How To make Blue Corn Tortilla Stack
3 c Salsa de chile colorado
12 Blue corn tortillas
Vegetable oil 2 c Chicken cooked and diced
2 c Grated monterey jack cheese
1/2 c Pine nuts toasted
Cilantro finely diced 1/2 Red onion diced
12 Limes cut into wedges
Make the Salsa de Chile Colorado: Preheat the oven to 350 degrees. In a medium size skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp. Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten. In an ovenproof baking dish large enough to hold 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas. Top each tortilla with 1/4 cup of the cooked chicken. Top the chicken with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 tortillas, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas. You should have 4 stacks. Pour the remaining Salsa de Chile Colorado over all the stacks. Bake for about 15 to 20 minutes. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.
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Corn tortillas
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Rick Martínez's Fresh Masa Corn Tortillas | Introduction to Mexican Cooking | Food Network
Rick Martinez demonstrates how to make hearty and flavorful corn tortillas using three kinds of presses. Then, he gives tips on turning store-bought tortillas into tostadas!
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Fresh Masa Corn Tortillas
RECIPE COURTESY OF RICK MARTINEZ
Level: Intermediate
Total: 45 min
Active: 45 min
Yield: 12 tortillas
Ingredients
1 1/2 pounds fresh yellow or white fine-grind corn masa for tortillas (see Cook's Note)
Kosher salt
Vegetable oil
Directions
Special equipment: Tortilla press or smooth-bottomed 10-inch skillet
Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.)
Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.
Heat a medium cast-iron skillet or large griddle over medium-high heat.
Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic.
Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.
Serve the tortillas warm.
Cook’s Note
You can make masa, dough made from ground corn, in two ways: instant and fresh. Fresh yields the best corn flavor and best texture, but you can use corn masa flour too, which is easier to find. You can find fresh masa at tortilla stores/factories, the international sections at larger stores or online. On a humid or rainy day, use less water in the masa to avoid sticking.
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Rick Martínez's Mexican Homemade Tortillas | Introduction to Mexican Cooking | Food Network
How to Make Corn Tortillas - Food Wishes
Learn how to make your own fresh Corn Tortillas! While they may take some experience to really master, making your own corn tortillas is fast, easy, and the results are far superior to store bought. Duh. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Corn Tortillas recipe!
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How to Reheat Corn Tortillas Properly
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YOU HAVE TO REHEAT YOUR TORTILLAS! THIS IS NON-NEGOTIABLE!
Flour tortillas, corn tortillas, store-bought tortillas, homemade tortillas... they ALL must be steamed right before consumption. This is a serious message with peace and love thank you thank you.
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Making Stacked Blue Corn Enchiladas - El Pinto Restaurant
New Mexico makes its enchiladas unique by using ingredients like blue corn tortillas and Hatch chile. Albuquerque's El Pinto Restaurant creates a fine example of the New Mexico Blue Corn Enchilada plate that includes topping it with an egg gathered from the pasture-raised chickens on the property.
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Corn Tortillas (Perfect Puff, Masa Harina Brands, Skillet types)
Corn Tortillas (Perfect Puff, Masa Harina Brands, Skillet types)
00:00 Intro
00:52 Masa Harina Brands
02:49 Making the Dough with Maseca (and the basic recipe)
05:42 Making the Dough with Bob’s Red Mill
06:33 Pressing Tortillas
08:01 Troubleshooting the Pressing step
08:54 Cooking Tortillas
13:02 Pan Materials
14:17 Low to High Flip Variation
14:39 Troubleshooting the Puff
15:35 How to Prevent Sogginess and Storage Instructions
16:44 Toasting Tortillas to Serve
17:36 Practice Suggestion and Scaling the Recipe
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Tortilla Press (mine is 8 inches in diameter)
Bob’s Red Mill Masa Harina
The tortilla press is generally cheaper to buy online, but masa harina is cheaper to buy in your local store.
For about 16 tortillas:
200g masa harina
2.8g salt (1 tsp Diamond Crystal Kosher or 1/2 tsp Table salt)
300g water for Maseca and White Masienda / 275g water for Bob’s Red Mill
In a medium bowl, mix masa harina and salt with a big spoon or spatula. Heat the water to 140F (60C) and add to the bowl. Mix with a spoon until all the water is absorbed. Knead by hand for 2 minutes and check the texture. When you press a clean, dry finger into the dough, the finger should come away with only a faint residue. Add more water or masa harina as necessary.
Rest the dough for 30 minutes covered with a damp, and thoroughly wrung out paper towel. Resting longer is fine as long as you use it the same day and keep the paper towel damp at all times. Divide into 28 gram portions and roll into balls. Portioning into balls and resting can be done in any order.
Set a small teflon pan on medium-low heat and another pan on medium-high heat (this pan can be made out of any material, but ideally not teflon. Cast iron or carbon steel are the best.) Prepare a small bowl or pot with a lid and two pieces of paper towels to steam the tortillas after cooking. Cut 2 rectangular pieces of plastic from a gallon zip lock bag to fit your press. Work with 1 ball of dough at a time.
1) press the ball of dough to the thickness of a quarter
2) cook for 20 seconds on each side in the low heat pan (no color should develop)
3) flip the tortilla into the high heat pan for 30-60 seconds on each side or just until it puffs and starts to color
4) put it in a pot between towels and cover with a lid leaving a bit of a crack
Let the tortillas rest in the covered pot for 5 minutes. Remove the lid, but keep them covered with paper towels. Crisp up in some fat (ideally lard) before serving. Use the same day and if storing for many hours, wrap them up after they cool completely.
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