This is a great post and your tortillas look really lovely! Chicken Tacos with Green Chile Corn Relish, Grilled Portabello Tacos with Red Chile Yogurt Sauce, Pingback: Tortillas red - Wineguideonline, I’m saving this recipe. Your scrumptious post is an inspiration! I’ve never made tortillas from scratch, MJ, but your recipe really does make me want to give it a try! One corn tortilla boasts a whopping 5% calcium and 2% iron! Place a paper towel in a tortilla warmer. 1/2 cup your favorite salsa 1/2 teaspoon salt. I often (usually) don’t knead my tortillas quite as much as you do. You'll get your timing down to where you can be cooking 3 or more at a time. The only difference is that you substitute some of the water with red chile sauce. Place the tortillas on a sheet pan and place in the oven. Reduce heat to low and cook for 10 minutes. The capsaicin from the red chile can be absorbed into the skin while kneading the dough and cause your hands to burn. https://www.compassandfork.com/recipe/make-fresh-blue-corn-tortillas-home Can’t wait to try your red chili corn tortillas! Recipe Source : Roasted Red Pepper Corn Tortillas [Vegan] Roasted Red Pepper Corn Tortillas [Vegan] 6 months ago. Bake in preheated oven for 20 to 25 minutes, just until warmed through and cheese has melted. I usually have a pretty good dough after a couple of minutes, but I should try kneading more to see whether I like that better. Low fat, super soft, and gluten free, these tortillas can liven up any recipe from enchiladas to tacos to chilaquiles. How they don’t fry up very well for chips, but the whole tortillas do bake nicely for tostadas. Glad you enjoyed the tutorial! Two Burner Griddle - Great for tortillas, pancakes, quesadilla, French toast and many, many more. Blue Corn Tortillas . Heat dipped tortillas in a skillet or pan for approximately 30 seconds on each side. The tortillas will continue to steam and soften. I am in love home made tortillas and not any corn tortillas but red chile ones. Just type title into the search bar on the home page. Even the tortillas are infused with chillies! , Home made tortillas… LOVE!!! Add 1 cup of cooking water, and spices listed. These brands yield a little thicker, firmer tortilla that holds up better in enchiladas. I tried several methods that worked o.k., but it wasn’t until I tried the method that I found in one of my favorite cookbooks Gran Cocina Latina, that I was able to consistently turn out great tortillas. Transfer the masa balls to a large plate and keep covered with plastic. This is my journey and I can't wait to see what the future holds. (I reviewed it here: http://eliotseats.com/2016/03/06/deviled-egg-tacos-with-sikil-pak/.) If the dough seems too dry, add 1 tablespoon of liquid at a time until you get a smooth, but not sticky, consistency. Save my name, email, and website in this browser for the next time I comment. The tortillas do start out being about 6″ in diameter, but shrink to around 5″ while cooking. Thanks Debra for linking to it. Onion, sliced thin Use these for tacos or simply serve the fresh tortillas with salsa and guacamole. Press the masa ball to about 4 1/2 -5 inches, carefully pick up the tortilla and peel the plastic away and lay onto hot griddle. Adding to my foodie bucket list . Loved the deviled egg tacos and the book looks like a real keeper! On occasion, I may add a drizzle of oil to my masa while mixing. I made this recipe multiple times, using yellow dent corn and niles red flint corn, and at some point I plan to try it with bloody butcher corn.I found rolling the dough with a rolling pin on a dry, clean counter to be easy with the yellow dent corn version. The method and the recipes are basically the same. Cook for about 30 to 35 seconds each side. A double batch usually doesn't need the full 1 1/2 cups liquid, so I initially work in 1 cup, then add more liquid a little at a time until I get the right consistency. I have a tortilla press… use it to make roti.. LOL! I’ve not had stellar experiences when making my own corn tortillas, and usually look for the freshest local tortillas… I’d always prefer making my own. Tips~ You will yields different shades of red chile tortillas depending on what kind of dried chiles you use. Anyway, super recipe — thanks. It is a finer masa than most other brands, yielding a softer, tender, and more moist tortilla. By Popular Request . Thanks Anna! With all of the grains you work with, I’m surprised you haven’t made tortillas before. https://lifeasmama.com/8-recipes-for-your-leftover-corn-tortillas Hope you give them a try. Camarones a La Cucaracha! Red Chile Tortillas – Because of the thickness of the red chile, a little more liquid is needed. Hope you’ve ha a wonderful weekend. Dedicated to my parents Ramiro and Blanca. Dip 2 corn tortillas (without separating them) in the oil. BTW your new photo is lovely. Using tongs or slotted spoon, transfer chiles to the blender. https://www.thespruceeats.com/easy-enchiladas-recipe-2342670 Red chile sauce makes wonders, I am sure not only from the aesthetic side (What a beautiful photograph!