Best 3 Hopi Blue Corn Tortillas Recipes
The Hopi blue corn tortilla is an integral part of traditional Hopi cuisine, passed down through generations. Its unique flavor and nutritional value make it a cherished culinary staple. Made from blue corn, a variety of corn indigenous to the southwestern United States, these tortillas possess a distinct blueish color and a slightly sweet, earthy taste. Their significance extends beyond mere sustenance, as they hold cultural significance in Hopi traditions and ceremonies. This article delves into the world of Hopi blue corn tortillas, providing an in-depth look at their history, cultural significance, and nutritional benefits, along with a collection of authentic recipes to guide you in creating these delectable treats in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
HOPI BLUE CORN TORTILLAS RECIPE - (3.6/5)
Provided by gnikylime
Number Of Ingredients 5
Steps:
- In a medium bowl, sift the flour, nutmeg and white pepper together. Set the mixture aside. In a large bowl, pour the boiling water over the cornmeal and stir to mix. Allow the cornmeal to rest and cool for 5 to 15 minutes. When the cornmeal mixture is cooled, work the sifted flour mixture in to the cornmeal. Knead the dough for 1-2 minutes. Pinch off 10 balls of dough. Meanwhile, heat a griddle over medium-high heat. Once the griddle is hot, start pressing each ball of dough in a baking-parchment-lined tortilla press. Toast each tortilla for at least 2 minutes on either side. The tortilla is done when dark brown spots begin to appear on its surface. These tortillas are best enjoyed right off the griddle, but you may store them in an air-tight container and reheat for later usage.
BLUE CORN TORTILLAS
Blue corn is one of many different varieties of corn grown by the Hopi and Pueblo Indians. It ranges in color from gray to blue to almost black, and is used in breads, dumplings, sauces and drinks. Blue corn tortillas are traditionally made without salt, as below, for salt is thought to mask the full but subtle taste of the blue corn.
Provided by Food Network
Categories side-dish
Yield Makes eight blue corn tortilla
Number Of Ingredients 3
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.
BLUE CORN TORTILLAS
Now that the cooler weather is here I can get back into making some meals that require heating up the kitchen :). These tortillas have such a nice colour and flavour. I made my own flour by grinding some Hopi corn we grew in our organic garden. I'm going to serve them with shredded goat cheese, chicken and tomatoes. Yum!
Provided by Jo Zimny
Categories Other Main Dishes
Time 45m
Number Of Ingredients 3
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!
Tips:
- Use fresh, high-quality ingredients for the best results.
- If you don't have a tortilla press, you can use a rolling pin to flatten the dough.
- To make sure the tortillas are cooked evenly, cook them over medium heat.
- Keep the tortillas warm in a covered container until you're ready to serve them.
- You can use blue corn tortillas to make a variety of dishes, such as tacos, burritos, and enchiladas.
Conclusion:
Making blue corn tortillas at home is a fun and rewarding experience. With a little practice, you'll be able to make delicious, authentic tortillas that your family and friends will love. So next time you're in the mood for Mexican food, give this recipe a try.
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