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1
You will need a medium-sized bowl, a griddle or possibly heavy skillet at least 8 inches in diameter, and a rolling pin.
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2
Place corn meal in a bowl and pour boiling water over.
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Stir to mix well.
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Let sit for fifteen min.
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5
Fold in one-half c. of all purpose flour.
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6
Turn this mix out onto a bread board spread with 1/4 c. of flour.
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7
Knead for 2 to 3 min, incorporating the 1/4 c. of flour into the dough (and if necessary, use a little more).
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8
The dough will be soft but not at all strong.
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9
Return the dough to the bowl and cover.
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10
Let rest for 30 min.
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11
Divide the dough into eight pcs.
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12
Between well-floured palms, make flat round patties out of each of the eight and set aside.
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13
Heat your griddle over medium high heat, making sure which it is warm before you cook the first tortilla.
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14
On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla till it is approximately 7 to 8 inches in diameter.
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15
(We find it easiest to first pat out the dough with our fingers or possibly between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness).
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16
Cook the tortilla as you would a wheat tortilla, approximately one minute on each side.
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The tortillas will be flecked with brown on both sides.
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18
When cooked, remove and wrap in a kitchen towel.
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19
Stack one on top of another.
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20
Yield: Makes eight blue corn tortillas approximately 8 inches in diameter.
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21
Blue corn is one of many different varieties of corn grown by the Hopi and Pueblo Indians.
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It ranges in color from gray to blue to almost black, and is used in breads, dumplings, sauces, and in drinks.
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Blue corn tortillas are traditionally made without salt, as below, for salt is thought to mask the full but subtle taste of the blue corn.
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These tortillas are soft to eat, and not at all tough.
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Because they contain a little wheat flour, they are also relatively easy to handle; you can pat them out by hand, then roll them to an even thickness if need be.
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26
They are cooked quickly in a warm ungreased skillet, then wrapped in a towel to stay soft and hot till ready to be eaten.
