Another Taco: Smoked Pork on Handmade Blue Corn Tortilla

 

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.)

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