Infused Kitchen: Beet Corn Tortillas
Cannabis-infused cooking at home has become a dynamic culinary trend, offering both unique flavors and potential therapeutic benefits, as well as a pleasant vibe.
Creativity inside the kitchen knows no bounds, and crafting delectable edibles, from classic brownies to gourmet meals means a chance to experiment with flavors and different types of cannabis to find the perfect mix for you.
In this month’s stop on our infused gastronomic journey, Chef Susy Gonzalez shows us how to make Beet Corn Tortillas.
These unique tortillas not only bring a burst of color to your plate but also offer a delightful and flavorful twist to your meal.
I was beyond thrilled to infuse a touch of the Barbie movie magic into my culinary creations. As someone who adores all things pink, incorporating these delectable hot pink corn tortillas into my recipes felt like a dream come true.
Not only do they embody my favorite color, but they also evoke a sense of nostalgia for my Mexican heritage. The process of crafting these tortillas, using the treasured tortilla press handed down to me by my late grandfather, serves as a heartfelt connection to my roots.
Each tortilla becomes a blend of a vibrant imagination and cherished tradition, making every meal a truly special and meaningful experience.
Beet Corn Tortillas
Ingredients:
– 2 cups nixtamalized white corn flour
– 1 small red beet
– 1/2 tsp salt, optional
– 1/4 cup of infused butter, at room temperature
Instructions:
- Begin by placing the red beet in a small saucepan, ensuring it is fully covered with water. Cover the saucepan and cook over medium heat until the beet becomes fork-tender, which should take approximately 30 minutes.
- Once cooked, remove the saucepan from the heat and allow the beet to cool. Once it’s cool enough to handle, peel the beet using a potato peeler or a knife.
- Blend the cooked beet with 2 cups of hot water. After blending, strain the mixture and set it aside for later use.
- In a large mixing bowl, combine the corn flour, butter, and optional salt. Gradually incorporate the blended beet mixture into the corn flour, mixing by hand. Aim for a dough consistency akin to Play-Doh – not too sticky or dry. The masa (dough) should be pliable and moist without clinging to your hands. Adjust the consistency by adding more corn flour if it’s too sticky, or more of the beet mixture if it’s too dry.
- Taste the dough and add more salt if needed.
- Cover the dough with a dish towel and clean your hands. You can either use the dough immediately or rehydrate it with additional liquid if it becomes dry.
- Heat a comal or skillet over medium-high heat.
- While the comal is heating up, portion out the dough into equally sized balls. You can use a scale, cookie scooper, or estimate the size visually. If using a scale, aim for approximately 30 grams per dough ball.
- Take each dough ball and place it between two sheets of plastic. Use a tortilla press to gently flatten the dough into tortillas measuring 4 to 6 inches in diameter. The tortillas should have a balanced thickness – not too thin or too thick.
- Carefully remove the plastic and cook each tortilla on the heated comal for around 10 to 15 seconds on one side. Then, flip it and cook it for another 10 to 15 seconds before flipping it once more.
- When the tortilla puffs slightly, transfer it to a tortilla warmer or wrap it in a clean kitchen towel to keep it warm.
- Enjoy these vibrant beet corn tortillas while they’re warm, either with a touch of salt, sliced avocado, or alongside a serving of fresh beans.
Susy Gonzalez is a classically trained chef with a passion for cannabis. She has used her passion and expertise to develop and create some of the cannabis industry’s most loved edibles and unique marijuana-infused products. Gonzalez shares her recipes with Patients in an effort to help educate about and destigmatize marijuana use. At A Joint Operation, a management group based in St. Louis, Gonzalez focuses on helping Missouri marijuana companies develop brands and products.
