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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Blue Corn Tortillas Recipe

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This recipe for Blue Corn Tortillas is from Friends in Knead, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C blue corn meal
1 1/2 C boiling water
3/4 to 1 C all purpose flour
Directions:
Directions:
You will need a medium sized bowl, a griddle or heavy skillet at least 8 inch 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 C of flour. Knead for 2 to 3 minutes, incorporating the 1/4 C 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 you 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.

 

 

 

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