How To make Blue Corn Tortilla Stack
3 c Salsa de chile colorado
12 Blue corn tortillas
Vegetable oil 2 c Chicken cooked and diced
2 c Grated monterey jack cheese
1/2 c Pine nuts toasted
Cilantro finely diced 1/2 Red onion diced
12 Limes cut into wedges
Make the Salsa de Chile Colorado: Preheat the oven to 350 degrees. In a medium size skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp. Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten. In an ovenproof baking dish large enough to hold 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas. Top each tortilla with 1/4 cup of the cooked chicken. Top the chicken with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 tortillas, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas. You should have 4 stacks. Pour the remaining Salsa de Chile Colorado over all the stacks. Bake for about 15 to 20 minutes. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.
How To make Blue Corn Tortilla Stack's Videos
Blue Corn Tortillas: NO TORTILLA PRESS NEEDED!
Those amazing blue corn tortillas are made with only 2 ingredients! And you don't even need a tortilla press to make them perfect. Blue corn masa is achieved by mixing harina Azul and water, that's it!
Use blue tortilla to make blue corn tacos, quesadillas, or just to pair with your favourite Mexican main dishes.
Get the full recipe & tips here ???????? :
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#bluecorntortillas #bluecornmasa #bluetortilla
Make Tortillas Like a Mexican Grandma (The Easy Way)
Even a so-so corn tortilla made at home is better than the best one at your local grocery store (unless, of course, you live in Texas and have HEB!). But this video series is for the taco-eaters who won't settle for anything less than a world-class tortilla. Using hot water instead of lukewarm drastically changes the masa's texture. Finding clues for proper hydration separates the amateurs from the pros. An innate sense of how hard to press will bring everything together into a corn tortilla so perfectly pliable and resilient that you couldn't crumple it, even if you tried.
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???? HOW TO MAKE THE PERFECT CORN TORTILLA ✨️ #shorts
✨️ Fresh, warm, and homemade! Watch as I take you through the process of making delicious corn tortillas from scratch. Get ready to satisfy your cravings with this easy and authentic recipe! ????????????
????Corn Tortillas ????Makes 12
: : INGREDIENTS : :
2 cups masa harina
1/2 tsp salt
1.5 cups warm water
: : INSTRUCTIONS : :
1. In a bowl, mix together the masa harina, salt and warm water. If it feels too sticky add some more masa harina. Vice versa, if it feels to dry add some more water.
2. Tip out onto a clean work surface and knead for a few minutes until completely combined. Divide the dough into 12 balls.
3. To flatten, place the ball in-between two pieces of parchment paper. Roll with out into a circle of 1/8 inch thickness. Alternatively, use a tortilla press if you have one (this is a lot easier).
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Corn Tortillas (Perfect Puff, Masa Harina Brands, Skillet types)
Corn Tortillas (Perfect Puff, Masa Harina Brands, Skillet types)
00:00 Intro
00:52 Masa Harina Brands
02:49 Making the Dough with Maseca (and the basic recipe)
05:42 Making the Dough with Bob’s Red Mill
06:33 Pressing Tortillas
08:01 Troubleshooting the Pressing step
08:54 Cooking Tortillas
13:02 Pan Materials
14:17 Low to High Flip Variation
14:39 Troubleshooting the Puff
15:35 How to Prevent Sogginess and Storage Instructions
16:44 Toasting Tortillas to Serve
17:36 Practice Suggestion and Scaling the Recipe
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Tortilla Press (mine is 8 inches in diameter)
Bob’s Red Mill Masa Harina
The tortilla press is generally cheaper to buy online, but masa harina is cheaper to buy in your local store.
For about 16 tortillas:
200g masa harina
2.8g salt (1 tsp Diamond Crystal Kosher or 1/2 tsp Table salt)
300g water for Maseca and White Masienda / 275g water for Bob’s Red Mill
In a medium bowl, mix masa harina and salt with a big spoon or spatula. Heat the water to 140F (60C) and add to the bowl. Mix with a spoon until all the water is absorbed. Knead by hand for 2 minutes and check the texture. When you press a clean, dry finger into the dough, the finger should come away with only a faint residue. Add more water or masa harina as necessary.
Rest the dough for 30 minutes covered with a damp, and thoroughly wrung out paper towel. Resting longer is fine as long as you use it the same day and keep the paper towel damp at all times. Divide into 28 gram portions and roll into balls. Portioning into balls and resting can be done in any order.
Set a small teflon pan on medium-low heat and another pan on medium-high heat (this pan can be made out of any material, but ideally not teflon. Cast iron or carbon steel are the best.) Prepare a small bowl or pot with a lid and two pieces of paper towels to steam the tortillas after cooking. Cut 2 rectangular pieces of plastic from a gallon zip lock bag to fit your press. Work with 1 ball of dough at a time.
1) press the ball of dough to the thickness of a quarter
2) cook for 20 seconds on each side in the low heat pan (no color should develop)
3) flip the tortilla into the high heat pan for 30-60 seconds on each side or just until it puffs and starts to color
4) put it in a pot between towels and cover with a lid leaving a bit of a crack
Let the tortillas rest in the covered pot for 5 minutes. Remove the lid, but keep them covered with paper towels. Crisp up in some fat (ideally lard) before serving. Use the same day and if storing for many hours, wrap them up after they cool completely.
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Easy Homemade Tortilla Chips (Fried or Baked)
Skip the store-bought bag and make homemade tortilla chips instead! Here’s how we make traditional fried tortilla chips as well as baked tortilla chips in our own kitchen. ⬇️ Recipe Ingredients are below ⬇️
• 10 corn tortillas or use more for more chips, stale or dried out tortillas are best
• 3/4 to 1 cup neutral, high-heat cooking oil; suggested: avocado oil, safflower oil, peanut oil or vegetable oil
• Sea salt to taste
► PRINTABLE RECIPE:
► RELATED VIDEOS
• Homemade Soft Corn Tortillas:
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• Easy Red Salsa:
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How to Make Corn Tortillas That Taste Amazing: 3 Ingredients, Super Easy, and Perfect for Taco Night
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While supermarket tortillas are convenient, they pale in comparison to homemade versions. Luckily, making them is easier than you might think. The ingredient list is short, the dough is forgiving, and you don’t need a tortilla press.
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