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.
Would I make them again? Definitely – they were so tasty and it was really satisfying to make them from scratch. My guests were impressed and ate them all up – and they weren’t just being polite!
Blue Corn Tortillas
Ingredients
1 1/2 cups blue corn meal
1 1/2 cups boiling water
3/4 to 1 cup all purpose flour
Directions
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.
Pretty much your perfect breakfast!
Thanks for coming everyone!!! Can’t wait til next month!
Don’t forget to check out everyone’s contributions:
I would love to get my hand on that blue corn meal!! I think I finally can track it down here in Australia! That is so delicious!
It is a beautiful colour, that’s for sure!
i actually love that rustic look and feel on the blue corn tortillas! bravo! i actually want to eat them straight out of my screen, since i am also pining for a trip t Mexico! hopefully, to san miguel de allende and guanajuato!
Oooh – tacos in Mexico – now there’s something I could get used to!!
I love that you used blue corn, that’s great. I agree with the previous poster that the rustic look of these tacos is incredibly appealing. And you know a breakfast taco is genius! Well done, girl!
Cheers Trix!
What delicious looking breakfast tacos! I wanted to make blue corn tortillas too but couldn’t find any blue mesa flour here.
See now I couldn’t find any yellow!!!
breakfast tacos sounds sumptious. All is forgiven now 😉 You have redeemed yourself…. hehehee
LOL Penny! I was glad to have more time this month to actually do something from scratch!
Love your homemade blue corn tortillas! It’s my turn to miss IIP this month but after seeing all the great entries for the Taco Party, I will certainly get in gear to join in the fun. Now, wish I were having these for breakfast tomorrow . . .
I would happily eat this every day for breakfast!
Oh……………that looks SO good.
i love you i love you i love you! Just when a girl starts thinking she has the worlds best taco recipe, she finds this one! Holy Yum!
I can not wait to make these!
Thanks for your enthusiasm 😉
Nice work! I’d love to try those blue corn tortillas!
Wowee! The colour of the taco shell is stunning against the guacamole and salsa. Nice work
Yes I was quite taken with the colour of this meal too!
Impressive! Great breakfast!
Welcome back for the International party.
The blue corn meal is quite to me as well, but love to try some time. What a creative idea of making tortillas.
Well I *was* at the others, just not being as industrious as some!!!
I love the look of blue cornmeal. I don’t know if blue cornmeal tastes different from regular cornmeal but I just love the uniqueness of it.
No it tastes just like regular yellow corn tortillas but it’s so pretty!
I love the looks of your tortilla. Nice one!
Not only blue but so healthy, what with the guac and all. Doubtlessly inspiring.
Yeah – it was a pretty healthy breakkie!
I love this breakfast taco! If I ever make any corn tortillas, I’ll definitely be trying the blue corn flour for it 😀
Yes the blue cornmeal is definitely the way to go! Though I like the yellow ones too!
Wow. Impressive! I would be so scared to make my own tortillas. Can I have some for breakfast too please! Thanks for sharing.
Now I have made them once and they weren’t a total disaster, I feel much more confident – try them, you would be surprised!
FANTASTIC Mardi! I love how making the simplest things can be the most delicious and satisfying. You’ve inspired me to make my own tortillas!
Well and next time, I will try to make them a little less – shall we say, rustic?? 😉
Way to add color to your breakfast, yum… you totally stepped up this time!
Well it was about time, huh? 😉 I, too love the colour they add to the dish!
Wow your tacos look and sound great! I’ve never had blue corn tortillas but I would love to try them, made my mouth water. I also participated in the IIP 🙂
I’ve only had them once before but I remember loving the colour so when I saw the blue cornmeal in the store, I knew I had to have them!
Oh great idea using blue corn tortillas.
these look beautiful!!! and yummy…
Oh! The blue cornmeal is so pretty. I have a hard time finding it around here…so I’m trying to procure a grinder…so I can make my own!! Your tacos look amazing =)
Oh my goodness…I don’t suppose you have any left overs? 🙂 These look fantastic, and I am crazy about blue corn tortillas!
Well all I can say is YUM YUM YUM YUM. That coming from someone who is kinda partial to Mexican food – why else would she be having a Mexican Cantina party for her birthday!!
So in light of the upcoming festivities, how fitting your post appeared now as I am planning on making my own tortillas albeit the cheats version – I own a tortilla press!!
Any chance of sharing the tomato salsa with lime dressing recipe. It’s lime and tomato a-go-go in my garden at the moment. Thanks.
Jealous of the tortilla press! The tomato salsa is simply tomatoes with cilantro and fresh lime juice. That’s it!
What a fun idea for breakfast for guests. Then everyone can make them just the way they want them.
Exactly!
Wow, they look great! I wish I knew where to get blue corn meal in the UK as I’m trying to avoid wheat at the moment.
Hmmm – a health food store?
I made regular tortillas this weekend. Similar experience. In the end they came out good enough for me to want to play around a bit and see if I couldn’t get a good recipe and process down.
Awesome dish, I need it right now!!
Jason
Me too – htey were not perfect but good enough to encourage me to make them again!
Beautiful! I could eat that for breakfast, lunch, and dinner!
Me too!
I wish I could have them tomorrow for breakfast. It’s my birthday!
Hope you had a good one, filled with great food!
I love it! Perfect breaky! Big kudos for making blue corn tortillas. I bought a packet of blue corn something mix for my sister in Santa Fe, maybe I might have to hang onto it..
No taco joy for me 🙁 was planning to do it at the last second after getting home from Bali, but Mr Belly was a little unhappy and the thought of cooking and eating was a little difficult. Next incident fo shizzle though!
We missed you at the Party and are expecting BIG things at the Scones one!
I love the aroma and toasty flavors of fresh corn tortilla. I’ve never tried it with blue corn meal, but I’m looking forward to making it soon. I’m sure it was a nice variation from the traditional white / yellow tortilla.
I didn’t much notice a difference in taste but loved the colour it lent to the dish!
Wow, does that look beautiful and delicious. Fresh corn tortillas are so good — I’ve only had them in restaurants, mind you, never at home, and yours look wonderful. And I bet the learning curve will be quicker than for macarons, so you’ll perfect yours in no time.
Oh SO much easier than macarons!
Now, THAT is a breakfast of champions! Who wouldn’t love a homemade blue corn tortilla first thing in the morning. Heck, those look so good, I bet they’re fabulous just smeared with butter. Mmmm!
Oh I didn’t even think about simply butter – but yes, now you come to mention is – YUM!
Gorgeous, as always! Where did you buy your blue cornmeal?
At Qi on Roncesvalles but I think Noah’s probably has some too!
So impressed by your homemade tortillas!! They look great! I definitely need to give them another shot.
I *really* think I need a tortilla press…
Those tortillas look incredible, the blue corn really adds a unique flavor. I am drooling over that breakfast taco right now, all the ingredients look delicious!
so impressive that you made your own tortillas!
You should try them with the girls!