• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 24

    Dark Red Chile Tortillas

    Once you master the technique of making your own corn tortillas, try a few variations, such as these Dark Red Chile Tortillas. The deep red color and hint of spiciness will completely change the personality of any taco or tostada recipe.

    Just a note: We found that powdered chile will not produce good results when making these tortillas. So even though making your own chile puree can be a bit time consuming, the flavor and color of your tortillas will be superb. And to make your own tortilla chips: Cut cooked tortillas into quarters and fry in hot vegetable oil. Drain on paper towels and sprinkle with sea salt. And enjoy.

    dried chile ancho
    2 1/2
    instant corn tortilla mix
    Fill a 2 quart saucepan halfway full with water, add dried chiles, and bring to a boil. Boil chiles for 10 minutes, until they are red and soft. Remove stem from chiles, and place in the container of a blender. Add 1 cup of water, and puree the chiles until smooth (add more water if necessary). Strain puree through a mesh strainer to remove seeds.
    In a large mixing bowl, add corn tortilla mix, chile puree and 1 1/2 cups of water. Knead ingredients together with hands until well combined. If dough sticks to your fingers, add a little more of the tortilla mix, if the dough feels too stiff, add a little more water. Your dough should be soft, yet firm enough for working.
    Heat a cast iron griddle on the stove to a medium heat. Roll a golf ball sized piece of dough into a ball, then press between two sheets of plastic in a tortilla press. Place raw tortilla on hot griddle, allow to brown for 30 seconds, flip to the other side for 2 minutes, then flip again to cook for another 30 seconds. Remove tortilla from griddle and store in a clean towel until all the tortillas are formed.

    The base number of servings for this recipe is 24

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