Flavored Corn Tortillas

Yamilette González
In Mexico, we almost always accompany meals with tortillas made from nixtamalized corn, a preparation where corn is cooked with lime to enhance its nutrients. This preparation helps soften the corn, eliminating cellulose (which humans cannot digest) to create a dough. Across the country, tortillas are a staple on Mexican tables. This recipe for Colorful Tortillas is original and delicious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • water, divided, for blending
  • 1 cup fresh cilantro, bleached for green dough
  • 1 cup guajillo chile, soaked and seedless, for red dough
  • 1 cup beet, baked, for purple dough
  • 1 cup black beans, cooked, for brown dough
  • 4 cups zucchini blossoms, for orange dough
  • 1/2 kilos masa dough, yellow, nixtamalized
  • 1/2 kilos masa dough, white, nixtamalized
  • 1 cup epazote, for decorating tortilla
  • 1 cup zucchini blossoms, for decorating tortilla
  • 10 hojas santas, cut into circles for decorating tortilla
  • 1/4 kilos masa dough, blue, for tortilla
Preparation
30 mins
30 mins
Low
  • Blend the ingredients for the colored pastes separately and set aside.
  • Divide the nixtamalized corn dough into different containers and add the colored paste, knead until you achieve a nice and shiny color. Set aside.
  • Place 30-gram balls of dough on the press and flatten to form a tortilla. On the cilantro tortilla, place a leaf of epazote, and on the zucchini flower tortilla, place a zucchini flower, cook on the griddle until it puffs up and store in a tortilla holder.
  • Place a hoja santa leaf cut into a circle on the press and add a ball of corn dough, flatten until the dough covers the entire surface of the hoja santa circle. Cook on the griddle for 5 minutes or until well cooked, store the tortillas in the tortilla holder.
  • Repeat the same process with the blue corn dough and the rest of the colored dough.
  • Serve the tortillas warm and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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