Blue Corn Tortillas Recipes

Steps:

• You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin.
• Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes.
• Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another.

Steps:

• 1. If you have a cast iron skillet heat it up on medium heat. I used my tortilla grill. I also used my tortilla press, but you can roll the tortillas out into 7-8" rounds if you like.
• 2. Place the cornmeal in a bowl and pour the hot water over it. Stir, mix well and let it sit for 15-20 minutes. Then, mix in 1/4 cup of all purpose flour into the dough. Knead 2-3 minutes. If necessary use a little more flour. You want a softish type of dough. Return the dough to the bowl and cover and leave set for 1/2 hour.
• 3. Divide the dough into 8 pieces. Make into 8 balls and press one ball on the tortilla press. If using your hands flour them and press one dough ball into a patty to about 7-8" around, or you can also make a patty and roll it out with a rolling pin, that's easier. Make sure it's even all around.
• 4. Cook each tortilla for 1 minute on each side. They will be flecked with brown on both sides.
• 5. When cooked remove, wrap in a towel in a little pile. Serve warm with your favourite fillings.
• 6. Enjoy!

Steps:

• Make the Salsa de Chile Colorado:
• Preheat the oven to 350 degrees.
• In a medium-size skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp. Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten.
• In an ovenproof baking dish large enough to hold 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas.
• Top each tortilla with 1/4 cup of the cooked chicken. Top the chicken with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 tortillas, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas. You should have 4 stacks.
• Pour the remaining Salsa de Chile Colorado over all the stacks.
• Bake for about 15 to 20 minutes. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.
• On a comal, over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.
• In a blender, place the chiles and stock. Blend until chopped. Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.
• Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.