|Tortillas don't need to be a blank canvas|
So I was browsing the Cool Chile Company's website a few weeks ago and I discovered they are doing blue corn tortillas now!
This is amazing because blue corn, though prized in Mexico, is virtually unknown in the UK.
I recently wrote about my experiences making homemade blue corn tortillas. But I'm aware this is outside the comfort zone for many readers.
So, as with white corn tortillas, it's Cool Chile to the rescue.
I reviewed CCC's white corn tortillas ages ago; they remain the only corn tortillas available in the UK that I endorse.
When I tweeted my excitement about the blue corn, CCC offered to send me some. They arrived while I was on holiday at home, cooking with mi madre.
Just in time to be used for tacos de carnitas, in fact!
My original idea was to use some of the blue tortillas for tacos and turn the rest into tortilla chips ("totopos").
But instead we finished the lot in one night.
"Anyone want another taco?"
"Aye, just one more then."Until they were gone.
Which should indicate how much we liked them.
They were a bit paler in colour than my homemade blue tortillas. I assume the dough was a mixture of blue and white corn, which would undoubtedly make the dough easier to work with.
I found 100% blue corn dough quite fragile (blue corn is less starchy than white corn). And Cool Chile Company tortillas have to go through el monstruo (their awesome tortilla-machine).
Another advantage of mixing corn varieties is the tortillas can easily stand up to heating, reheating, frying, dipping in chile sauce (enchilar-ing), and all the other things a tortilla has to do.
Also Mrs MexiGeek, who is still a bit unnerved that there is such a thing as blue corn, preferred the mitigated shade of blue.
The bottom line is these are excellent tortillas and a great way to lend a taste of Central Mexico to your cooking.