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Tortillas de Maíz Azul (Blue Corn Tortillas)

Tortillas de Maíz Azul (Blue Corn Tortillas)

Every time I make my own tortillas I feel very proud of being Mexican. Making tortillas is an art and I have to say that over the years I have been practising and perfecting this art.

I love making my own tortillas. I know that they look a bit hunting and you might think they look difficult to make, but believe me, they are not.

Growing up in Mexico it was easy to get hold onto these little beauties, we just have to pop to the tortilleria (a special shop that make tortillas) and buy as many kilos as we want. Then walk home with just made corn tortillas ready to be eaten, not forgetting having one rolled up with a bit of salt. But here in London I am not that lucky, so learning to make my own tortillas was a must.

These days, I know I can find good long life corn tortillas sealed in a packet, but nothing compares to the homemade ones that are just made, warm and delicious 🙂

There is nothing more delicious than eating a warm tortilla, my children love having the first tortilla that comes out, just the way I used to do it when I was a child and I was sent to the tortilleria, rolled up with a bit of salt.

Nowadays there are a few good brands of nixtamalized corn flour, my favourite one these days is “Naturelo”, they have two different types of flour, yellow and blue, because in Mexico we have a wide variety of corn (maíz). So today’s tortilla recipe is with Maíz Azul, blue corn, they are delicious, healthy and gluten free.

So don’t be afraid and give it a try and let me know how you get on, I would love to hear your thoughts.

Makes 20 tortillas

Ingredients

  • 2 1/2 cups of blue corn flour
  • 1/2 litre of lukewarm water

Equipment

  • Tortilla press
  • 2 pieces of thick plastic
  • Large non stick frying pan
  • 2 Tea towels
  • Large bowl

Method

Start by heating the frying pan at high heat.

Place the flour in the large bowl and start adding the water little by little. Try to mix with one hand and add the water with the other. Once all the water is added, mix the dough until all the flour comes together and forms a moist dough.

Continue mixing, there is no need to treat this dough like wheat flour, corn flour doesn’t have gluten, so it is very straight forward. Once the dough is form is ready.

Wash your hands and make sure that the masa (dough) is moist. Cover it with a tea towel.

Open your tortilla press and place one piece of plastic on the bottom, then make a 40 gr dough ball and place it on the middle of the tortilla press and place the other piece of plastic on top, closed the tortilla press and press gently making sure your tortilla is the thickness of a 2p coin.

Remove the plastic from the top and get the other plastic with the tortilla on your hand, flip the tortilla on your hand and remove the other plastic. Place it on to the hot frying pan. Count 10 sec and flip it (this avoid getting cracks on your tortilla). Then turn it a few times, your tortilla will fluff, once it does, it means it is cooked in the middle and it is done. Remove it from the heat and wrap it in a tea towel to keep it warm.

Continue doing the same with the rest of the dough. Make sure that your heat is not too hot. You might need to lower the heat at some point if it gets too hot.

These tortillas will keep in the fridge in a plastic bag for up to 3 days or more, but I doubt they last that long before they are eaten. Enjoy them with the filling of your choice! X

Listo!

Provecho!


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