One of my favourite activities is browsing through recipe books. Not necessarily because I’m going to cook anything in them, in fact I have a French Laundry recipe book which, as each recipe is about 5 pages long has never been anything other than a coffee table aspirational decoration. Why I like recipe books is for ideas and inspiration and to find out about new and unusual ingredients or food history and is where I first saw a photograph of blue tortillas. They looked amazing, a rich blue green colour and I thought I really had to have a go at that. You can’t buy blue corn tortillas easily in the UK, inf act corn tortillas are only just starting to come over here, previously only wheat was available. I hunted around the internet to find some blue corn flour to make my own. I eventually found some from Mexgrocer and got cooking.
I had great fun making blue tortillas. The only problem was they weren’t blue or green……more a grey colour. It might be that other varieties give a bluer colour, or there was some clever photoshop editing in the recipe book.
However they were still much more interesting to eat that the tortillas we are used to. I thought special tortillas deserved a special topping and so used scallops with some roasted vegetables from the allotment and guacamole and it was a real flavour bomb.
You can buy corn tortillas in quite easily now in the UK so if you don’t want to make your own you can still give this a go.
Vegetable Servings: 2
Cooking/Preparation Time: 45 minutes
Tortilla – 4 corn tortilla or
- 125g Tortilla corn flour look for Masa, Haina, Maseca (Normal colour) or Harina De Maiz Azul or Maeca Azul (blue)
- 130 – 190 ml water
- 1/4 tsp salt
- 1 avocado
- 1 tsp green chilli chopped
- 1 tbsp chopped coriander
- 1 garlic glove, crushed
- Squeeze of lime
- Pinch of salt and pepper
- Half a red onion, finely sliced
- One pepper, finely sliced
- A handful of baby tomatoes halved
- 2 cloves of garlic
- 2 tsp grated ginger
- 1/2 tsp ground cumin
- 1/2 tsp ground corriander
- 1/2 tsp chilli powder
- 1/2 tsp smoked paprika
- 12 large scallops
Chopped coriander and lemon wedges to serve
If you are making your own tortilla, combine corn flour and salt in a bowl and gradually combine with the water until you have a soft but not sticky dough, blue corn will take slightly less water than yellow. Kneed for a couple of minutes then cover and leave to rest for 20- 30 minutes
Meanwhile make the guacamole by halving the avocado, removing the stone with a spoon and scooping out the flesh which you then slightly chop and add to a bowl. Add the chopped green chilli and coriander, crushed garlic, a squeeze of lime, salt and pepper. Mash slightly with a fork and stir to combine. Cover and refrigerate until needed.
Combine all the ingredients for the filling except for the scallops, cover and set to one side until needed.
Divide the tortilla mixture in to golf ball sized balls. Roll out to about the thickness of a 50p. Do this between cling film or silicone to stop them sticking. Alternatively you can use a tortilla press if you have one. Heat a large heavy based frying pan or skillet with no oil to a medium heat. Add a tortilla. Heat for ten seconds then flip. Cook for 1-2 minutes then flip. Cook for another 1-2 minutes. Remove from heat and cover with a clean kitchen towel until the remainder are cooked. Repeat for the remaining dough.
To cook the filling add 2 tsp of oil to a wok or large frying pan and heat to a high heat. Add the filling ingredients except for the scallops and stir fry for a couple of minutes until the onions are just starting to crisp up. Move the filling away from the centre and add the scallops. Sear the scallops for a couple of minutes each side.
Serve the warm tortilla with the scallops and guacamole garnished with some chopped coriander and some lemon wedges.