Flavored Corn Tortillas

Yamilette González
What a beautiful twist on a Mexican classic! Surprise your family and guests with these mouthwatering, delish, and tasty flavored corn tortillas! Make the impossible possible with just a bit of guajillo chile, zucchini blossoms, beets, epazote, cilantro, and hoja santa. Who wouldn’t want to try this flavored corn tortillas recipe?
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Ingredients
20
Portions
  • some water, for blending
  • 1 cup fresh cilantro, blanched for the green masa dough
  • 1 cup guajillo chile, seeded and rehydrated, for the red masa dough
  • 1 cup beet, baked, for the purple masa dough
  • 1 cup black beans, cooked, for the brown masa dough
  • 4 cups zucchini blossoms, for the orange masa dough
  • 1/2 kilos masa dough, yellow
  • 1/2 kilos masa dough, white
  • 1 cup epazote, for garnish
  • 1 cup zucchini blossoms, for garnish
  • 10 hojas santas, cut into circles, for garnish
  • 1/4 kilos masa dough, blue, for the blue tortillas
Preparation
30 mins
30 mins
Easy
  • For the red, purple, brown, and orange masa dough: In a blender, mix ingredients and blend until smooth. Set aside.
  • Divide white masa dough into 4. Place masa dough and previous blended mixture in 4 different bowls. Knead until bright and colorful. Set aside.
  • Using a tortilla press, place a 1-ounce masa dough ball and flatten it to form a tortilla. For the cilantro and epazote tortilla, place an epazote leaf in the center. For the zucchini blossoms tortilla, place a zucchini blossom in the center. On a griddle, cook tortillas until tortillas puff up. Set aside in a tortillero (tortilla warmer).
  • On the tortilla press, place an hoja santa leaf cut into a circle. Add a masa dough ball and flatten until hoja santa is perfeclty covered. In a griddle, cook for 5 minutes or until cooked through. Set aside in a tortillero (tortilla warmer).
  • Repeat process with blue masa dough and the remaining red, purple, brown and orange masa dough.
  • Serve flavored corn tortillas hot.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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