Last weekend, I had an honor to serve a few meals to a group of young businessmen who came to Texas for a weekend. It was an interesting task to cook food for people with diverse diets: gluten-free, vegetarian, lean protein + vegetables, and no restrictions. During negotiations I had an idea that Tex-Mex cuisine would perfectly suit this group. And it did. Tex-Mex theme helped me with logistics of cooking and serving food for eaters with different needs at the same time.
Blue corn tortillas were part of their last breakfast in Texas. Mesquite smoked chicken breasts with mild Green Taco Sauce were served for non-vegetarian part of the group, and the rest of the tacos were filled with charred poblano peppers and fresh corn. I mixed melting Asadero and crumbly Queso Fresco for the best cheese combination.
Naturally gluten-free, with intense nutty corn flavor when cooked fresh, they are always a crowd pleaser in soft tacos or enchiladas. It is practically impossible to find them in stores, because common believe is they have to be cooked and eaten as soon as possible. Most of the time they are cooked stuffed, just like many other gluten-free flat breads, including French buckwheat crepes. I know only one place in Austin where you can enjoy blue corn tortillas on a regular basis — Mi Tradicion (two locations, former Chuy’s Panaderia).
The recipe is very simple and it is easy to make blue corn tortillas at home. You don’t need any special cooking skills. You need tortilla press and blue corn flour. In Austin, whole blue corn meal can be found in bulk section of Central Market and the best fine blue corn flour — in Fiesta supermarket, international foods section.
In most of Mexican kitchens, cooks use a cut zip top bag of either sandwich or quart size to line their press. It allows to remove press tortilla easily and keep the press clean. If making more than 10 tortillas, I prefer precut parchment paper. I press all tortillas between two sheets of paper and then start cooking them. Parchment paper keeps them moist.