* Exported from MasterCook *
Tortillas, Blue Corn
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups blue corn flour -- (masa harina)
3/4 tsp. kosher salt
1 1/2 cups water -- warm
BLUE CORN FLOUR
Blue corn (also known as Hopi maize) is grown in Mexico and the
Southwestern United States, and is often ground into a flour. Blue
corn flour is a staple of New Mexican cuisine and is commonly used to
make tortillas.
Tortilla presses can be found at most kitchen or general merchandise
stores and are often less than $30.
Makes 15 (6") tortillas
Total time: 1 hour
Whisk together corn flour and salt; stir in water to combine. Gently
squeeze dough (it should feel like soft cookie dough). Add additional
water or corn flour, a little at a time, if dough seems too dry or
too wet. Cover dough with a damp cloth or plastic wrap and let rest 15 minutes.
Divide dough and shape into 15 ping pong-sized balls; cover with a
damp cloth or plastic wrap.
Gently press one dough ball in a zipper-lock freezer bag into a 1/8"
thick tortilla using a tortilla press; flip and press again.
Remove tortilla from press and freezer bag.
Cook tortilla in a preheated castiron skillet over medium-high until
slightly dry, 1 to 2 minutes per side. Transfer tortilla to a plate;
cover with a towel. Repeat pressing and cooking with remaining dough balls.
Per tortilla: Cal 54, Fat 1g, Carb 11g, Sod 98mg, Fiber 1g, Pro 1g
Source:
"Cuisine at Home, Oct 2018"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 55 Calories; 1g Fat (9.0%
calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 95mg Sodium. Exchanges: 1 Grain(Starch).
NOTES : 2022 - 0124