- Servings4 tortillas
- Prep15 min
- Cooking20 min
- DifficultyMedium
Blue corn owes its colour to anthocyanins, the same antioxidants found in blueberries. Grown in the Andes for centuries, it makes a tortilla with a deeper flavour than yellow corn. The chia version is entirely plant-based.
Ingredients
- 300 g cooked blue corn
- ¼ cup water
- 3 large eggs, or 5 tbsp chia seeds soaked overnight
- 50 ml olive oil
- 2 tbsp baking soda (optional)
- ¾ tsp kosher salt
Preparation
1
Blend the cooked blue corn at medium or high speed, adding a little water if needed.
2
Add the remaining ingredients and mix until you have a uniform dough.
3
Heat half a teaspoon of olive oil in a pan over medium-low heat, swirling to coat the sides. Pour in a ladle of batter and cook for 2 to 4 minutes depending on size. When small holes appear on the surface, the edges look dry and the underside is golden-blue, flip it and cook for two more minutes.
4
Serve them as tacos, or with anything else you like.
