Tortillas seem to be an accompaniment to every meal. The Blue Corn flour gives it a different taste. As kids, we would heat them up, smother them in butter and add more salt...no wonder there is a cholesterol problem...
This recipe uses the following products: Blue Corn Harinilla ( flour ) - 12 oz.
2 cups Los Chileros Blue Corn Harinilla (flour)
boiling water
1 teaspoon salt
Combine harinilla and salt. Add boiling water, enough to achieve a smooth dry dough. Mix well, cover with cloth and let stand one hour. Divide dough into balls, and flatten or pat out as thin as possible. Cook on heated comal (griddle) turning frequently to avoid burning. Brownish spots should appear on each side after about 3 to 4 minutes.
Combine harinilla and salt. Add boiling water, enough to achieve a smooth dry dough. Mix well, cover with cloth and let stand one hour. Divide dough into balls, and flatten or pat out as thin as possible. Cook on heated comal (griddle) turning frequently to avoid burning. Brownish spots should appear on each side after about 3 to 4 minutes.
Las tortillas parecen ser un acompañamiento para cada comida. El maiz azul les da una sabor muy diverso. Como a los niños a nosotros nos gustaria calentarlas untarles mantequilla y ponerles un poquito mas de sal....... no por nada hay problemas con el colesterol.
2 tazas de harina de maiz azul (Blue Corn Harinilla)
agua hirviendo
1 cucharadita de sal
Combine la harina con la sal. Agrege el agua hirviendo suficiente para alcanzar a formar una masa. Mezcle muy bien y deje reposar por una hora. Divida la masa en bolas y extiendalas lo mas posible. Cocine en un comal previamente caliente dandoles vuelta para evitar quemaduras. Los puntos cafes deben aparecer en cada lado, despues de 3 a 4 minutos.
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