This is not my first attempt at tri-colored corn tortillas! Why not just leave well enough alone? Because it’s boring to repeat the same thing over and over without challenging yourself! Doesn’t work the first time, come back to it and try again. I will be the first one to admit that I learn from my cooking mistakes. Next time I attempt it and it comes out just right. it’s the most satisfying feeling ever.
I Love Flour, But Corn Has A Special Place!
Corn tortillas, that is. Ever since I can remember corn tortillas played a big part of my growing up. My dad, Ramiro, was one of the pioneers (he didn’t invent the tortilla) in the commercial corn tortilla manufacturing business in the late 60’s and early 70’s. He worked for Casa Herrera, in Los Angeles, for a few years until he decided to start his own tortilla machinery business. In honor of my dad and Mexico’s Independence Day, September 16th, tri-colored tortillas in the colors of the Mexican flag. Ok, they are as close as the colors can be without using dyes, lol! I am ok with that. You get the idea, right?
Pressing Decision!
What tortilla press works best? That really is up to the individual. What works best for me, may not work best for another person. I have both cast iron and wooden presses. I favor a small wooden press on most days. My homemade tortillas are typically 5 inches, but if I need a larger tortilla, I will use the larger press. They can be found online and in most Mexican grocery stores.
Natural Colored Corn Masa
Natural colored masa! Yes! I will admit, I used food colorings in many, many recipes over the years. I try to use organic food coloring when it comes to preparing my concha candy topping. Otherwise, I just leave them white or use cocoa powder for coloring and flavor.
This is Where It Gets Serious! Lol!
The most tedious part of the recipe is rolling the individual masa colors. It has to be done though. I tried rolling the colors as I needed them and ended up getting red and green all over the regular colored masa. It was getting messy, so stopped. I washed my hands and started rolling the individual colors. Things went a lot smoother after that.
Tri Colored Corn Tortillas
Equipment
- Large Griddle/Comal
- Blender
- tortilla press
Ingredients
- Green Corn Masa see recipe link above
- Regular Corn Masa see recipe link above
- Red Corn Masa see recipe link above
Instructions
- This is definitely a hands on recipe, labor intensive, but worth it. It also depends on how many tortillas you are looking to make. You could save some of the masa for other recipes, such as tamales, sopes, gorditas, huaraches or chochoyotes!
- For a 4 inch corn tortilla, you want to weigh out 18-20 grams of each color masa. Roll in between the palms of your hands until it resembles a short skinny cigar. Lay the colors, green, white and red side by side on a lined tortilla press. Press gently at first, then harder until desired thickness. I used a small press so I couldn't go further than 4 1/2 inches wide.
- On a large preheated (right below medium heat)nonstick griddle, skillet or comal cook the tortillas for about 1 minute more or less. Flip them the first time as soon as they release from the nonstick surface. After about 20 seconds, flip it the second time. after 15 seconds or so, flip a third time. This is when you should see the tortillas inflate a little or a lot sometimes. I find that the single color tortillas inflate a lot better than the tri colored ones.
- If your tortillas don't inflate, there's a chance they may have overcooked already, or the temperature on the griddle needs to be turned up slightly. If they stick, bubble up in spots and burn on one side, the surface may be too hot. The first couple of tortillas are typically testers.
- As your tortillas are done cooking, place them in a large tortilla warmer that is lined with a light kitchen towel. No tortilla warmer, use a deep pot with a lid. That works too, just add an extra towel at the bottom.
- If you have not figured it out yet, I am very detail oriented, lol! Get that from my parents! Once you are all done cooking your tortillas, keep them covered the whole time. Now would be the time to use the tortillas if you want to prepare folded tacos dorados with a premade filling. Or rolled taquitos or flautas. They are easy to roll when freshly made. Let tortillas cool covered, then lay them out on a clean kitchen towel to air out for about 20 minutes. Store in plastic storage bags, refrigerated for 3-4 days.
- To reheat, preheat griddle or comal until very hot. Heat tortillas stacked and turn as needed. As soon as they soften, transfer to a covered tortilla warmer so they steam a little. If you want to prepare enchiladas fry them lightly for 15 seconds per side in preheated oil. Drain on paper towels.
Notes
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