Among the range of colored varieties of corn, from yellow, red, and black to striped, blue corn is particularly prized among the Navajo people. This preparation of blue corn tortillas with kale features the rich flavor of blue cornmeal, traditionally ground with a stone mortar and pestle. Blue corn flour is sometimes roasted in order to enhance flavor, color, and nutrition. This recipe also calls for the use of juniper ash, which improves the absorption of corn’s niacin, as well as to further enhance the blue corn's flavor. Junipers are a Southwestern evergreen tree, with many uses among the Navajo.
Recipe Servings: 16
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups roasted blue corn flour
- 1 tsp juniper ash
- 1 Tbsp baking powder
- 1 tsp salt
- 1 qt warm water
- 8 cups all purpose flour
- 1 Tbsp canola oil, for each tortilla made
- 1 bunch large kale leaves
Directions
- Combine the corn flour, ash, baking powder, and salt in a large bowl.
- Add the warm water and knead, gradually adding in the flour.
- Knead until dough is formed in a ball. The dough should he soft but not sticky.
- Heat oil in a skillet over medium heat.
- Divide the dough repeatedly in half to form 16 equally-sized pieces.
- Shape each piece of dough into a ball and flatten to form a tortilla.
- Place a kale leaf on one side of each tortilla, pressing to hold.
- Grill each of the kale and tortilla combinations, first placing kale side down. Brown each side for about 2 to 3 minutes.
- Eat while fresh and hot.
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