Welcome back and I hope you’re having a great week.
I wanted to take a little break from Thanksgiving stuff today and talk about something a little more fun, these gorgeous purple tortillas. I just thought with all the stress of the upcoming holiday season, it would be nice to do something a little more fun and out of the ordinary.
If you couldn’t already tell by my Five Part Series on Pasta, I’ve been a little dough happy lately… and a little color happy. But nothing wrong with some creative fun, right? So, when I was writing part two of my pasta series, about colored pasta, I started thinking “what other plain colored foods could I make fun?” I started thinking about it, really the possibilities are endless. But my favorite idea was tortillas. A cilantro tortilla to wrap up a taco? YUM. For this recipe today, I decided to use beets to make these purple/red tortillas. The color is so beautiful and though subtle, the beet flavor really complimented the shrimp tacos I made.
It’s a really simple process to make these and they come in any color vegetable you can get. All you have to do is put it through a juicer and BAM, you can make colored tortillas! A splash of pineapple juice would make a fun addition to an Al Pastor taco. A red pepper tortilla for fajitas. Beets are subtle enough to go with any taco but would be especially delicious with duck carnitas. I once had a really spicy soft shell crab dish, the chef used cantaloupe the cooling agent in the dish. I was mind blown and have been obsessed with recreating that combo ever since. Why not a cantaloupe or cucumber tortilla with spicy octopus or soft shell crab?
When to make this
If you have kids that despise veggies, this is a great way to sneak them in. Plus it’s a fun project for kids, the dough is a lot like Play-Doh. Since these are so easy to make, you could also make them for a fun taco-themed dinner with friends. Maybe three different taco fillings with a couple different tortilla pairings? Personally, I would be incredibly impressed if I came to a taco dinner expecting store bought Old El Paso Crunchy Shells and instead saw a rainbow of different tortillas? For me, this was just a fun way to pass some time. I made shrimp tacos for my parents with them. It was just as satisfying to do it for no reason at all.
Prep: 15 Minutes | Rest: 1o Minutes | Cook: 10 Minutes | Yield: 12 Tortillas |
- 4 C AP Flour
- ½ C Lard (or butter, softened)
- 1 C Red Beet Juice (or any other fruit/vegetable juice you prefer)
- 1 TBSP Salt
- In a large bowl combine flour, salt, and lard. Mix until it becomes cornmeal like.
- Gradually add beet juice while mixing until a crumbly dough forms.
- Pour onto floured surface and knead until smooth, elastic ball forms.
- Cover with a damp towel and rest for ten minutes.
- Once rested, tear off golf ball sized pieces of dough and roll them into balls.
- On a floured surface, roll each of the balls individually into a flat circle, approx. 6 inches, you may need to stretch them with your hands to get your desired shape and size.
- In a hot cast iron skillet, cook your tortilla, flipping every 15 seconds, you will start to notice a change in color.
- Continue to cook, flipping every 15 seconds until the tortilla begins to inflate. At this point remove from heat and it will deflate on its own.
- Keep tortillas covered in tin foil or in a warm oven until ready to serve.
- Store in an airtight container in the fridge.
I hope you enjoyed this recipe and if you try it out let me know in the comments. For more recipes, food news, and other fun stuff follow me here on WordPress or on Instagram. Otherwise, sign up by email to have all sorts of recipes delivered straight to your inbox.
Thanks for reading!