How To make Blue Corn Tortillas
1 1/2 c Blue corn meal
1 1/2 c Boiling water
3/4 c All purpose flour; (3/4 to
-1) Recipe by: BAKERS' DOZEN (ALFORD AND DUGUID)SHOW 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. -----
How To make Blue Corn Tortillas's Videos
Homemade Blue Corn Tortillas
These fresh, easy, delicious, 3-ingredient blue corn tortillas make the perfect addition to your Taco night menu. They taste better and are more cost-effective than packaged tortillas, and they come together in minutes flat.
Full Recipe:
Blue Corn Tortillas (Quick & Easy Recipe)
Switch things up with fresh, rustic, and beautiful blue corn tortillas in 30 minutes or less. All that's needed is 2 ingredients and a little water for the perfect base to serve on your next taco night.
Ingredientes en Español
2 tazas de masa harina azul
1/2 cucharadita de sal
1 1/8 taza de agua caliente
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How a fat stack of Corn Tortillas can change your life.
In today’s video, I’m going to show you some recipes and a framework that explain how to use corn tortillas when they are fresh, dry, and stale, so you’ll no longer look at that leftover stack with disdain, but instead, as a source of creative weeknight dinners.
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⏱ TIMESTAMPS:
0:00 Intro
1:35 Why do corn tortillas get dry and crumbly?
4:02 What's the best way to reheat tortillas?
6:33 What to make with Dry Tortillas
10:22 How to make tortilla chips & other things
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Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
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Homemade CORN TORTILLAS! Easier than you think. #shorts #corn #tortillas #mexicanfood #food #tacos
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This Corn Tortilla Technique Took me 50 Tries
Homemade corn tortillas are so easy to make and taste way better than anything you are going to get from the store, plus its only 3 ingredients.
Contrary to what you may think it’s corn tortillas, not flour tortillas, that are most commonly used throughout Latin cuisine. With its warmer climate, corn is a staple throughout these countries and is readily available all year round. It is essentially as important as our wheat here in the United States.
Corn tortillas are made from finely ground corn kernels, also known as maseca, and mixed with water and salt. It is no more difficult than that.
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Ingredients for this recipe:
• 3 Cups Masa Harina
• 1 Teaspoon Salt
• 2 2/3 Cup Warm Water
Corn tortillas
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