UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
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Nixtamalized ground blue corn for making blue corn tortillas.
Naturally blue corn is nixtamalized to make this blue masa harina, use to make tortillas or tamales, the colour looks stunning with green tomatillo sauces or black beans.
nixtamalized ground blue corn (non GMO)
Per 100 grams: Energy 364Kcal/1524kJ / Fats: 5.1g (of which saturated: 0.8g) / Carbohydrates: 76.4g (of which sugar: 0.6g) / Protein: 8.7g / Salt: 0.01g
Add 250g blue masa harina to a bowl and mix in ½ tsp salt. Make a well and add 320ml hot water, mixing together to form a dough. Cover and leave to sit for 20 minutes. Press the dough: if it cracks, add more water, a tablespoon at a time until it is soft but not sticky. Divide the dough into 20 approximately 30g balls.
Heat a dry frying pan over a medium high heat. Line a tortilla press with cut squares of a clean plastic food/freezer bag, and gently press a ball into a 12cm round. Peel off the plastic on both sides and gently lower the tortilla into the pan. Cook for about 20 seconds or until the tortilla releases itself. Flip the tortilla and cook for another 20-30 seconds, then flip again – the tortilla should puff up. Repeat until all the balls are pressed and cooked. Keep cooked tortillas warm by wrapping them in a clean tea towel as you make the rest.
Store in a cool and dry place. Avoid exposure to light.
Made in a factory that handles nuts, peanuts and sesame.
Ground, nixtamalized white corn for making corn tortillas.An essential ingredient in Mexican cuisine, this nixtamalized corn flour is most often used for making corn tortillas but can also be used to make atole or to thicken stews. Try adding a a bit to corn breads for extra 'corn' flavour.
Make your own 15cm corn tortillas with this press! 15cm is the size of tortillas used in most homes for the tortillero basket, for tacos with big filling and quesadillas. The beauty of 15cm tortillas is that they are the most filling for least cooking, 2 -3 tortillas should be plenty for most people. At Cool Chile it is our favourite for home dinners and making quesadillas for hungry people. Check out the last photo as it will show you the size difference to our Taqueria- style 12cm Tortilla Press'Making corn tortillas is very satisfying, from mixing the dough with masa harina and water maybe with a little pinch of salt until it is soft and pliable, to the aroma of cooking toasted tortillas on a hot comal or skillet.A 30-40g ball of dough should give you a 15cm tortilla, gently pressing once, rotating 180 degrees, then press again for evenness.Cast iron19cm diameter press, for making tortillas of up to 15cm. Comes with an instruction leaflet.Price includes VAT of 20%