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Home » Corn Tortillas » Natural Red And Green Corn Masa

Natural Red And Green Corn Masa

September 10, 2021Leave a Comment

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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.

https://animoto.com/play/VuHti3ZRuqMtMmxZAoQI2A

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!

masa in three different colors wrapped in plastic wrap

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.

green , white and red corn tortilla
Tri-Colored Tortilla Recipe Will Be Posted Monday September 13, 2021. If you can’t wait, I used 25 grams of masa per color. Roll into cigar shape and place side by side in lined tortilla press. Cook on preheated comal(griddle) and store covered as you cook them for a soft tortilla.
tri colored tortillas close up
tri colored tortillas…soo beautiful!
fresh kale in blender with water

Red And Green Corn Masa!

softened chiles in the blender with water
blended red chile sauce, blended kale and bowl of masa harina corn flour
Green masa in a bowl
red masa in bowl
three colored masas wrapped in plastic
Each masa weighed in slightly different. The average weight of each is two pounds.
fried quesadillas or empanadas in red white and green colors on Mexican plate

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!

fried quesadillas with cotija cheese, onion and cilantro garnish

Natural Red And Green Corn Masa

No dyes for these colorful corn masa recipes. Tortillas, empanadas, quesadillas, enchiladas, tamales and more! Get creative!
5 from 2 votes
Print Pin Rate
Course: Masa, Tortillas
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 10 minutes minutes
Resting Time: 30 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 2 pounds

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

I find it easier to add the dry ingredients to the wet ingredients when I mix my masa. I feel that this way, I will use just enough masa harina until dough comes together. Because if I pour in the 4 cups of masa harina in first, then I am committed to using all 4 cups, lol! 
Each masa weighed in at about 2 pounds more or less. The red one weighed in slightly more because of the pulp of the chiles.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Corn Tortillas, Corn Tortillas, Masa Harina, Tortillas, Traditional Mexican Recipes

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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