Blue Corn Tortillas
Chef Jeffrey Merry, Boston Division
- 1 cup flour with blue corn flour
- ¾ or 1 cup warm water (or buttermilk)
- Add blue corn flour to flour mixture and mix by hand, streaming in water (or buttermilk) as needed until mixture forms into a ball. Set aside to rest for 30 minutes to 45 minutes, covering tightly with plastic wrap. To form tortillas, cut off 2-inch pieces and roll into balls; pressing and cooking, same as to the basic flour tortilla recipe.
No video selected.