Chile Infused Corn Tortillas (Tortillas Rojas)

By garciamoss

Ingredients

• For the Chile Puree:
• 10 to 12 New Mexico or California chile peppers, stem and seeds removed
• Water to cover
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• For the Tortillas:
• 2 1/3 cups masa harina (instant corn masa mix)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups warm water
• 1/2 cup chile puree (I like the New Mexico and California chiles for their bright red color)
• 2 tablespoons olive oil

Details

Servings 1
Adapted from hispanickitchen.com

Preparation

Step 1

1. Add the dried chiles to a sauce pan. Cover with water and bring to a boil. Reduce heat to low and cook for 10 minutes. Drain all the liquid and transfer to the blender. Add 3/4 cup of fresh water, and spices listed. Blend on high until smooth, strain sauce through a wire mesh strainer, set aside.
2. In a bowl, combine the masa harina, salt and baking soda. In another bowl, combine the chile puree, warm water and olive oil. Add the dry to the wet until the dough forms. Cover with plastic wrap and set aside for 30 minutes.

3. Heat a heavy, stove-top griddle pan or comal to medium heat. While the pan is heating, make 20 dough balls, about the size of a golf ball. Line your tortilla press with a quart-size freezer bag, cut to the size of the tortilla press (leaving fold uncut).

4. Press the masa ball to about 4½ inches, carefully pick up the tortilla and peel the plastic away and lay onto hot griddle. Cook for about 45 seconds to 1 minute on each side. Transfer them to a plate lined with a clean kitchen towel. Spread them out so they don’t stick together.

5. Cool completely before storing in a plastic storage bag. Must be refrigerated. Reheat on a hot griddle or comal for best results. Yields up to 20 small tortillas.