Potato Tortillas | Idaho Potato Commission

Name: Potato Tortillas | Idaho Potato Commission
Ingredients: 8 ounces purple potatoes; 2 cups masa harina*; 1 teaspoon coarse sea or kosher salt; 1/4 cup finely chopped fresh cilantro leaves and tender stems; 1 medium-size to large habanero chile, stem discarded, finely chopped (do not remove the seeds); About 1&frac12; cups hot tap water

idahopotato.com

The potato, indigenous to South America, did not get to Mexico until the eighteenth century. That the Spaniards took it all the way to Europe before it made its way north is quite unimaginable. Corn...

View Original

Share this recipe:

Ingredients

8 ounces purple potatoes
2 cups masa harina*
1 teaspoon coarse sea or kosher salt
1/4 cup finely chopped fresh cilantro leaves and tender stems
1 medium-size to large habanero chile, stem discarded, finely chopped (do not remove the seeds)
About 1&frac12; cups hot tap water