This month’s International Incident Party theme was tacos!
Since I kind of slacked off the past couple of parties, you know when I didn’t make my own dumpling wrappers and then when Conor and I didn’t make noodles from scratch… I figured I better pick up my game this time.
I hunted around for some corn tortillas from scratch and found a few recipes, including this one from In Jennie’s Kitchen that gave me hope – if her little girls can make them, I should be able to, right?
My inspiration came later on when I was in the grocery store and I spied a packet of blue corn meal and I knew I wanted to make blue corn tortillas. I used this recipe from Food Network and whilst they didn’t come out as professional as I would have liked them, I was fairly pleased with the results. Next time I make them, I would definitely add a little less water or more flour and rest the little balls of dough a bit longer before I roll them out. They were kind of sticky and hard to roll, hence the odd shapes.
Blue Corn Tortillas
1 1/2 cups blue corn meal
1 1/2 cups boiling water
3/4 to 1 cup all purpose flour
You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin.
Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes.
Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another.
We made breakfast tortillas with black beans, eggs scrambled with feta, guacamole from scratch and a cherry tomato salsa with lime dressing.
Thanks for coming everyone!!! Can’t wait til next month!
Don’t forget to check out everyone’s contributions: