Blue Corn Tortillas
Blue cornmeal is made from fermented hominy, like masa harina. It is ground from the dried kernels of blue corn, like the standard yellow and white cornmeal.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 25 minutesDifficulty: Easy
- 1½ cups blue cornmeal
- 1½ cups boiling water
- ½ tsp. kosher salt
- 1 cup all-purpose flour
- In a large bowl, combine cornmeal and boiling water. Stir and set aside to soften and cool for 30 minutes.
- To the cooled cornmeal, add salt and enough flour to create a soft dough. Turn onto a floured surface and knead for 5 minutes until smooth. Add flour only to reduce stickiness. Cover and rest 20 minutes.
- Turn dough out onto a floured work surface. Pinch off golf-ball-sized pieces of dough and roll into balls. With floured fingers, flatten into thin disks. Using a rolling pin, roll out disks no more than ¼" thick. If the dough becomes elastic and springs out of shape, allow it to rest for 5 minutes, then roll again as necessary.
- Preheat a griddle over medium heat. Cook until lightly golden but still pliable, about 1–2 minutes per side. Serve warm.