Were you aware of the fact that you can make hot pink tortillas? Yes, you can and they are absolutely gorgeous. And if you are imagining a food coloring situation, you can put your mind at ease, these beauties get their vibrant pink color from dragonfruit! In addition to a rich, bright pink color, dragonfruit also contains prebiotics, antioxidants and magnesium. Beautiful and beneficial!
To make these hot pink tortillas, I am using freeze dried dragonfruit powder. You can find freeze dried dragonfruit powder on Amazon, at Whole Foods and several places online. We only need 2 1/4 tablespoons for this batch of tortillas, but there are many other ways that you can use this fabulous and fun ingredient. I will be adding more recipes using freeze dried dragon fruit powder soon, but for now, let’s make these hot pink tortillas!
To make 8 regular sized tortillas (about 10 inches) or 12 street taco sized tortillas (about 6 inches), you will need 2 cups of masa harina, 3/4 teaspoon of salt, 2 1/4 tablespoons of dragonfruit powder and between 1/2-3/4 cup of warm water.
In a large bowl, whisk 2 cups of masa harina with 3/4 teaspoon of salt and 2 1/4 tablespoons of dragon fruit powder until they are fully combined.
You definitely have some artistic license when it comes to the amount of pink that you want in your tortillas. Adding 2 and 1/4 tablespoons of dragon fruit powder will give you a really bright, hot pink color, but you can use a little less to give you a lighter pink or just a tiny bit to get this fabulous soft, baby pink color. Have fun with it!
Start by adding about 1/3 cup of warm water and mix to combine. Tortilla dough should be kneadable in texture, but not at all sticky, so only add enough water to bring all of the dry ingredients together. If you do add too much water, you can dust more masa harina into the dough, but try to avoid this, as it will change the color of the tortillas. You are looking for a texture that is easy to shape and will not stick to your tortilla press.
Don’t have a tortilla press? No problem! I will explain my hand rolling technique below…
Once the dough comes together, form it into a round ball and then press it out a bit into a disk (photo above). Using a sharp knife, divide the dough into 8-12 equal portions.
Transfer the portions onto a plate and cover them with plastic wrap to prevent them from drying out. Place a flat griddle or wide non-stick skillet over medium heat. Let the pan pre-heat for a few minutes. You want the griddle warm, but not hot and dry. No need to grease the surface.
While the pan is preheating, grab one portion of dough and form it into a round ball. If you have a tortilla press, line it with plastic wrap or wax paper and press your tortilla out.
If you do not have a tortilla press, place the ball of tortilla dough between two sheets of wax paper. Use a heavy skillet or large pot to press the dough out as flat as you can get it…
Set the pot aside and begin working the tortilla out in all directions with a rolling pin. The best way to maintain a round shape is to think about looking at a clock face and roll twice from 12 to 6, then twice from 2 to 8 and then twice from 4 to 10… and continue this “roll twice and rotate” motion until the tortilla is as thin as you want it to be.
Once the tortilla is rolled out and your skillet is warm, place the tortilla onto the skillet and let it cook for about 30 seconds on the first side, flip the tortilla and cook the second side for another 30-45 seconds. Gently feel the surface and once the tortilla feels dry on both sides, transfer it onto a plate and cover the plate with plastic wrap and a heavy kitchen towel. This will help keep the finished tortillas warm and pliable, while you cook the rest of them.
If you have a really wide griddle or skillet, you may be able to cook several tortillas at a time. If this is your first time making tortillas, stay focused on working one at a time, so you don’t brown the tortilla on the griddle. Once you get organized and feel confident making them, you can put one on the griddle and begin shaping the next one, while it cooks. As long as you keep an eye on the clock, you can whip up a whole batch of fresh pink tortillas in just a few minutes!
Now that your beautiful pink tortillas are all cooked, we are ready assemble!
You can fill these tacos with anything! Today, I am using some shredded roast chicken, cilantro lime crema and some sweet pepper salsa. Garnish these tacos with some fresh cilantro and lime wedges and get ready for a colorful fiesta!
Whether you want to celebrate Valentines Day with tacos (thats how we do it!), want to develop your own fresh tortilla making skills or just need more pink in your life, make a batch of these gorgeous hot pink tortillas and fill them with all of your favorite taco fillings (the more color, the better!)…
I hope you love these hot pink tortillas, as much as I do. They are so beautiful with great classic tortilla flavors and texture. Fill them with good things and enjoy your colorful plate!
Pink Dragonfruit Tacos
Ingredients
- 2 cups masa harina
- 2 1/4 tablespoons dragonfruit powder
- 3/4 teaspoon salt
- 1/2-3/4 cup water, warm
- your favorite taco fillings
Instructions
- Combine 2 cups of masa harina with 2 1/4 tablespoons of dragonfruit powder and 3/4 teaspoon of salt in a large bowl
- Add 1/3 cup of warm water and mix to combine
- Add more warm water a little bit at a time until a kneadable non-sticky dough comes together
- Knead the dough in the bowl until it all comes together
- Dust with additional masa harina if the dough feels sticky
- Divide the dough into 8 equal portions for average sized tortillas or 12 equal sized portions for street taco sized tortillas and cover them with plastic wrap
- Using a tortilla press or rolling pin, roll your tortillas out into thin, round tortillas (additional instructions above)
- Place a flat griddle or wide skillet over medium heat and allow it to become warm
- Cook your tortillas on a dry, warm skillet for about 30 seconds on the first side and 30-45 seconds on the second side
- Once your tortilla is cooked and dry on both sides, transfer it onto a plate and cover the tortilla with plastic wrap and a heavy kitchen towel while you cook the remaining tortillas
- Fill your tortillas with your favorite taco filling
- Store leftover tortillas at room temperature in an airtight container for 1-2 days
