Big Bad Blue Corn!
Next time you're whipping up aunt Maria’s famous guacamole, grab a bag of baby blues! According to a study published in the Journal of the Science of Food and Agriculture blue corn ranks lower on the glycemic scale than white corn. The glycemic scale or index, made popular by the likes of Dr. Atkin’s and South Beach dieter’s, suggests that foods that keep blood sugar balanced, don’t spike the glycemic index, and are good for waist lines!
Foods that are high in fiber and protein and typically low in sugar don’t send the glycemic index skyrocketing and then crashing - leading to midmorning trips to the vending machine!
Blue corn is used in the recipes of Hopi and Pueblo Indians. Below, is an easy blue corn recipe that I found on the Food Network website. For the original recipe and suggested serving instructions, click here.
Blue corn tortillas are great with pinto bean tacos, served with a side of rice and beans, or served with grilled meat and vegetables!
Ingredients
1 1/2 cups blue corn meal
1 1/2 cups boiling water
3/4 to 1 cup all purpose flour
Directions
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.
Serve and enjoy!
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