Learning how to make blue corn tortillas from scratch is simple to do. Make several batches for a party or stick them in the freezer to use all week long. Blue corn tortillas are a versatile part of Mexican recipes like tasty cheese nachos or chicken enchiladas with verde sauce.
To make blue corn tortillas, you will need:
- Three-quarters of a cup corn meal
- A quarter cup all-purpose flour
- One cup blue corn meal
- One cup hot water
- Half a teaspoon salt
- One tablespoon vegetable oil
- A rolling pin
- A medium-size bowl
- Plastic wrap
- Mix the ingredients together in a medium-size bowl. Include the flour, corn meal, blue corn meal and salt.
- Add half a cup of water. Mix all ingredients together; continue adding water until the mixture is smooth and stiff. Form into a large ball after kneading and folding for three minutes.
- Place the blue corn tortilla dough in an oiled bowl. Cover with a towel or plastic wrap and let it rest for fifteen minutes.
- Roll the corn tortilla dough into a thick log. Cut the dough into twelve parts by cutting it in half, then halving each portion until there are twelve.
- Roll each section into a ball, and flatten with a roller. Place plastic wrap in between each six-inch corn tortilla as you stack them on top of one another.
- Heat a lightly oiled griddle or large skillet on medium heat. Cut each blue corn tortilla into round shapes with a knife and place into hot oil.
- Cook on each side for one minute. After flipping, gently flatten with a spatula while cooking to puff up the tortilla.
- Place the blue corn tortillas on a cooling rack. Stack them in a napkin-lined basket or tortilla warmer and cover, if using them immediately.
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