Hopi Blue Corn Tortillas
Check out this Market Fresh Cooking delicious-ness. You can dress it up to be sweet or savory!
- 1½ c. blue cornmeal
- 2 c. water, boiling
- ¾ c. all-purpose flour, plus more for dusting
- ½ tsp. white pepper, ground
- ½ tsp. nutmeg, ground
- cooking spray
- 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 minutes.
- After 5 minutes, use well-floured hands to work the sifted flour mixture in to the cornmeal. Once the flour is fully incorporated, remove the dough to a well-floured work surface.
- Please note that this dough is very sticky – you will need to replenish the flour on your work surface and hands regularly as you handle it.
- Knead the dough for 1-2 minutes, replenishing the flour on your hands and work surface as needed and noted above.
- Pinch off 8 balls of dough and sprinkle the top of each with flour.
- Meanwhile, heat a griddle over medium-high heat. Once the griddle is hot and, again, using well-floured hands, pat one dough ball into a 3” patty. Place the patty on the griddle, grease the back of a spatula liberally and immediately use it to flatten the tortilla. You will want to press outwards from the center of the tortilla, quickly spreading it out to double its original 3” size. Toast the 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.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!