Inspire your dinner guests with Chef Courtney Contos of Chef Contos Kitchen & Store's blue corn taco and corn taco filling recipes.
BLUE CORN TACOS WITH BACON AND CARAMELIZED CORN
Handmade Blue Corn Tortillas
1 ¾ cup blue masa harina for tortillas (found at Chef Contos kitchen & store)
1 cup plus 2 tablespoons hot water
Place masa into a medium bowl and add the hot water. Mix well, cover, and let rest for 30 minutes.
Then work in cold water one tablespoon at a time until the dough is as soft as you can get it without being sticky.
Divide the dough into 15 balls and cover with plastic wrap. Heat an ungreased double-size griddle (one that will fit over two burners) over medium low heat and the other side to medium high heat.
Cut two 8-inch rounds from 1 heavy-duty resealable plastic bag. Place 1 plastic round on bottom half of tortilla press; place 1 dough ball in center. Top with second plastic round. Close press, flattening dough to 5-inch round (about 1/8 inch thick). If tortilla thickness is uneven, lift dough round in plastic and rotate 180 degrees. Press tortilla lightly to even out. Peel off top sheet of plastic. Use bottom plastic round to transfer tortilla to 1 hand with part of tortilla dangling off; peel off plastic round. Hold hand with tortilla over cooler griddle. Let dangling portion of tortilla catch at front half of griddle and slowly sweep hand backward, easing tortilla onto griddle without wrinkling. Cook tortilla until it looks slightly dry at edges and starts to release from griddle surface, about 15 seconds. Lift tortilla with fingers and place, uncooked side down, on hotter griddle. Cook until brown spots appear on bottom, about 1 minute. On same griddle, turn tortilla over again. Cook until bottom browns and parts of tortilla puff up, about 1 minute longer.
Transfer tortilla to cloth-lined basket and cover with cloth or wrap tortilla in large sheet of foil and keep warm in 250°F oven. Repeat with remaining dough balls, adding tortillas to basket or foil packet. (Tortillas can be made 2 hours ahead. Wrap in aluminum foil. Re-warm in 300°F oven 15 minutes.)
Caramelized Corn Taco Filling
5 ears of corn
2 poblano pepper, cut into small dice
1 red onion, thinly sliced
sea salt + freshly ground black pepper
1/2 cup bacon spread/jam
½ cup cherry tomatoes, halved or quartered
2 tablespoons apple cider vinegar
you favorite cheese
Preheat your broiler to medium-high and place your oven rack about 4" to 6" from your heating element.
Shuck your corn and remove the silks. Cut the kernels from the cob using your favorite technique and set them aside in a bowl. Add the diced poblano and sliced red onion. Toss with a teaspoon or two of olive oil to evenly coat, and season with salt and pepper. Transfer to a sheet pan (you can line with foil for easy cleanup) or large skillet and spread out in an even layer. (Use something that's nice and sturdy -- flimsy pans may warp or buckle under the heating element.)
Broil the corn, poblano and red onion for 3 to 5 minutes, shaking the pan a few times, or until charred in spots. You're looking for some noticeable char, but be mindful to not overcook. In the process of broiling, you may hear or see a few corn kernels starting to jump around on the hot pan -- a good indication that they're done. Remove sheet pan from oven.
Transfer contents to a serving bowl, add cherry tomatoes, vinegar. Toss and taste for seasoning. Spread tortilla with bacon jam, add corn mixture, and top with cheese. Enjoy!c
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