Halloween Black & White Corn Tortillas
Halloween Black & White Corn Tortillas
If you are looking for ways to level up your taco night for the season, give these super fun, black and white Halloween tortillas a go! Fresh off the skillet, warm and soft, these tortillas are absolutely delicious for your go-to tortilla recipe without even adding the designs. But if you want to get artsy, these are super fun to make, and I think even kids would enjoy lending a hand as well. I’m always looking for ways to involve (or lure) my kiddo into helping me in the kitchen!
You will need a tortilla press to make shaping the tortillas an easy task. I love this one! For the black coloring, I have tried black cocoa powder, activated charcoal, and squid ink. Out of all three, the black cocoa powder was the easiest to use, least messy, and produced a rich black color. The masa harina has an overpowering flavor; you won’t taste any of the cocoa. This is the black cocoa powder I use. If you choose to use squid or cuttlefish ink, note that you will have to add a lot more flour, as it will be super sticky.
Halloween Black & White Corn Tortillas
Makes: 10 6″ tortillas
Ingredients:
- 2 cups masa harina, divided
- 1 1/2 cups warm water, divided
- 1/4 tsp salt, divided
- 1 tbsp black cocoa powder
Directions:
- In a medium bowl, mix 1 cup masa harina (corn flour), 3/4 cup warm water, and 1/8 tsp salt using your hands until a soft dough forms. The texture of the dough is the most important part of this recipe for the outcome of tortillas. You don’t want it to be sticky or dry and crackly, so add a little extra flour or water to the dough if needed to form a soft playdough. Continue kneading for a few extra minutes, cover with a damp towel, and set aside. In a second bowl, stir together the remaining cup of flour with the 1/8 tsp salt and black cocoa powder. Add the 3/4 cup of warm water and combine with your hands. Continue kneading for a few extra minutes, cover with a damp towel, and set aside.
- Rest both portions of dough for 10 minutes or refrigerate for later use in plastic bags.
- Cut apart a large plastic storage bag into two pieces and place the sheets on the center of an open tortilla press.
- Pinch off a large golf ball-sized piece of dough and roll it between your hands to create a smooth ball. Place the ball on top of one piece of the plastic, top with the other, and close the press the ball into a thin tortilla. Gently remove and place on a piece of wax paper to set aside.
- For the designs, I pressed all the tortillas in the two solid colors first, then cut out small (to leave room for expansion when pressed) shapes. You have to plan for the expansion when you are forming the shapes; it just takes a little trial and error. Layer the colors in the center of the press, press to combine, and gently remove.
- Prepare a non-stick skillet over high heat. Cook the tortillas for about 45 seconds on each side. Flip a third time to let puff up for 15 seconds. If they are the right thickness and not too dry, where they crack, they will puff up to create air pockets.
- Store together in a towel and serve fresh with your favorite taco fillings!
If you give these a try, please tell me what you think! To print this recipe or save it to your Pinterest, use the prepared card below. Happy Halloween, spooky friends!
Halloween Black & White Corn Tortillas
Ingredients
- 2 cups masa harina divided
- 1 1/2 cups warm water divided
- 1/4 tsp salt divided
- 1 tbsp black cocoa powder
Instructions
- In a medium bowl, mix 1 cup masa harina (corn flour), 3/4 cup warm water, and 1/8 tsp salt using your hands until a soft dough forms. The texture of the dough is the most important part of this recipe for the outcome of tortillas. You don't want it to be sticky or dry and crackly, so add a little extra flour or water to the dough if needed to form a soft playdough. Continue kneading for a few extra minutes, cover with a damp towel, and set aside. In a second bowl, stir together the remaining cup of flour with the 1/8 tsp salt and black cocoa powder. Add the 3/4 cup of warm water and combine with your hands. Continue kneading for a few extra minutes, cover with a damp towel, and set aside.
- Rest both portions of dough for 10 minutes or refrigerate for later use in plastic bags.
- Cut apart a large plastic storage bag into two pieces and place the sheets on the center of an open tortilla press.
- Pinch off a large golf ball-sized piece of dough and roll it between your hands to create a smooth ball. Place the ball on top of one piece of the plastic, top with the other, and close the press the ball into a thin tortilla. Gently remove and place on a piece of wax paper to set aside.
- For the designs, I pressed all the tortillas in the two solid colors first, then cut out small (to leave room for expansion when pressed) shapes. You have to plan for the expansion when you are forming the shapes; it just takes a little trial and error. Layer the colors in the center of the press, press to combine, and gently remove.
- Prepare a non-stick skillet over high heat. Cook the tortillas for about 45 seconds on each side. Flip a third time to let puff up for 15 seconds. If they are the right thickness and not too dry, where they crack, they will puff up to create air pockets.
- Store together in a towel and serve fresh with your favorite taco fillings!
