Best 3 Hopi Blue Corn Tortillas Recipes

BLUE CORN TORTILLAS

Steps:

• In a large bowl, add all ingredients and mix with a spatula or clean hands until all ingredients are combined.
• Knead with hands until the masa comes together. About 5 minutes. (Masa should not crack when you press it with your hands. If it cracks then it's too dry. Add one tablespoon of warm water at the time to reach the right consistency. The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more maseca to correct this.)
• Roll masa into golf sized balls to make about 12 tortillas. Cover with cling wrap or damp towel to prevent masa from drying. Let rest for 5 minutes.
• Heat the comal, griddle or iron skillet on medium high heat.
• Place one masa ball on the tortilla press between a freezer plastic bag. Press the top down over the dough to flatten it to about ⅛ inch thick. If you like them thinner, rotate the plastic with the tortilla and press gently one more time.
• When the comal is hot, place the tortilla gently with your hands on it. Cook for 15 seconds. Using a spatula or your hands, flip tortilla then cook for 50 to 55 seconds more. Turn the tortilla one more time and cook for another 50 to 55 seconds.
• Place the tortillas in a clean kitchen towel and stack them up as you cook them (see notes). This will finish the cooking process and will keep the tortillas soft.

HOPI BLUE CORN TORTILLAS RECIPE - (3.6/5)

Steps:

• In a medium bowl, sift the flour, nutmeg and white pepper together. Set the mixture aside. In a large bowl, pour the boiling water over the cornmeal and stir to mix. Allow the cornmeal to rest and cool for 5 to 15 minutes. When the cornmeal mixture is cooled, work the sifted flour mixture in to the cornmeal. Knead the dough for 1-2 minutes. Pinch off 10 balls of dough. Meanwhile, heat a griddle over medium-high heat. Once the griddle is hot, start pressing each ball of dough in a baking-parchment-lined tortilla press. Toast each tortilla for at least 2 minutes on either side. The tortilla is done when dark brown spots begin to appear on its surface. These tortillas are best enjoyed right off the griddle, but you may store them in an air-tight container and reheat for later usage.

BLUE CORN TORTILLAS

Steps:

• You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin.
• Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes.
• Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another.