Blue Corn Tortillas: NO TORTILLA PRESS NEEDED!
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- čas přidán 7. 07. 2021
- Those amazing blue corn tortillas are made with only 2 ingredients! And you don't even need a tortilla press to make them perfect. Blue corn masa is achieved by mixing harina Azul and water, that's it!
Use blue tortilla to make blue corn tacos, quesadillas, or just to pair with your favourite Mexican main dishes.
Get the full recipe & tips here 👇🏻 :
www.maricruzavalos.com/blue-co...
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Music:
Si Señorita by Chris Haugen
#bluecorntortillas #bluecornmasa #bluetortilla
This is genius, I've literally been sharing this video with all of my friends.
I liked how the tortilla inflated and deflated with steam blowing out of the hole lol 😂 anyways the tortillas look so professional and nice 👍🏼
I love this method because I can see the tortilla shaping up through the glass and that makes it easier to get right. Thanks for this video!
I wish I wouldve seen this before buying my tortilla press. Great video!!
Using a clear Pyrex dish is genius! I will get a tortilla press eventually but they’re not cheap so this will do for now. Thank you
Welcome, glad you liked the trick! :D
Thank you - Simple and excited to try and make my own.
Love it!!! So simple
Thank you! 😊
Wonderful!
Thank you :)
"Listening" to the masa can work for some but I need just a big more measurements. 1 1\2 Cups of masa is a start. I'm thinking maybe the same amount of water to start with and wondering if warm water may make a difference. I will try. My favorite tortillas made with only 4 ingredients are no longer selling here, the ingredients of the ones they offer are such a long list of acids and things I couldn't begin to pronounce, so it's time to start making them ourselves.
Mine just stick to the wrap and fall apart. What am I doing wrong?
Make sure the dough doesn't stick to your hands or to the bowl, seems you're using too much water :) add more flour to fix that.
Also, make them smaller the first time, so is easy for you to handle them. Let me know if that helped!
I didn't know blue corn meal and maza Azul were different lol. But luckily on the rez blue bird flour is corn flour with the same agent's so mixing the two I made a decent bread, but not quiet tortillas, but still good lol. I'm gonna add a bit of butter and a dash of salt next time. But need to get the masa Azul cause I want real tortillas lol
Yes Patrick, masa from nixtamalized corn is different. Hope you enjoy your tortillas if you make some! :)
@@maricruzavalos I did make some but they were more like griddle bread. Fricken delicious either way. But I need to find the masa so I can make an actual totrilla now lol
@@patrickmesa1947 Yes, same happen when you use corn meal to make tortillas, the dough will be just too crumbly. With nixtamalized masa harina, the dough has the texture of play dough. Try it and let me know :)
@@maricruzavalos ya that's what I used was blue cornmeal. But that's when I added about .5 cup corn flour and it made the griddle bread.
Mine doesn’t puff up help!
Hi Nonya, make sure you knead well the dough for a couple of minutes. Also, use a spatula (or you hand) to slightly press the tortilla when is almost fully cooked, this sometimes help it to puff.
Did you let the dough rest?
Hi Daniel, no. It is not really necessary.
Is water hot, cold or room temperature?
Hi Lesley, use room temperature water.
Hi Lesley, is is so strange but I have a notification and also an email with a long reply you wrote about your mother in law but l just can't see it here. Anyway, thank you for sharing your thoughts about this and other recipes and I hope you can replicate her recipes with the help of other's people recipes out there. Feel free to ask any questions whenever you want.
@@maricruzavalos yes, CZcams sent me a notification about violating guideline as soon as I sent it, so.I omitted it,.it was just for you anyway. Not needed to be in a public post.. .I'm waiting for the blue masa to try this recipe coming this week. It was flour.tortillas I tried yesterday, I couldnt see your original post, to see this was on blue tortilla. In my dlour recipe, I used butter instead.of pork/beef lard. It worked ...
but required way more flour than recipe said the flavor wasn't as good.as ML flour tortillas, it probably needed more salt. I used the brand "real salt" instead of "morton". the texture, look,.feel,.smelled the dame...but not the taste. Husband gave it a B grade The missing taste was the lard/different salt, I believe.
I have a question about lard. My ML used pork/beef lard in everything, which she kept in a can in the cupboard ... this always concerned me. As I dont understand how this is safe bits of meat were in it etc. But I think it is one of the ingredients that makes her recipes taste so great. However I would have to keep it in the frig ... as it kind of grosses me out. I was raised using heart safe recipes. So not something I migrate to wanting to add I'm not a vegetarian, but I'm not super big on meat/fat. I remember she bought cheaper roasts that were very fatty and had these meats cooking in an electric skillet. The meat was shredded and used in recipes ... the lard put in the can to solidify and use in all foods. She even saved some of the big pieces of fat with tiny bits of meat and made "crunchy meats" with it. I.cant remember the name of it in Spanish. Is all authentic Mexican food do this?
This is not a recipe!
No it isn’t. It’s directions in a video format so you can see how it’s made.