Perfectly Pink Tortillas
Have leftover tortillas? They are great cut into wedges and fried up into crispy chips. Then you can dip and dunk them however you like.
Don’t forget to rate the recipe, and let me know what you think about these Perfectly Pink Tortillas in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 18 tortillas 1x
Ingredients
Scale
- 1 1/2 cups water
- 2 tablespoons Nuts.com beet powder
- 2 cups Nuts.com masa harina corn flour
Instructions
- 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 1 1/2 - 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, 1 1/2 minutes total cooking time per tortilla. Cover cooked tortillas with a cloth napkin to keep them soft and warm.
Find it online: https://thismessisours.com/perfectly-pink-tortillas/
