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Blue Corn and Spelt Tortillas: A Taste of the Southwest

The aroma of toasted corn and cilantro always brings me back to my childhood summers spent in Santa Fe. I remember watching my abuela meticulously grind blue corn kernels on a metate, the rhythmic scrape a comforting soundtrack to the day. The tortillas she made were unlike anything I’ve tasted since – earthy, slightly sweet, and impossibly tender. While I don’t have a metate, I’ve strived to recreate that authentic flavor in my own kitchen using these blue corn and spelt tortillas.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 3-4
Yields: 16 tortillas
Dietary Type: Vegetarian

Ingredients

1 1⁄2 cups whole meal spelt flour
1 cup blue cornmeal
1 cup warm filtered water
2 tablespoons chopped cilantro (optional)
1 tablespoon dried chipotle powder (optional)

Equipment Needed

Large mixing bowl or food processor
Floured work surface
Tortilla press (optional)
Plastic wrap
Cast iron skillet or griddle
Tortilla warmer (optional)

Instructions

Begin by heating a cast iron fry pan or griddle over medium-high heat. It’s crucial that the pan is hot before you start cooking the tortillas. Make sure not to add any oil to the pan. The tortillas will cook directly on the dry surface.
In a food processor, combine the whole meal spelt flour, blue cornmeal, cilantro (if using), and chipotle powder (if using). Pulse the mixture a few times to ensure the dry ingredients are well-combined and the herbs and spices are evenly distributed. Alternatively, you can perform this step in a large bowl and whisk the ingredients together.
With the food processor running on low, gradually add the warm filtered water. Continue processing until a dough forms. The dough should be soft and slightly sticky but not overly wet. If using a bowl, slowly incorporate the warm water, mixing with your hands until the dough comes together.
Once the dough has formed, turn it out onto a floured board. Knead the dough for about 3 minutes. This step is important for developing the gluten in the spelt flour, which will help the tortillas hold their shape. The dough should become smooth and elastic.
Divide the dough into 16 equal-sized balls. A kitchen scale can be helpful to ensure uniformity, but eyeballing it works too. The size of the balls will determine the size of your tortillas.
If you have a tortilla press, this will make the process much easier. Place one of the dough balls between two sheets of plastic wrap (or parchment paper) and press. The tortillas will come out about 4 inches in diameter, which is a nice size for tacos or appetizers.
If you don’t have a tortilla press, don’t worry! You can simply roll the tortillas out using a rolling pin on a lightly floured surface. Aim for a similar thickness and diameter as if you were using a press.
As you form the tortillas, stack them in a dish and cover them with plastic wrap to prevent them from drying out. Keep them covered until you are ready to cook them.
To cook the tortillas, carefully remove one from the stack and place it in the hot, dry fry pan or griddle. As the tortilla cooks, you’ll notice the edges start to curl up slightly. This usually takes about 20-30 seconds.
Once the edges begin to curl, flip the tortilla over and let it cook for another 15-20 seconds.
Check to see if you have some browning on each side. If you see nice brown spots and the tortilla feels relatively dry but still pliable, it’s ready. Avoid overcooking, as this will make the tortillas brittle.
Remove the cooked tortilla from the pan and place it in a tortilla warmer or a covered dish to keep it warm and soft.
Repeat steps 9-12 until you have cooked all 16 tortillas.
If the tortillas get cold before serving, you can reheat them in the microwave for a few seconds. They tend to stiffen up when cold, so reheating is recommended.
Serve the warm, fresh tortillas with your favorite fillings and toppings. ¡Buen provecho!

Expert Tips & Tricks

Hydration is Key: The amount of water needed may vary slightly depending on the humidity and the specific characteristics of your flours. Add the water gradually and adjust as needed to achieve a soft, pliable dough.
Don’t Overwork the Dough: Over-kneading the dough can result in tough tortillas. Knead just until the dough comes together and is smooth.
Hot Pan is Essential: A properly heated pan is crucial for achieving good browning and preventing the tortillas from sticking. Let the pan heat up thoroughly before adding the first tortilla.
Pressing for Perfection: If using a tortilla press, experiment with the pressure to find the sweet spot. Too much pressure can result in thin, fragile tortillas, while too little pressure will create uneven ones.
Resting the Dough: Allowing the dough to rest for 15-20 minutes after kneading can make it easier to roll out and prevent it from snapping back.

Serving & Storage Suggestions

Serve these blue corn and spelt tortillas warm with your favorite fillings such as grilled meats, beans, vegetables, or cheese. They are also delicious as a side dish with soups and stews.

Leftover tortillas can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, wrap the tortillas in a damp paper towel and microwave for a few seconds, or warm them in a dry skillet over medium heat. Freezing is best when the tortillas are stacked with parchment paper between each, to prevent them sticking together during freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	147.2 kcal	N/A
Calories from Fat	13 g	N/A
Total Fat	1.5 g	2%
Saturated Fat	0.2 g	1%
Cholesterol	0 mg	0%
Sodium	15.8 mg	0%
Total Carbohydrate	31.3 g	10%
Dietary Fiber	3 g	11%
Sugars	0.3 g	N/A
Protein	3.3 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: For a completely gluten-free version, substitute the spelt flour with a gluten-free all-purpose flour blend. You may need to adjust the amount of water to achieve the right consistency.
Spice it Up: Add a pinch of cayenne pepper or a finely chopped jalapeño to the dough for a spicy kick.
Herbed Tortillas: Experiment with different herbs such as oregano, thyme, or rosemary to create unique flavor combinations.
Sweet Tortillas: Add a tablespoon of honey or agave nectar to the dough for a slightly sweet tortilla that pairs well with sweet or savory fillings.
Different Cornmeal: Use white or yellow cornmeal if blue cornmeal is unavailable.
Olive Oil: Substitute the water with the same volume of olive oil if you are looking for a richer flavour.

FAQs (Frequently Asked Questions)

Q: Why are my tortillas stiff after they cool?

A: Tortillas tend to stiffen as they cool because the starches in the flour recrystallize. Reheating them gently will soften them up again.

Q: Can I make the dough ahead of time?

A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Bring it to room temperature before rolling out the tortillas.

Q: My tortillas are sticking to the pan. What am I doing wrong?

A: The pan may not be hot enough, or the tortillas may be too wet. Make sure the pan is thoroughly heated before adding the tortillas, and dust the dough lightly with flour if it feels sticky. Also, ensure the pan surface is smooth – cast iron can sometimes have imperfections that cause sticking.

Q: Can I freeze the cooked tortillas?

A: Yes, you can freeze cooked tortillas. Stack them with parchment paper in between to prevent them from sticking together, and store them in an airtight container or freezer bag.

Q: My tortillas are tearing when I roll them out. What could be the reason?

A: The dough might be too dry, or you may be applying too much pressure when rolling. Add a little more water to the dough if it feels dry, and use a gentle, even pressure when rolling. Resting the dough may also help.

Final Thoughts

These blue corn and spelt tortillas are a delicious and versatile addition to any meal. Whether you’re making tacos, quesadillas, or simply enjoying them with a side of salsa, their unique flavor and texture will surely impress. I encourage you to try this recipe and experience the taste of the Southwest in your own kitchen. Don’t hesitate to adjust the seasonings to your liking and share your creations with family and friends. Provecho!

Blue Corn and Spelt Tortillas Recipe