Make these pretty, orange-colored tortillas that are made with red chile sauce in honor of Día de Los Muertos.
- Servings 16
- 1 cup Instant Corn Masa Flour
- ½ tsp. Baking Powder
- ¼ tsp. Salt
- ½ cup Red Chile Sauce
- ½ cup Hot Water
- Tortilla Press
- In a large mixing bowl, combine all of your dry ingredients. In a measuring cup, mix together your water and chile sauce.
- Slowly add the wet ingredients to the dry mixing well for about 4 minutes until it’s completely smooth. If it seems too dry, add a little liquid (about 1 tsp. at a time), but make sure it doesn’t get sticky.
- Cut the dough into 8 golf ball size pieces. To ensure they are even in size you can weigh them on a baking scale.
- Line your tortilla press with wax paper. Place the ball in the center of the press and push down firmly until it is completely flattened.
- You can cook the tortillas on a griddle or in a cast iron skillet. The flatter the surface, the better. After about 30 seconds, flip the tortilla and again cook for about 30 seconds.
- Once you remove the tortilla from the griddle, immediately place in your tortilla basket to keep them warm.
- Fill tacos with shredded beef/pork/chicken/shrimp and desired toppings.
You can also make tortilla chips with this recipe. Just cut them in triangles and deep fry them. Serve with fresh guacamole.