How to Make Tie Dye Tortillas
Servings: 8 tortillas
Equipment
- Mixing Bowl
- silicone spatula
- measuring cups
- food scale
- blender
- tortilla press
- Parchment Paper
Ingredients
- 1 cup masa harina non-gmo
- ¼ cup açaí sorbet thawed
- ¼ cup carrot juice fresh
Pink Purée
- ¼ cup warm water
- 1 tbsp dragon fruit powder alt: thawed dragon fruit purée, beet powder, or beet juice
Green Purée
- ½ handful cilantro
- 1 handful spinach
- 1 roasted serrano pepper seeded
- ¼ cup warm water
Instructions
- Prepare green purée by soaking spinach, cilantro, and roasted Serrano pepper in warm water to soften for blending, 15 minutes.
- Prepare a few pieces of parchment paper for the tortilla press. Make sure the paper will cover the surface of the tortilla press to keep masa from sticking to it.
- Pour ¼ masa harina into a mixing bowl. Add one of the liquids or purées into the bowl and knead to combine until dough turns into a solid color. Gradually add masa harina if the dough feels too wet or sticky. Gradually add liquid if the dough feels cracky or dry.
- Make green purée. Blend spinach, cilantro, and roasted Serrano pepper with ¼ cup of warm water.
- Once dough is ready, roll masa into a masa ball.
- Repeat steps 1 and 2 with remaining masa and liquid.
- Now that you have four different colored masa balls, create more golf sized balls using the masa from all four balls.
- Center masa ball inside tortilla press inbetween two sheets of parchment paper. Close and press down until masa spreads out evenly.
- Cook on a griddle in medium heat.
- Raw tortillas can be refrigerated and stored in an air tight container for up to 3 days.