Posted on by Creative Co-Op

Handmade Blue Corn Tortilla Mix

Our F+F Handmade Blue Corn Tortilla Mix creates delicious and flavorful tortillas within minutes. Our unique blend of top-quality ingredients guarantees a taste of authenticity in every bite. This mix is perfect for introducing traditional Mexican cuisine into your own kitchen.

Recipes:

Handmade Blue Corn Tortillas YIELDS: Approx. 8 tortillas INGREDIENTS: 1 ½ c F+F Handmade Blue Corn Tortilla Mix 1 c Water, warm 2 Tbsp Butter or Oil DIRECTIONS: 1. Begin by measuring out the blue corn tortilla mix into a mixing bowl. 2. Add in one cup of warm/room temp water then add melted butter or oil. 3. Mix all ingredients together until a ball begins to form. The dough will be a little crumbly but should come together fully. If it is too crumbly, slowly add in more water until it forms completely. 4. Wrap in a damp paper towel then plastic wrap. Let it rest for at least 30 minutes before using. 5. Once the dough has rested, separate into 6-8 balls, doing your best to make them all the same size. 6. If using a tortilla press, place each ball of dough into the press between sheets of parchment or wax paper & then press down to form a tortilla. 7. Peel tortilla from parchment carefully & place into a sauté pan on medium high, using butter or oil so it does not stick. Flip to the other side after a minute, or so. 8. Once fully cooked, serve immediately. Enjoy!

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Blue Corn Tamales INGREDIENTS: 2 c F+F Handmade Blue Corn Tortilla Mix 1 Tbsp Baking Soda 1 tsp Cumin (optional) 1 c Chicken or Veggie Stock, warm 4 Tbsp Butter, melted Corn Husks, soaked in water 1 c Ground Beef or desired protein, seasoned & cooked DIRECTIONS: 1. Place corn husks into a bowl with lukewarm water & let them soak for 20-30 minutes before using, to alleviate cracking of the husks. You can skip this step if your corn husks are fresh. 2. Place 2 cups of F+F Handmade Blue Corn Tortilla Mix into a mixing bowl. 3. Combine the baking soda & cumin with the tortilla mix. 4. Add in the water or stock & the melted butter, and stir until a paste forms. 5. Spread a scoop of the tamale paste directly onto the corn husk, leaving one inch at the bottom pointed part of the corn husk. The amount of masa will vary depending on your size of corn husk. 6. Add in your protein, about 1-2 tablespoons per tortilla, then fold the tamale husk over so the mix seals around the edges. Push down to seal, if needed. 7. Roll tamale husk over & wrap around itself, then fold the pointed part of the tamale behind it. Use a piece of an unstuffed corn husk to wrap around & keep securely closed. 8. Place in a large sauce pot fit with a steamer making sure all water stays below the steamer. Load in your stuffed & sealed tamales & steam for 25-30 minutes. Enjoy!

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