Squid Ink Corn Tortillas
Beautiful jet black squid ink tortillas made with masa.
Ingredients
- 1 3/4 cups of masa harina
- 1 1/4-1 1/2 cups of water, very warm
- 1 tablespoon of squid ink
- 1/2 teaspoon of salt
Instructions
- Combine masa harina and salt in a large bowl
- Add 1 cup of water and 1 tablespoon of squid ink and mix using a stiff wooden spoon or silicone spatula
- Add additional tablespoons of water until a soft, kneadable consistency is achieved
- Knead in the bowl for several minutes
- Add additional masa is the dough is too wet or sticks to your hands and add additional water if the dough is too dry or won’t fully incorporate
- Cover the bowl with a damp towel and rest for 15 minutes
- Divide the dough into golfball sized portions (approximately 2 tablespoons) and roll into round balls (keep dough covered with a damp paper towel while you work with one portion to prevent the dough from drying out)
- Press each tortilla between sheets of plastic or parchment paper in a tortilla press or using a rolling pin
- Preheat a flat griddle or wide skillet over medium high heat
- Once hot, cook each tortilla for 45-60 seconds per side
- Transfer cooked tortillas onto a plate wrapped with a clean kitchen towel to keep them warm as you cook the other tortillas
- Repeat this process until all of the tortillas have been cooked