Place tortillas on zipper bags in small batches. Vacuum as much air as possible before sealing the bag. 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.

Like many other blue foods, blue corn is rich in antioxidants and anti-inflammatory properties. Compared to white or yellow corn, it also has less starch, which makes its glycemic index lower. Transfer the huitlacoche quesadilla to a serving plate and cover it with a kitchen towel to keep it warm.Water: Use room temperature water, if you use warm water or hot water the masa will slightly cook and change in texture. In a medium bowl add blue masa harina and start adding water while mixing with your hands until combined. 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.

After a few days, when dried out slightly, our tortillas can be fried or baked (either cut up or whole) to give them a new lease of life – just as stale bread is great toasted. These are for dishes such as tostadas, chilaquiles, crispy tacos, flautas and of course totopos (corn chips). In Mexico, corn is precious and it’s never allowed to go to waste. Homemade blue corn tortillas are just like regular corn tortillas made with masa. You can make tacos and quesadillas, or eat them with your favorite Mexican main dishes. Heat the oil over medium heat in a sauté pan. Add first the onions and cook for 2 minutes, then add garlic and cook until fragrant. Add jalapeños and tomatoes, then cook while stirring constantly until vegetables are slightly soft.

What Tools Do I Need?

Now you have options: place either a dinner-sized plate, a quarter-sized sheet pan, or a small cutting board centered on top of the ball of dough, place your hand on the center of whatever you're using and gently, but firmly push straight down. Our corn tortillastwo colours, white or blue andare made in London from Mexican nixtamalized field corn that has been dried and milled into a flour, called masa harina. The dough is then rolled, cut into circles and baked on our machine ‘El Monstruo’. 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. Serve immediately or allow to cool completely, then place in a zip top baggie, seal firmly and refrigerate. Use leftover tortillas within 3 days.

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. Take a tortilla and drizzle some lemon on it. Wait for one minute, the fake tortillas will discolor much faster when the lemon is placed. Whereas, authentic blue tortillas color will take about 10 minutes or more to fade. Blue masa harina and blue masa Ingredients Some researchers in Mexico have found that blue corn tortillas contain about 20% more protein than the ones made with white corn kernels, making them healthier in many ways. 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. Use your hands to roll about 16 individual balls of dough, equal in size. You may find it helpful to slightly wet your hands while rolling the individual tortillas.Huarache is a large oval shape usually fried in a little oil and topped like a pizza, also good to replace the traditional two tortillas in huevos rancheros with one huarache. Available in both blue and white. 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. 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. Heat a cast-iron skillet or a comalover medium heat. Also, prepare a clean kitchen towel to wrap tortillas as you cook them to keep them warm. Finally, cut 2 plastic sheets about 10×10 -inches (25×25 cm) each. Now, add about 2 tablespoons of the huitlacoche mixture on top, making sure everything is on one side of the tortilla.