Blue corn tortillas were not as readily available when I was growing up in Los Angeles. Most common were the white and yellow corn tortillas sold in large packs at the tortilla factories and Mexican markets. Blue corn is native to Mesoamerica and is utilized in many traditional dishes. Tortillas, tamales and atoles (warm beverage) are just a few of the dishes. It’s deep blue/purple color is full of antioxidants and provides nutrients after being cooked in lime(cal), calicium hydroxide. Today’s post combines blue corn masa harina with ap flour to yield a soft, pliable and delicious tortilla!
It’s ok to step outside of the box!
When it comes to recipes, I do not limit myself. This holds true for tortillas as well. Over the years I have experimented infusing different flavors and natural colors to both corn and flour tortillas. Have you ever prepared red chile infused corn or flour tortillas. How about pink corn tortillas? Green chile flour tortillas are pretty tasty!
Step by step video!
I know I mention this often, but the whole video thing is a game changer for me. One thing I will say though is that I feel content creators spend a lot of time trying to produce that perfect video and sometimes lose sight in really sharing details about the recipes. Don’t come at me, lol! I too hurry through some videos as well to keep up with the everchanging algorithm. This is not easy job. Retail work is not an option for me anymore. Chronic back pain prevents me from doing a lot of the things I could do before.
Choose the products that work for you!
If you were to ask me what my favorite products, I enjoy using for tortillas, I would be honest. Masa harina from Masienda and King Arthur flour are staples in my pantry. They can be a little bit more compared to other brands and nothing against the other brands. I still use Maseca brand on occasion. It’s perfectly fine. Before I was able to remodel my kitchen, I managed with literally only 2 1/2 feet of counter space. Did I like it? No! But I made it work even when I was the busiest developing recipes for two major websites. The point is, that if you seriously want to accomplish it, you will no matter what!
Corn tortillas vs flour tortillas!
There are some dishes or tacos that corn tortillas are a must. Then there are some dishes that I need a dang flour tortilla. I need it! Lol! Example, chorizo con huevo? Flour! Asado de puerco? Definitely flour! Frijoles con chorizo with cheese? No question! Harina! Al pastor, cochinita pibil, barbacoa, birria, nopales en salsa? Cor, corn, corn, corn and corn! Carne asada is up for debate because in northern Mexico a carne asada taco with a homemade flour tortilla is amazing!
I have been through many styles of corn tortilla press since 1987! My favorite hands down is Masienda! I have experimented with the traditional cast iron, wooden in all sizes, lighter weight metal. None have worked as well as Masienda.
The timing to achieve that perfect puff with a mixed corn-flour tortilla is a little different, but not drastically. You need a good comal that does not move all around, holds the heat evenly and is without a lot of wear and tear. Plus, I designate one comal for flour and one for corn tortillas. I do not use them for anything else.
Plan your meals around tortilla making days. Have a plan as to which recipes you will prepare for your friends or family once you commit to 24 taco size tortillas. I don’t suggest freezing them because the masa harina tends to dry out and break.
If you are meal prepping and want to have fresh tortillas for several days ready in the refrigerator, do this. As you cook them, it is ok to stack them in the tortilla warmer for a short time. Then you need to spread them out, so they dry out for 20 minutes (10 minutes per side) before wrapping them in a thin kitchen towel then in a plastic storage bag refrigerated. Remember, they will only be good for 3-5 days if that.
Keep it simple when it comes to tacos!
Blue Corn-Flour Tortillas
Again, the best of both a blue corn tortilla and a soft flour tortilla for all of your favorite tacos!
Print
Pin
Rate
Course: Tortillas
Cuisine: Mexican
Prep Time: 1 hour
Cook Time: 30 minutes
let masa rest: 15 minutes
Servings: 24 Taco size
Ingredients
- 1/4 c natural rendered pork lard, beef tallow, vegetable shortening, unsalted butter or oil
- 2 cups blue corn masa harina
- 2 cups all-purpose flour
- 2 cups hot water
- 3/4 tsp salt
- 1/4 tsp baking powder
Instructions
-
Heat the 2 cups of water and mix in the salt until it dissolves. Set it aside.
-
Add the lard to a large bowl. If it is more on the solid side, mix it with a spoon until it looks creamy. Mix in the blue corn masa harina and all-purpose flour.
-
Mix in the baking powder. Gradually mix in the hot salted water a little at a time. You may not use it all or you may need just a little more. I used 1 3/4 cups hot water. The dough should feel soft and kind of pillowy. Is that a word? Lol! Roll 24 equal masa balls. Place in bowl and cover with plastic wrap. Let them rest for 15 minutes.
-
After 8-10 minutes preheat you griddle(comal) to medium heat. Set up your little work area near the stove. Press the masa balls on a press lined with thin plastic until mostly even. These will be slightly thicker than an all-corn tortilla.
-
Peel plastic away carefully and cook on preheated comal. When you begin to see lots of bubbling, flip! Cook for another 20-30 seconds. If they are browning too fast, lower the temperature on the griddle. You want to see some golden-brown spots, but not too dark on both sides of the tortillas. Place the cooked tortillas stacked in between a clean kitchen towel or in a tortilla warmer lined with a thin kitchen towel. The towel will absorb the extra moisture. Repeat until you are done. Enjoy the tortillas while they are warm. Let them cool before storing.
Like this:
Loading…
Previous Post: « More Nopales! Cactus Recipes!
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.