Colored TortillasColored Tortillas
Colored tortillas not only enhance the appearance of many enchilada recipes, but they also can heighten flavor, depending on the herb, chile, or vegetable used for the color. The tortillas are made with the same method used to make tortillas with dried masa. The ratio of liquid will be a little less than 1:1 ratio of volume measure to dried masa. For chile-infused tortillas, it’s best not to dry roast the chiles. Fresh chiles will ensure the color remains as bright as possible.
How to Make Red Tortillas
Yields 12–15 tortillas
Ingredients:
2–4 ancho or guajillo chiles, cleaned, destemmed, deseeded
Pinch of kosher salt
1½ cups (210 grams) dried masa
Directions:
Place the chiles in a bowl and cover with hot water. Soak about 10 minutes, or until softened. Drain and discard the soaking liquid.
Place softened chiles in a blender along with salt and 1 cup (237 ml) warm water. Process until smooth.
Strain through a medium-mesh strainer into a large bowl.
Add the dried masa and knead until the chile purée is evenly distributed through the dough. While kneading, add water as needed (approximately ¼ cup, 59 ml) to form a soft, workable dough.
Let the dough rest a few minutes before dividing into balls and pressing. Follow the instructions for pressing tortillas using dried masa (see page 48).
Note: Red tortillas are used with Tex-Mex, Potosinas, Rioverdenses, and Tultecas Enchiladas.
How to Make Green Tortillas
Yields 12–15 tortillas
Ingredients:
1 bunch cilantro, washed, patted dry
Pinch of kosher salt
1½ cups (210 grams) dried masa
Directions:
Trim and discard 1–2 inches (2.5–5 cm) from the root end of the cilantro stems.
Place the cilantro in a blender along with salt and 1 cup (237 ml) warm water. Process until smooth.
Strain through a medium-mesh strainer into a large bowl.
Add dried masa and knead until the cilantro purée is evenly distributed throughout the dough. While kneading, add water as needed (approximately ¼ cup, 59 ml) to make a soft, workable dough.
Let the dough rest a few minutes before dividing into balls and pressing. Follow the instructions for pressing tortillas using dried masa (see page 48).
Note: Green tortillas work especially well with chicken, vegetable, and cheese fillings.
How to Make Black Bean Tortillas
Yields approximately 12–15 tortillas
Ingredients:
Approximately 1 cup (240 grams) cooked black beans (see page 60)
Pinch of kosher salt
1 tablespoon (15 ml) vegetable oil (see note)
1½ cups (210 grams) dried masa
Directions:
Place cooked black beans in a blender along with salt, oil, and 1 cup (237 ml) warm water. Pulse until the beans are broken up and mostly puréed (a little texture is desirable).
Place in a large bowl, add the dried masa, and knead until the beans are evenly distributed throughout dough. While kneading, add water as needed (approximately ¼ cup, 59 ml, see note) to make a soft, workable dough.
Let the dough rest a few minutes before dividing into balls and pressing. Follow the instructions for pressing tortillas using dried masa (see page 48).
Notes: The oil is added to help keep the edges of bean tortillas from cracking.
Since the moisture content of cooked beans is difficult to predict, the amount of water needed for the recipe will vary. Try to attain a very soft but workable dough. If the edges of a pressed tortilla crack or appear serrated, add a little more water, a few drops at a time, to achieve the right consistency.
For a more rustic appearance, simply mash the beans by hand before adding water and dried masa. Black bean tortillas work well with almost any meat, cheese, or vegetable filling.
Other Colored Tortillas
Red beets, spinach, tomato paste, huitlacoche, and herbs are just a few examples of other ingredients that can be incorporated into masa dough to add color and flavor to tortillas. Experiment using the approximate ratio of 1½ parts dried masa to 1–1 ¼ parts puréed coloring ingredient. Pair the flavor profile of the tortilla with the flavor of the dominant ingredient in the filling.