Beet Tortillas

Tortillas are a staple, I never get tired of them, but pink tortillas will always be more beautiful than regular ones. This recipe is simple, the secret ingredient? Beet juice.

I love working with beets! Their roots can reach up to 36-48 inches into the soil. I like to think that they have a calm and grounding energy from their deep contact with our Earth. 

Beet juice gives these tortillas their vibrant color and a hint of earthy flavor. If you're not into beets, you can always try making these with carrot juice or a bit of turmeric juice—or other vegetable juices that you like!

RECIPE:

Ingredients:
  • 375g all-purpose flour
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • 75g neutral oil
  • 240g water or water and beet juice, warmed
Making the dough:
  • In a large bowl, whisk together the flour, salt, and baking powder.
  • Warm up some water or beet juice over the stove. I used varying combinations of beet juice and water to create different hues, so feel free to experiment.
  • Make a well in the center of your flour mixture and pour in the warm liquid and oil. With a spatula or a wooden spoon, mix the ingredients together until you get a shaggy dough. Finish mixing with your hands. Don't over-knead the dough. It just needs to come together into a ball. Overmixing the dough will lead to tough tortillas. If your dough is too dry, add more water. The dough should be a little tacky.
  • Cover the dough and let it rest for about 30-45 minutes to allow the gluten to relax.
  • Part the dough into 8 or 12 portions, depending on the size you want your tortillas. Roll each portion of dough into a ball.
Rolling out the dough:
  • On a clean and lightly floured work surface,  push down on the center of the dough ball with your palm. Take a rolling pin and roll the dough out, giving it a quarter turn after each roll so that it is round. Continue until the dough is as thin as you like.
Cooking the tortillas:
  • Heat a cast iron over a medium-high flame. Once the cast iron is hot, carefully place your tortillas onto it and cook for about 30 seconds to 1 minute per side. You'll know they're ready to flip once the tortillas puff up.
  • Place the tortillas into a covered container—this allows them to steam and prevent them from going stale. 
Storage:
  • My favorite way to store tortillas is in the freezer. Warmed from the freezer, they taste fresh and last better than tortillas stored in the fridge or at room temperature. Place the tortillas into a freezer bag or container and place parchment paper in between them. The tortillas will last up to 3 months in the freezer.
Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen

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