresh salsas. Look for visual clues that your tortilla is done. If it begins looking very dry/dehydrated, it’s past time to remove. You may also find it necessary to lower the heat setting as the comal begins to retain heat. 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.

Blue corn tortillas are as easy to make at home as regular yellow or white corn tortillas are. You just have to be able to get your hands on the blue corn instant masa flour or "harina" in Spanish.

Conversely, a low GI number means that the sugar hits the blood stream more slowly and more steady, keeping blood sugars even. This makes foods with a lower GI number a better choice for diabetics and people on a lower carb diet who still want to occasionally enjoy some healthier carb choices. 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. 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. The difference in taste between the blue and the white tortillas is negligible so choose your colour to contrast with your filling or topping.

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: Add half a cup of water to the flour and knead with your hands to start hydrating the dough. Add another half cup of water to the mix and knead with your hands, get it incorporated, then add the rest of the water. 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.Lay the raw blue tortilla on the skillet and cook for about 40-45 seconds, then flip it up and cook for another 45 seconds. Nowadays, this delicious mushroom is consumed in soups, moles, crêpes, tacos, and even in drinks such as Oaxacan esmoloc.

Use your hands to roll out about 16 individual balls of dough. I use a kitchen scale to ensure that my tortillas are of equal size, but this is not necessary – you can just eyeball it. My entire dough mixture this go around weighed about 494 grams, so I measure out 16 small balls that each weighed between 30-31 grams. Okay, now that your dough is nice and rested and the press is prepared, it's time to make nice little balls of dough. Classic white tortillas look amazing served alongside dark rich colours, whether it’s dried chilli purees, beans or barbecued meat.

Ingredients

Other more recent iterations include chips made from bean and legume flours. All of these will be higher in protein and are, therefore, a good option for those looking to up their intake. Legumes are rich in fibre as well. Again, the texture will be different, as these are known to be a little grainy, but they can be really delicious and healthier, too. Heat a cast-iron skillet or comal until smoky hot over medium heat. Place a corn tortilla and add a handful of shredded cheese on one side. The blue masa harina (and in turn the blue tortilla) is considered much healthier than its white and yellow counterparts. It has 20% more protein, less starch, and has a lower glycemic index, making it a fantastic taco-filling-holder choice for people with diabetes or on diets. It also gets it's pretty blue color from anthocyanins, the same thing that gives red wine and blueberries their pretty color and health benefits! Tortillas were invented by a Central American tribe called the Olmecs. According to historical records, they used blue and white corn to make their tortillas, which they ate with beans and other vegetables. The blue corn tortilla was first created in Mexico around 1000 A.D., when the Aztecs began farming blue corn.