I have been thinking about home made blue corn tortillas for a while. I just got a nice new cast iron tortilla press and decided to put it to use. Everyone here enjoys taco night.
Maybe I should just make a page on this blog dedicated to tacos. Tacos are so simple, yet so good. I have so many ideas for tacos. I already posted about my Sous Vide Duck Taco. Here’s another one: Smoked Pork on a Handmade Blue Corn Tortilla.
I started my masa last night with 4 cups of corn (a mixture of Peruvian Purple Corn which comes on the cob, and white and yellow Mote Corn). Add 2 quarts of water to the washed corn and 2T of Cal (slaked lime). Boil for 2 minutes and then let it sit overnight. This evening, I washed the corn and ran it in the food processor until it was smooth. I had to add a little water to it in the food processor bowl.
Roll the masa in golf ball size balls. It made about 25 8-inch tortillas. Press them out in a tortilla press between pieces of waxed paper, and toast in a lightly oiled skillet. The surface of each tortilla should be crisp, but the tortilla should still be pliable. Drain on a paper towel lined plate to soak up any excess oil. Keep the tortillas warm in a tortilla warmer.
For the taco filling, I hand shredded some smoked pork butt and crisped it up in the tortilla skillet with a minced onion and a big handful of minced garlic. Add about 4T of good taco seasoning, 1t of cumin, and 2t Mexican oregano.
Top the tortillas with a bit of meat, a light dusting of shredded cheese, some fresh garden greens and sliced radishes. (I also added some pickled jalapenos from last year’s garden to add some heat.)
Tim's Food Obsession 