Day Flour & Blue Corn Tortilla Recipe
flour & blue corn tortilla, tomatillo salsa, 2 eggs, creme fraiche, cilantro, avocado, pico de gallo, lightly fried tortilla strips
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Ingredients
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Tortilla
Toppings
Method
Prepare the Tortilla
- 1
Mix the Dough
In a large bowl, combine all-purpose flour, blue cornmeal, salt, and olive oil. Gradually add water and mix until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- 3
Roll Out the Tortillas
Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten with a rolling pin to form thin circles, about 6 inches in diameter.
- 4
Cook the Tortillas
Heat a skillet over medium-high heat. Cook each tortilla for about 1 minute on each side until lightly browned and cooked through.
Prepare the Toppings
- 5
Fry the Tortilla Strips
Cut the corn tortillas into strips. In a frying pan, heat vegetable oil over medium heat. Fry the strips until they are crispy and golden brown, about 2-3 minutes. Drain on paper towels.
- 6
Cook the Eggs
In a frying pan, cook the eggs to your preference (scrambled or fried). Season with salt and pepper to taste.
- 7
Assemble the Dish
On each tortilla, spread a layer of tomatillo salsa, add the cooked eggs, a dollop of creme fraiche, and top with diced avocado, pico de gallo, and fresh cilantro. Finish with the crispy tortilla strips.
