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Cook about 1 minute until browned on the bottom. Turn the cakes and cook about 1 minute on the second side or until neatly browned. Continue making cakes until all the batter is used. Blue cornmeal is available in many specialty food shops, including Dean & DeLuca, 121 Prince Street.
Blend together the cornmeal, flour, baking powder, salt, pepper and sugar in a mixing bowl. Put the yolks in a small bowl and add the milk, stirring. Stir this into the cornmeal mixture. Add the butter and fold in the beaten egg whites. Refrigerate until ready to cook.
Well, I found that funny, but let’s get back to the process of making the masa. Blue corn masa is consumed mainly in Central Mexico; it is common fare to see street food vendors making Quesadillas filled with Chuitlacoche and squash blossoms using blue corn tortillas.
After you’ve ground the corn 2 times, add some of the cooking water little by little to form the dough-masa. Knead a little until your dough is smooth. This dough will still be grainy, but good enough to make tortillas or any other food you plan to cook with it.
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