Blue Corn Tortillas 1kg (40)

Product Information

In a nutshell, masa harina comes from dried corn kernels, treated with lime (calcium hydroxide from limestone) which softens the kernels and makes them more easily digestible. Ingredient amounts: The amount of hot water needed will vary depending on the brand/type of masa harina that you use. I also recommend weighing the masa harina if you own a kitchen scale, versus using measuring cups, to be sure that you measure the accurate amount. In a large mixing bowl, whisk together the kosher salt and masa harina to evenly disperse the salt through the flour.

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! The tortillas will continue to steam inside the towel, making them flexible- so they fold instead of break! Basic nutrition report per 100 grams: 18449, Tortillas, ready-to-bake or -fry, corn, without added salt". US Department of Agriculture, National Nutrient Database; Standard Reference 28. 2016. Archived from the original on 15 November 2017 . Retrieved 11 June 2017. 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.

Tortilla Dough:

And as with most great things in life, practice! Practice! Practice! These babies are worth the effort. Blue Corn Tortillas

Classic white tortillas look amazing served alongside dark rich colours, whether it’s dried chilli purees, beans or barbecued meat. These homemade blue corn tortillas use just 3 ingredients and are better than anything you can buy at the store. As they say, fresh is always best!My favorites tortillas are a combo of masa harina and flour, or a combo of masa harina and sourdough. After learning how to make homemade flour tortillas earlier this month, it’s time to learn how to make their famous (and naturally gluten-free!) counterparts… One less gadget in the kitchen, plus the added benefit of being able to see through the clear glass pan to see how thin the tortilla is!

Freezer: Homemade corn tortillas will store in a freezer-safe container or bag for up to 6-8 months. When you’re ready to eat them again, thaw the tortillas overnight in your fridge. If the tortilla doesn’t puff while cooking means you need to cook the blue tortilla a little longer. Also, you can press a little bit with your hands (carefully) or with a spatula to make it puff. Blue masa harina is a gluten-free maize flour with a more intense, nuttier flavor than white or yellow varieties. It makes intensely flavored tortillas and tamales with a dusky blue hue.

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yes, salt can be added, but avoid other additions if you want the tortilla to rise and be pliable.(seeds and such will make your tortilla very tough) Thank you so much for answering so promptly! I might have some flour still left over I can try a smaller batch as u suggested. First time around, I used more hot than warm water and poured the water lil by lil but the consistency against my hands always felt moist but still crumbly when I tried forming a small ball. (If that even makes sense lol.) Definitely not like masa. It’s still in the fridge waiting for me to get home. I’ll try all your suggestions. To be on the safe side, I’ll search for Maseca Blue Masa before going home. I read they make it. I never knew that! And yes, I did add the oil, baking soda and tapioca from another recipe I happen to find with blue corn flour. It’s NOT that common btw lol. Also my hands turned purple messing with the dough. Is that supposed to happen? I haven’t read anyone say that’s happened to them One last thing…do u think adding some regular masa to a fresh batch will help? I read by someone that tortillas cannot be made with just any type of cornmeal/flour, unless it’s made with masa harina? Something about it being specially made for that very purpose. I don’t know. Blue corn has been grown for centuries in Mexico, and it grows best in states like Chihuahua, Oaxaca, Tlaxcala, and Estado de México. Serve immediately or allow to cool completely, then place in a zip-top baggie, seal firmly and refrigerate. Use leftover tortillas within 3 days.