Blue Corn Tortillas 1kg (40)

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Yoeme Blue - Native-Seeds-Search". shop.nativeseeds.org. Archived from the original on August 25, 2015. You can also smash out the balls of dough using a heavy skillet or pie plate, just make sure to cover your work surface and the bottom of the skillet or pie dish with plastic wrap just like the tortilla press. And blue corn tortilla recipes contain 20% more protein than those made form white or yellow corn. They also have less starch and a lower glycemic index (GI). Take a tortilla and drizzle some lemon on it. Wait for one minute, the fake tortillas will discolor much faster when the lemon is placed. Whereas, authentic blue tortillas color will take about 10 minutes or more to fade. Blue masa harina and blue masa Ingredients You might be surprised to learn there are quite a few benefits of blue corn. Plus by using masa harina, these tortillas are gluten-free. Some benefits include:

Carefully peel away the top sheet of plastic. Lift the tortilla and place it, wet side, onto your dominant hand so that at least half of the tortilla is hanging off the side of your palm. Carefully peel away the second piece of plastic. Position the tortilla that is hanging off your hand over the griddle and gently lay the tortilla onto the griddle or heated skillet, moving your hand away from you in one slow but fluid movement. Mix masa harina and salt in a medium bowl. Add oil and hot water and stir with a fork . Kneed a for minute or two, right in the bowl until very smooth and form a ball. Cover with a wet kitchen town (or plastic wrap) and let sit 2o minutes (or up to 3 hours). Do a tester, see notes. Roll the dough into a 12-inch log. Slice it in half, then half again, and half again so you have 16 pieces roughly the same size. Roll into balls. Cover with a kitchen towel.Unfortunately breeding corn for these by-products has increased the sugar content and reduced the nutritional value now found in most widely available corn varieties. So, there is not a lot of nutrition in yellow corn. So what is the alternative? About Blue Corn Keep warm: If you’re about to use your corn tortillas for a meal, keep them in a tea towel (or tortilla warmer) as you finish cooking the batch. This traps the steam and makes them soft and pliable. This third flip will often get the tortilla to puff up beautifully, letting you know the insides are cooked through. Magic!

To the masa harina you can keep it simple by just adding salt and water, or play with adding flour and fat. Or even try adding sourdough! Color: Fake blue tortillas are more intense and uniform in color, while the authentic will look more greyish.Heat a cast-iron skillet or a comalover medium heat. Also, prepare a clean kitchen towel to wrap tortillas as you cook them to keep them warm. Finally, cut 2 plastic sheets about 10×10 -inches (25×25 cm) each. Now, this next part is crucial for a soft tortilla result: remove the tortilla to a tortilla warmer (or bowl) that is lined with a clean kitchen towel. Cover the tortilla with the towel and then cover the warmer with its lid (or a bowl with a plate). This allows for steam to finish cooking the tortillas, creating a more pliable finished tortilla. Serve immediately or allow to cool completely, then place in a zip top baggie, seal firmly and refrigerate. To reheat, you can the tortillas directly on an open flame and cook for 10 seconds before flipping. Continue to flip and cook until tortilla is warmed through and pliable. Or place a skillet or griddle on high heat. Once hot, add the tortilla, cooking on each side for 30-45 seconds per side, repeating until heated through and pliable. Use leftover tortillas within 3 days. It is traditional in Mexico to use a comal. The closest thing to this is simply using a dry cast-iron skillet. They are free from preservatives and therefore need to be refrigerated or the freezer. They are also free from GMO ingredients and naturally gluten free.