| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 1 hr |
| Yield: | 12 tortillas |
Ingredients
- 32 ounces corn flour
- 3 dried guajillo peppers
- 1/2 poblano pepper
- 5 tablespoons refried black beans
Instructions
- Separate the corn flour into four 8-ounce portions.
- Guajillo pepper masa: In a blender, blend the guajillos with 1/4 cup water until smooth. Combine with one portion corn flour and mix by hand until firm in texture.
- Poblano pepper masa: In a blender, blend the poblano with 1/4 cup water until smooth. Combine with one portion corn flour and mix by hand until firm in texture.
- Bean masa: In a blender, blend the refried beans with 1/4 cup water until smooth. Combine with one portion corn flour and mix by hand until firm in texture.
- Plain masa: Mix one portion corn flour with 1/4 cup water by hand until firm in texture.
- Let all four masas rest for 10 to 15 minutes.
- Form each masa into 1 1/2-inch balls. (Note: You will get fewer balls from the plain masa, since the other ones expand with the extra ingredients.) Put one ball of each color, touching, in the center of a metal tortilla press lined with plastic wrap. Cover with plastic and press firmly. Lift the handle and take the tortilla out, holding the plastic with your whole palm. Carefully lay the tortilla on a medium-hot griddle (see Cook’s Note). Cook until the colors change to a darker shade. Flip the tortilla with a spatula and cook on the reverse side. Repeat with the remaining masa.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 293 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 6 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
Reviews
I’ve made these DOZENS of time! I think the bad review was more inexperience despite calling themselves “an accomplished cook.” Making tortillas will be a disaster until you try it many many times. I was “braised” in Texas and have made tortillas hundreds of time. It just takes experience and a keen sense of texture.
Don’t be afraid to try these tortillas. They are delectable!!!
Saw cook on diners and dives turning these beautiful tortillas out by the dozens, I was impressed and enthused to try this recipe. Disaster. I’m an accomplished cook. If I pressed tortilla thick or thin, it broke up trying to get to skittle.
I think not adding salt and palm oil could be the problem. Also using Bob’s corn meal instead of flour might help. the Bob corn flour I used is too fine. Wish I could upload a pic of what i finally came out with. About four miserable tortillas. Little taste. I’ve heard some cooks leave out special instructions when they have a special recipe. P.S. I got the rain salt too. It’s just a better upscale salt and water in a spray bottle. Make it yourself
Beautiful colors!!! When Guy Fieri was eating one of these, it was suggested that he spray something on it first …. it was in a very small spray bottle and I think it was “spray salt”??? I never heard of this. Can you clarify?? Thanks!