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Blue Corn Tortillas | Cook Books » Baker's Dozen

Blue Corn Tortillas


Serving Size : 1
Ingredients
for prepare Blue Corn Tortillas
:
Amount Measure Ingredient - Preparation Method
1 1/2 cups blue corn meal
1 1/2 cups boiling water
3/4 cup all purpose flour - up to 1
recipe Blue Corn Tortillas

You will need a medium-sized bowl, a griddle
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or heavy skillet at least 8 inches in diameter, and a rolling pin.
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Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes.
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Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4
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cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4

Blue Corn Tortillas

cup of flour into the dough (and if necessary, use a little more). The dough will be soft
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but not at all strong. Return the dough to the bowl and cover. Let
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rest for 30 minutes. Divide the dough into eight pieces. Between well-floured palms, make flat round
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patties out of each of the eight and set aside. Heat your griddle over medium high heat,
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making sure that it is hot before you cook the first tortilla. On a well-floured surface
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(as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in
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diameter. (We find it easiest to first pat out the dough with our fingers or between our palms,
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and then to roll out the tortilla at the very last just to make it
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uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one
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minute on each side. The tortillas will be flecked with brown on both sides.
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When cooked, remove and wrap in a kitchen towel. Stack one on top

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of another. Yield: Makes eight blue corn tortillas approximately 8 inches in diameter.






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