Pink Corn Tortillas? How fun! I love preparing different colored corn tortillas using natural colorings. Not only are they delicious, but a fun way to prepare some bold looking tacos. Below in the recipe notes, I explain how to prepare the valentine heart corn tortillas. The key to getting the right color is to choose a masa harina that is white, not yellow.
What if I don’t own a tortilla press?
You can still prepare corn tortillas without a press! Do you own a cast iron skillet? One night several years ago I was cooking at a pop-up Mexican dinner. Wouldn’t you know I forgot my press!! It was heavy snow and an hour from home, so there was no turning back. I successfully pressed about 100 corn tortillas using a cast iron skillet with a plastic storage bag as a liner. Definitely, a good arm work-out!
Just in time for Valentine’s Day!
Last February I learned how easy it was to create these fun heart corn tortillas. Tomorrow is February 1st and the perfect time to share with you all the recipe. Surprise your special someone for taco night with these special tortillas. Not only pink corn tortillas, but how about red or green? Have you seen my Tri Colored Corn Tortillas Recipe? It’s perfect for a Mexican themed dinner party or to celebrate Mexico’s Independence Day on September 16th!
For a lighter pink tortilla, dilute with more water.
I ordered my hot pink press from MASIENDA just in time! The color was discontinued shortly after. I love it! They do have more fabulous colors like fiery red, electric blue, canary yellow and elegant black!
This post may contain affiliate links. It’s no cost to you, but I do earn a commission when you order using the link provided. Click the blue highlighted Masienda above to visit their online store.
Pink Corn Tortillas
Equipment
- tortilla press
- Plastic liners for press
- griddle/comal
- small heart cookie cutter(for heart tortillas)
Ingredients
- 3 small beets, peeled
- 2 c Hot water
- 2 c masa harina for corn tortillas
- 1/2 tsp salt, optional
Instructions
- Cover the peeled beets with 1 cup of water. Cover and cook in the microwave for 7 minutes. Transfer ingredients, including all of the liquid to the blender. Blend on medium until you have a thick looking mixture, Strain through a fine wire mesh strainer. To the strained beets, add enough hot water to yield 2 cups total.
- In a glass bowl mix the 2 cups of masa harina with the salt. Pour in 1 cup of the reserved beet juice. Knead the masa for 1-2 minutes. Gradually mix in just enough of the remaining beet juice until the masa feels fully hydrated and resembles play dough. Roll a dough ball, then press your finger into the center. If there are no cracks around the edges, then the masa is fully hydrated. If it cracks, mix in a little more water. Cover with a damp paper towel or plastic wrap for 10-15 minutes.
- Preheat the griddle/comal to medium heat for several minutes or until it is hot. It should not be smoking hot, lol!
- When ready press the tortillas and carefully remove from the plastic. Lay away from you onto the preheated griddle. When the tortilla releases easily, about 15 seconds, flip it over. Let it cook for 30 seconds and then flip it over again. You should see the tortilla inflate in most spots. Let the tortilla cook for another 15 seconds. Transfer to a tortilla warmer. The stacked cooked tortillas will steam and become softer.
- If they do not inflate, it may for several reasons. The comal may not be hot enough, you may have already overcooked it on the first side or the masa may not be hydrated enough.
- This recipe yields 15-20 tortillas, depending on how big you roll the masa balls
Notes
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