Want a little Cozumel in your kitchen? Whether you live on the island or not, what better way to have some “Island Bites,” than in your very own home? Deliciosa is a food magazine so we think it makes perfect sense to include some recipes!
This recipe is for traditional corn tortillas, not wheat flour tortillas and although blue corn isn’t generally used here, we chose it, rather than white corn, to increase both the nutritional value and visual appeal of our tortillas. With 20% more protein that white corn (and 30% more than corn hybrids), blue corn is gluten-free, low carb and low on the Glycemic Index (good for Diabetics) and blue corn is loaded with the flavonoid, anthocyanin (it has even more than blueberries) giving it great antioxidant properties.
Tortillas are possibly, one of the easiest things in Mexican cuisine to make. All you need to make these delicious tortillas is nixtamalized corn flour, warm water and a little salt. Be sure to grab corn flour, not cornmeal. Corn flour is nixtamalized corn, which means it’s ready to be made into tortillas, whereas unprocessed ground corn (cornmeal) is not and will not turn out the same. For the proper flour, check the package, it will probably say nixtamalized (nixtamalizado) somewhere on it.
This recipe works for any colour corn flour.
Makes approximately 16-18 tortillas
- 2 Cups Corn flour / Harina de maíz.
- 1.5 Cups Warm water
- 1/2 tsp Salt (kosher if you have it)
- Digital scale if you have one
1.) Start with the corn flour in a mixing bowl and add in the salt.
2.) Add one cup of the warm water and stir the flour, water and salt together with a fork.
3.) Once the mixture starts to come together, add the remaining water, 1/4 to 1/2 Cup at a time, until you are able to incorporate all the dry ingredients and the mixture (“masa”) can be pushed together to form a smooth ball. This is where practice and personal judgement come into play, as you may need less, or a little more water. For example, if your masa sticks to your hands or to the tortilla press, it’s too wet. Add a little more flour and re-work the dough a bit. Of course, if it’s crumbly, it’s too dry.
4.) Measure out a 30g clump of masa (golf ball size) and with the palms of your hands, form it into a ball. Use slightly more masa if you prefer larger tortillas, just remember, you’ll use up the masa faster and end up with less tortillas.
5.) Place the ball of masa onto your tortilla press (between sheets of wax paper or a ziplock bag you’ve cut open at the side edges) and give it a press down, then rotate the tortilla halfway (180°) and press it again.
Voilé! It’s a tortilla.
Cook your tortillas in a pan over med-high heat. Cook on both sides (approx 1 minute) and don’t be alarmed if they puff up, it’s normal and not a bad thing. If you’re keeping them soft and pliable, cook them until they have brown spots starting if you like, or just a little less with no spots – at this stage, it’s more of a personal thing.
Place sturdy paper towel or a clean cloth in a bowl of tortilla warmer and place the cooked tortillas in it as they are finished – and cover. This will keep them warm and fluffy until you are finished cooking the batch and are ready to eat them.
Fill with your favourites and enjoy!