Blue Corn Tortilla With Kale

Blue Corn Tortilla with Kale is a "pressed-leaf" night sky-blue tortilla recipe you can easily create at home.
== Uses ==
This delicious, lovely tortilla recipe can be made into tacos, burritos, tortilla strips for salad, or even tortilla chips.
== Source ==
NIzhonigo-Iina-Recipe-Book-EDITEDpb.pdf (firstnations.org)
== Ingredients ==
* Ingredients: 4 cups Roasted blue corn flour
* 1 tsp Juniper Ash 
* 8 cups All-purpose flour 
* 1 Tbsp Baking powder 
* 1 tsp Salt 1 qt Warm water 
* 1 bunch Large Kale Leaves 
* 1 Tbsp Canola oil for each tortilla
* (Optional) Fresh viola/pansy/edible flowers, or Shungiku Chrysanthemum petals. These can also be pressed down by the Tortilla Maker.
== Directions ==
# Make dough by mixing all dry ingredients in large bowl (flour ash, baking powder and salt) 
# Add warm water and kneed dough by gradually adding flour ingredients. 
# Knead until dough is formed in a ball. Dough should he soft but not sticky. 
# Heat skillet at medium high with oil. 
# Divide dough in half and half again. Recipe makes 16 pieces. 
# With your hands, shape dough in a ball and pat to form tortilla. 
# Place kale onto tortilla dough and press. 
# Place patted dough onto lightly greased grill with kale on bottom. 
# Brown the bottom and flip tortilla on other side, about 2-3 minutes on each sides. 
# Remove and eat while warm. Enjoy!
Category:Navajo Recipes
Category:Blue cornmeal Recipes
Category:Tortilla Recipes
Category:Mexican Recipes
Category:Edible flower Recipes
Category:Viola Recipes
Category:Chrysanthemum Recipes
Category:Kale Recipes
Category:Bread Recipes
Category:Corn Recipes
Category:Flour Recipes
Category:Kid-friendly Recipes
Category:Party Recipes