Blue Corn Tortillas
These tortillas have such a nice colour and flavour. I made my own flour by grinding some Hopi corn we grew in our organic garden.
I'm going to serve them with shredded goat cheese, chicken and tomatoes. Yum!
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- 1 1/2 c
- organic blue corn meal
- 1 1/2 c
- boiling filtered water
- 3/4-1 c
- spelt flour or all purpose
1If you have a cast iron skillet heat it up on medium heat. I used my tortilla grill. I also used my tortilla press, but you can roll the tortillas out into 7-8" rounds if you like.
2Place the cornmeal in a bowl and pour the hot water over it. Stir, mix well and let it sit for 15-20 minutes. Then, mix in 1/4 cup of all purpose flour into the dough. Knead 2-3 minutes. If necessary use a little more flour. You want a softish type of dough. Return the dough to the bowl and cover and leave set for 1/2 hour.
3Divide the dough into 8 pieces. Make into 8 balls and press one ball on the tortilla press. If using your hands flour them and press one dough ball into a patty to about 7-8" around, or you can also make a patty and roll it out with a rolling pin, that's easier. Make sure it's even all around.
4Cook each tortilla for 1 minute on each side. They will be flecked with brown on both sides.
5When cooked remove, wrap in a towel in a little pile. Serve warm with your favourite fillings.