Purple Corn Flour Tortillas – Gluten Free and Vegan

I am so excited to share this with you to brighten up your
 tacos, quesadillas and various other tortilla needs.
I have created another version of my homemade Gluten Free tortillas but with a purple corn twist.
I was brought up on homemade tortillas.  
So it only makes sense to me to keep adding varieties 
that are soft and strong to hold up to all sorts of fillings.
I love the feel of the dough and the smell of the flour as it is cooking on the hot comal. 
In my quest to add more nutrition to the foods that I eat and serve, 
these tortillas are on my absolute favorites list!
Anyone that is around me knows how much crazy I get for various shades of purple or lavender. 
I love love love the color! 
Just think about all of the wonderful antioxidants that are in each tortilla … no guilt! 
The Purple Corn Flour is Organic, light and powdery so every thing 
you make with it is light and not crumbly. The flavor is rich and deep but not too intense.
The dough goes from a very light lavender to a deep purple, 
almost navy blue as it sits and then back to purple when you cook it.
GLUTEN FREE HOMEMADE PURPLE CORN FLOUR TORTILLAS 
This batch should make approximately 16 tortillas, 6 – 7 inches in diameter. 

Dry Ingredients 
1/2 cup + little extra to roll out Zócalo Gourmet Purple Corn Flour
1 1/2  cups + little extra to roll out Maninis Gluten Free Multiuso Flour
2 generous pinches of sea salt
1 1/2 tsp baking powder

Wet Ingredients
3/4 cup warm unsweetened coconut milk – best to use due to higher fat
2 Tbs Grapeseed Oil – best for buttery flavor and high smoke point

Tools 
rolling pin
pastry board
large mix fork
comal or cast iron skillet
cling wrap
parchment paper to press out dough large plate or baking pan for dough balls
clean kitchen towels for keeping the cooked tortillas warm
tongs or spatula to turn the tortillas

Directions
Mix the dry ingredients using a large mixing fork.
Add the oil.
Slowly add the warm milk.
Continue to mix until the dough becomes sticky and clumpy.
Sprinkle a little bit of GF Maninis flour on the board and on your hands.
Take the dough out of the bowl and knead with your hands for 2-3 minutes.
You want the dough to be firm, soft, smooth and not too sticky.

Place a piece of parchment paper on your pastry board to protect the color from staining or the dough from sticking.
Kneed the dough for 2-3 minutes.
Notice the smooth soft texture, it’s ready.

Make a large disc.  Take the dough out and cut into half, then quarters to make 8 sections. Roll into balls with the palms of your hands. Place the balls back into the large mixing bowl.  Cover the top of the bowl with cling wrap and a clean kitchen towel.
Let rest for 40 minutes.

When the timer goes off, turn your stove top on and begin to heat your comal – medium-high.

Get ready to work swiftly.

Be sure to take out your non-dairy butter and a small plate ready to the side.  I love soy free Earth Balance butter. You will want it on hand to do a quality check on the first tortilla.  Trust me on this!

Sprinkle a little Maninis GF Multiuso Flour and Zócalo Gourment Purple Corn Flour, 2 Tbs of each into a small bowl and mix with a whisk.  Sprinkle a little of this mixture each time onto your rolling pin and  the parchment paper or board, when you are rolling out the tortillas.

Take out one ball and split it.  Place the other half back into the bowl and cover.

I like to roll out my tortillas.  If you have a press, use it if you want.  I go back and forth but really enjoy the therapeutic rhythm of rolling … turning … flipping … repeat.

Press the ball onto the board with the palm of your hand.  Begin to roll out the dough forward and back, then pick up the dough, half turn and turn over. Roll forward and back. Pick up the dough, half turn and turn over.  Repeat until the dough is thin but not cracking or ripping. Do your best to make a round shape but no worries, rustic looks very authentic!

This batch should make approximately 16 tortillas, 6 – 7 inches in diameter.

Heat your seasoned comal on medium-high heat. As soon as the comal has heated, place the tortilla on it. Cook for 1-2 minutes or until you begin to see bubbles! Turn the tortilla over and cook for another 1-2 minutes. Sometimes I turn them over a few times to get the desired dark markings that make the tortillas look and taste so great and authentic!

While the tortillas are cooking, begin to roll out the next tortilla. Cover with a small towel or cling wrap so the dough does not dry out.

REWARD TIME – place the first cooked tortilla on your plate and smother with non-dairy butter.
Enjoy

Back to it, there are other tortillas that are waiting to be made too,  so it is best to remain focused and repeat the pressing, rolling process until all of the tortillas are made.

Keep the cooked tortillas wrapped in a clean kitchen towel or a tortilla warmer to stay warm until you are ready to serve.  If there are any leftovers, not likely, place into a sealing bag and leave out in a cool spot on the counter.  Please do not put in the refrigerator it will destroy them.  If you would like to freeze them, place a piece of parchment paper in between each tortilla and put them into a sealing freezer bag. Mark the date on them and enjoy later.

I suggest making fish tacos, quesadillas, or breakfast tacos with these tortillas!  They are so beautiful your eyes will love them too!

Salud!

Lisa

This recipe is property of Lisa Garza ©2012 Gluten Free Foodies.

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