Description
The same blue corn we use for our seasonal tortillas, nixtamalized and stone-ground into masa harina so you can make them at home. It has a nutty, earthy flavor and turns tortillas a beautiful dusky purple.
Mix 2 cups masa harina with about 1½ cups warm water and a pinch of salt, rest for 15 minutes, then press and cook on a hot comal. Makes about 16 tortillas.
Ingredients: heirloom blue corn, trace of lime (calcium hydroxide).
