So these tortillas are blue mostly because when I went to the Cool Chile Company Stall, that was all they had left! I made them to use up some of the leftover lamb I had, making enchiladas stuffed with beans, sweetcorn, courgette and of course lamb. These are really easy to make.
Blue Corn Tortillas
(Makes 8-10)
pinch salt
120ml cold water
1 tbsp olive oil
Mix the masa harina and salt in a bowl. Add the water a bit at a time and olive oil and mix until a smooth dough is formed. Set aside covered for 20 mins. Divide the dough into 8-10 balls.
Flatten the balls of dough with your hands or use a tortilla press or roll them between two layers of cling film/greaseproof paper. Flatten to approximately 3mm thick.
To cook the tortillas, lightly oil a flat griddle pan or frying pan and place over a hot heat. Cook the tortillas for approximately one minute on each side, or until lightly coloured.
