No food colorings or dyes! Natural red and green corn masa for tortillas and more! I have been preparing colored masa for tortillas for a few years now. I have never used dyes or food color in them. The red is more of a burnt red than and the green is a bright green. But when cooked, the colors will become darker.
Cilantro, Jalapeño, Cactus, Poblanos and Finally Kale!
Besides the kale, I tried cilantro, jalapeños, cactus and poblanos in previous green masa recipes. The color was pretty, but not the intense green that I was looking for. The other day, while cleaning out some food ingredients from my refrigerator, I came across some fresh kale. I have been experimenting with natural juices and had it left over. I big light bulb moment happened right then and there!! What if I use the kale leaves blended to add to my masa for the green? I had just the three ounces and that was the perfect amount. The color is an intense emerald green when blended. It was a done deal!
So How Many Tortillas Does The Masa Yield?
Good question! Lol! I don’t know yet actually. I have not used up all the masa yet. I experimented with some tri-colored corn tortillas yesterday, but I didn’t finish. Today I will finish preparing the tortillas and add a follow up post with my results and new photos! I am excited. Below is a preview of how the tortillas turned out. Today I will use my larger tortilla press and try to press them a little thinner and larger.
Red And Green Corn Masa!
Quesadillas or Empanadas? Which Is It??
Every time I post these on social media, I get a lot of feedback as to what they are called. In some regions of Mexico they are called quesadillas, even with no cheese! Lol! In other regions they are called empanadas. Some regions call the red ones enchiladas! Call them what they may, I love them no matter what!
Natural Red And Green Corn Masa
Equipment
- Blender
Ingredients
Green Corn Masa
- 3 oz Fresh Kale remove long stems, then weigh 3 oz
- 2 cups water
- 3 1/2-3 3/4 cups corn flour masa harina
Red Corn Masa
- 2 oz dried red chile guajillo pods stems and seeds removed
- 2 cups water plus more for softening chiles
- 3 1/2- 3 3/4 cups corn flour masa harina
Regular Masa
- 2 cups water I typically use warm water
- 1/3 tsp salt optional
- 3 cups corn flour masa harina
Instructions
Green Corn Masa
- Remove the thick stems from the ends of the washed kale. Tear into smaller pieces and transfer to the blender. Pour in 2 cups of water. Cover and blend on high until smooth. Discard any foam on top. Pour into a bowl. Gradually mix in 3 1/2 cups of the masa harina until a dough forms. If it's sticky, continue mixing in a little more of the masa harina until you have a play dough like consistency. it should not stick to your hands anymore. Cover with plastic wrap and set it aside.
- If you are unsure, come back to it after 10 minutes and if it feels sticky, then mix in a little more masa harina. When ready, wrap the masa tightly in plastic wrap. Let it sit at room temperature while you mix the other masa.
Red Corn Masa
- Add the guajillo peppers to 4 cups of simmering water. Let them cook for 6 minutes. Remove from the heat and let them sit for 10 minutes. After 10 minutes, drain the water and transfer chiles to the blender. Pour in 2 cups of water. Cover and blend on high until very smooth.
- Pour chile sauce into a large bowl. Gradually mix in 3 1/2 cups of the masa harina until the dough comes together and is no longer sticky. Cover with plastic wrap.
Regular Masa
- Pour the water into a large bowl. Start by mixing in 2 3/4 cups of masa harina until the dough comes together. If any of the masa feels dry, mix in a little more water. Too sticky, mix in a little more masa harina. Wrap in plastic wrap and let sit for 10 minutes before using.
Notes
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