---------- Recipe via Meal-Master (tm) v8.05
       Title: Blue Corn Tortillas
  Categories: Breads, Ethnic
       Yield: 8 servings
   1 1/2 c  Blue corn meal
   1 1/2 c  Boiling water
     3/4 c  All purpose flour; (3/4 to
   Recipe by: BAKERS' DOZEN (ALFORD AND DUGUID)SHOW You will need a
   medium-sized bowl, a griddle or heavy skillet at least 8 inches in
   diameter, and a rolling pin. Place corn meal in a bowl and pour boiling
   water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half
   cup of all purpose flour. Turn this mixture out onto a bread board spread
   with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup
   of flour into the dough (and if necessary, use a little more). The dough
   will be soft but not at all strong. Return the dough to the bowl and cover.
   Let rest for 30 minutes. Divide the dough into eight pieces. Between
   well-floured palms, make flat round patties out of each of the eight and
   set aside. Heat your griddle over medium high heat, making sure that it is
   hot before you cook the first tortilla. On a well-floured surface (as the
   dough is quite sticky), carefully roll out a tortilla until it is
   approximately 7 to 8 inches in diameter. (We find it easiest to first pat
   out the dough with our fingers or between our palms, and then to roll out
   the tortilla at the very last just to make it uniform in thickness). Cook
   the tortilla as you would a wheat tortilla, approximately one minute on
   each side. The tortillas will be flecked with brown on both sides. When
   cooked, remove and wrap in a kitchen towel. Stack one on top of another.
   Yield: Makes eight blue corn tortillas approximately 8 inches in diameter.