Blue Corn Tortillas
Here is quick and straight forward recipe for making your own Blue Corn Tortillas at home. Most blue corn harina is a slightly larger grind than traditional flours. Sometimes even as coarse as meal, especially when the corn is freshly ground.
Ingredients:
1. 3 cups Chimayo Chile Brothers Blue Corn harina.2. 1 and 1/2 teaspoon salt.
3. 3 cups boiling water.
Procedure:
Combine harina and salt. Slowly add boiling water, start with 2 cups, mix, and then just enough more to achieve a smooth dough. From slightly tacky to dry. Knead well, cover with a cloth and let stand for an hour. Divide dough into balls, and flatten between two sheets of wax paper or parchment as thin as possible. On medium heat, cook on a well seasoned comal (griddle) or a thick cast iron skillet works also. Turning them frequently to avoid burning. After about 3 to 4 minutes brownish spots should appear on each side when done.
Makes twelve 5-6 inch tortillas.
These are eaten with every meal in many places. Combine them with beans for a complete protein.
Enjoy! Chef Jason Blum
