Blue Corn Tortillas 1kg (40)
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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 fluid movement. When fresh, our corn tortillas are best eaten soft, simply warmed through. Serve them in a basket and eat as you would bread alongside a meal or fill with a topping for soft tacos.
Water: Use room temperature water, if you use warm water or hot water the masa will slightly cook and change in texture.Now, add the huitlacoche and season with salt and epazote. I am using dried epazote in this recipe, but feel free to use fresh if you have it, just chop it as you do with cilantro. Look for visual clues that your tortilla is done. If it begins looking very dry/dehydrated, it's past time to remove. You may also find it necessary to lower the heat setting as the comal begins to retain heat.
If you’re not quite ready to commit to purchasing a tortilla press, you may wish to try these alternatives: Serve immediately or allow to cool completely, then place in a zip top baggie, seal firmly and refrigerate. Use leftover tortillas within 3 days.Heat oil in a fryer, or a deep pan, to 180C. Fry tortillas in a single layer for about 1 minute, turning to ensure they cook evenly. Remove from the fryer or pan – they will still be pale but will continue to brown as they cool – and leave to drain on kitchen paper. If you like, sprinkle with salt while still warm. When cool, they can be stored in an air tight container.
Huarache is a large oval shape usually fried in a little oil and topped like a pizza, also good to replace the traditional two tortillas in huevos rancheros with one huarache. Available in both blue and white. In a large mixing bowl, whisk together the kosher salt and masa harina to evenly disperse the salt through the flour. 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.Look for visual clues that your tortilla is done. If it begins looking very dry/dehydrated, it’s past time to remove. You may also find it necessary to lower the heat setting as the comal begins to retain heat.