Sweet tender roasted carrot and corn tortillas with a hint of lime.

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WHAT’S GOING ON HERE:

Roasted Carrots: Roasting carrots is my favorite method for making these tortillas. Rubbing the carrot with oil, salt, and pepper allows for the sugar to the surface and caramelize onto the carrots. Once the carrots are fork-tender then remove them from the oven cooking them any longer can dry out too much.

Masa Harina: Masa harina is pretty common for tortilla and tamale making. Masa harina is a fine, tangy cornmeal that once formed makes a tender pillowy corn dough.

Lime Zest: Lime zest adds a nice zesty tang to the tortillas. lemon and orange also work well too.

TIPS & TRICKS FOR THE BEST ROASTED CARROT CORN TORTILLAS:

roast the carrots: roasting the carrots gives you the most control. boiling tends to over-boil and break down a carrot too much. remove the carrots from the oven once a fork can easily penetrate the carrot and remove it easily.

warm water: once the carrots are removed from the oven go ahead and make the puree. avoid adding ice-cold water to the mix instead add warm water in with the carrots so that the carrots don’t thicken and become gummy.

blended carrots: the carrots will account for the majority of the moisture in the tortillas so don’t add too much water. add enough water to help the corn and carrot mix. if you’ve added too much water rectify the situation by adding more Masa harina.

resting the dough: i like to use an ice cream scoop to portion my dough. it’s a perfect size if using a tortillas press. after I’ve rolled and smoothed out the dough i like to let it rest for 30 minutes that way you get tender tortillas.

SIMILAR INGREDIENTS TO:

1. BEAN AND CHEESE AREPAS
2. MU SHU PORK W/ GREEN ONION MANDARIN PANCAKES
3. LEMONGRASS BEEF + CUCUMBER SCALLION PANCAKE SANDWICHES

ENJOY THIS RECIPE WITH:

1. GRILLED ZUCCHINI + REFRIED BEAN TOSTADAS & HABANERO SALSA
2. BARBACOA BEEF
3. SHREDDED ADOBO PORK + SHISHITOS

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Roasted Carrot & Corn Tortillas

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INGREDIENTS

• 6 Carrots (1.5c)
• 2TB Safflower oil
• 2tsp Salt
• 2tsp Black Pepper
• 1.5c Water, for carrots
• 3/4c + 2TB Water, tortillas
• 2c Masa Harina
• 1/2tsp Lime Zest
• 1tsp Salt

INSTRUCTIONS

• Preheat a oven at 350F
• Coat carrots in oil, salt and pepper.
• Roast for 35-45 minutes till carrots are fork tender.
• Once tender remove from the oven and let cool for 5 minutes.
• Rough chop and measure out 1.5c of carrots place into the blender, add in 1.5c water and blend for 1 minute till smooth.
• Once blended strain the mixture (optional)
• In a bowl add in masa harina, salt and lime zest.
• Add in blended carrots and water.
• Mix till a ball is formed. Mixture should be smooth and no longer sticky.
• Scoop using a standard ice cream scoop.
• Form balls and let rest for 30 minutes.
• Once rested place parchment on both sides of the tortilla press and press each ball.
• Place into a frying pan and cook each tortilla on both sides for 30 seconds.
• Serve warm.

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