Blue Corn Tostada Carpaccio

A salsa recipe from my Abuelita, tips she taught me on tortilla making and more...

My Abuelita would never make this dish- but it’s an exceptional bite inspired by what she taught me.

No one believes I’m Mexican… but I am. Since I was a child my dad would bring me over to my grandparents house and it’s one of those places nobody uses the front door. You would walk through the side - straight into the kitchen. There were always so many people in this tiny house I still don’t know how we all fit. Within an instant you are thrown into the thick of it. All the ladies, my aunts and their friends all huddled in this tiny shot gun kitchen grabbing you, kissing you leaving you with lipstick smears. My dad laughing because he knew I hated it. We’d settle in the guys would hang with the guys and the ladies would stay in the kitchen. I never really vibed with the men in my family- they watched golf, baseball and played poker which are far from my interests. So since I couldn’t hang out with them I would usually get forced to climb the avocado tree and pick avocados for my abuela. Then they would usually reward me handsomely with bowls of pozole, fresh tortillas or if you were on your best behavior tamales.

They never let men cook in that house. However years into my professional cooking career I had gone to visit and they asked me if I could help with tamales. I was the first man in our family to be asked to ever cook with the ladies. I was honored and I would continue going over to my abuela’s house whenever I could get time to learn from her and my tia. These two are the leaders in our family. Without them- we’d be nowhere and they taught me so much like making salsa’s, Mexican rice and tortillas. I’m grateful to pass on some of what I know to keep their knowledge alive.

Blue Corn Tortillas

I used Masienda - Azul

This is not sponsored, I truly just think this company does a fantastic job using a product that is easy to use.

How to Make

• 1 Cup Azul Masa

• 1 Cup Water

• 2 Teaspoons Lard (optional)

If you have never made Tortillas it’s so easy I promise!

Chuck Masa and Water into a bowl, mix till it’s combined (you can never over mix it)

***Optionally a trick a learned from my Abuelita is take lard, rub it on your hands- continue to knead the masa in the bowl***

We are looking for a consistency like a Play-Dough, you dont want it to stick to your hands. When you squeeze the masa there should be no dry cracks. If there are dry cracks add more lard to your hands or water and continue to knead.

Ball up 8-10 individual pieces

Line a Tortilla Press or 2 Large Books with plastic sheets, place masa in the middle and press with even pressure. If they are lopsided rotate and press lightly again. If they get smashed to thin, just ball up and try again!

Transfer tortilla to a Comal set on medium-heat for 20 seconds each side and wait for the tortilla to souffle.

Always wrap and cover your warmed tortillas into a linen straight away. While they steam it really helps the texture- my Abuela says this is the most overlooked step and it’s important to let them steam before eating.

Final Product

masienda

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This video can be helpful for someone who has never made Tortillas before.

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My Abuelita’s Salsa Cremosa Verde (Recipe Card)