Prep 30 mins
Cook 20 mins
Living in New Mexico inspires me to cook local foods. I came up with this hardly Tortilla recipe yesterday. I put chipotle seasoning and fresh cilantro right in the tortilla. We grew the maize in our garden and I ground it up to use in this recipe, and it gives the tortillas an interesting blueish colour. These could even be baked in the oven again to make tortilla chips.
- 1 1⁄2 cups whole meal spelt flour
- 1 cup blue cornmeal
- 1 cup warm filtered water
- 2 tablespoons chopped cilantro (optional)
- 1 tablespoon dried chipotle powder (optional)
- Heat a cast iron fry pan. Do not add any oil to the pan!
- In a food processor combine the flours, cilantro and chipotle season and give them a mix.
- Add the warm water and process again until you have a nice dough.
- When it's done turn out on a floured board and knead for about 3 minutes.
- Divide the dough into 16 balls.
- If you have a tortilla press it will make this much easier. Put the tortilla ball in between the stretch wrap and press. The tortillas came out about 4" around, so they aren't big.
- If you don't have a press, just roll the tortillas out. Put them in a dish covered with stretch wrap until you are ready to cook them.
- Removed the tortilla and place in the hot fry pan and when the edges curl a little flip it over and let it cook for another few seconds. Check to see if you have some browning, if you do and the tortilla is dry take it off and cool.
- Repeat the above until you have 16 tortillas.
- I used a little tortilla dish to reheat them in the microwave. This probably will be necessary because they do get stiff if they get cold.
- Serve with your favourite toppings.
- Bon Appetit!