Tri Colored Corn Tortillas
Of course you don't have to make 45 tortillas, lol! I had to in order to know how many tortillas the masa recipe would yield. The tortillas are delicious, fun and a little challenging! Love it!
Servings 45 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
If the quantity of the masa seems a bit too much, just cut all of the ingredients in half. I don't recommend freezing the masa because it will dry out. The masa harina is different that purchasing fresh ground masa. Other ingredients that can be used to add colors to tortillas are beets, carrots, poblanos, cactus, cilantro, red or green jalapeños, turmeric, achiote and good quality chile powders.