Blue Tortillas |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 1/2-inch tortillas | |||||||||
| INGREDIENTS: | ||
| 1 cup crushed piki (when piki is used, no ashes are needed) | 1/2 cup finely ground, packed corn flour | 1/8 teaspoon salt (more if desired) |
| 1 cup boiling water | ||
| 1 | Combine first three ingredients in a mixing bowl. |
| 2 | Gradually stir in boiling water and knead dough until smooth. |
| 3 | Divide dough into four 2-inch balls. |
| 4 | Flatten balls by hand to 1/4-inch thickenss. Work cracks with a wet finger to smooth and seal. |
| 5 | Cook on a lightly greased griddle approximately four minutes on each side. Continue to smooth tortillas with wet fingers as they are cooking. |