Perfectly Pink Tortillas
I really struggled with what to name these tortillas… I wanted to call them unicorn tortillas, but I feel like that food trend is pretty much over done and I can’t really take unicorn anything too seriously. My daughter suggested Millennial Pink Tortillas, however since I’m not a millennial I felt like I couldn’t really go there either. I finally settled on Perfectly Pink Tortilla’s because that’s exactly what they are! They’re pink, they taste amazing, and they are pretty darn easy. Don’t you just love the creative process?
A few months ago our friends at Nuts.com contacted us and asked if we were up for a little cooking challenge. They would send us a box full of an assortment of Nuts.com goodies and our task would be to create a delicious dish from it. I mean, honestly. Who could say no to that? It’s like a real life game of Chopped!
A few weeks later a mystery box showed up in the mail filled with all sorts of delicious pantry staples like dried cranberry beans, Maldon sea salt, gluten free rolled oats, marjoram, beet powder, and sweet white sorghum. There were so many goodies to choose from it was hard to know where to start, but ultimately that beet powder won us over.
We just can’t get enough of the dreamy color of beets and since our family loves tacos so darn much we thought it would be a fun way to add a little unexpected pop of color to the dinner table. We’ve feasted on these perfectly pink tortillas quite a few different ways now, but stuffed with sorghum tabouleh and homemade falafel is our absolute favorite!
- 1½ cups water
- 2 tablespoons Nuts.com beet powder
- 2 cups Nuts.com masa harina corn flour
- In a measuring cup combine the water and Nuts.com beet powder. Beat with a whisk until all lumps have disappeared.
- Add the Nuts.com masa and the water to a large measuring bowl and mix thoroughly until you form a soft dough. About 1½ - 2 minutes. If the mixture is still to dry to come together and form a ball add a teaspoonfuls of water at a time until you reach the desired consistency.
- Divide the dough into 18 equal sized balls then cover with a damp cloth to keep dough soft and moist.
- Working with one ball of masa at a time, line a tortilla press with 2 sheets of thick plastic wrap or parchment. Place a ball of masa in-between the two sheets of plastic and press until the tortilla measures approximately 5-inches in diameter.
- Heat a skillet or griddle over medium-high heat. Carefully, peel the tortilla from the plastic wrap. Cook each tortilla for 30 seconds on each side, turning the tortilla 3 times, 1½ minutes total cooking time per tortilla. Cover cooked tortillas with a cloth napkin to keep them soft and warm.