We’ve been fans of Loria Stern ever since her floral shortbread cookies bloomed as a culinary phenomenon back in 2017. Her irresistibly beautiful take on cooking with fresh florals (that recently caught the eye of a few Shark Tank judges) blends seamlessly with another planty favorite of ours, Anima Mundi’s brightly colored herbal powders.
From soft blue butterfly pea to a glowing neon pink rose, learn to emulate Loria’s use of all natural (and even beneficial) colors in your cooking, beginning with these traditional tortillas. Once you get the hang of these vibrant natural hues, they can be used in everything from cookies, frosting, overnight oats and smoothies through the season!
Here’s what Loria shared with us about this particular recipe, “Inspired by the vibrant culture and the beauty of Mexico City, these naturally colorful flower tortillas are my culinary love letter to Mexico City, where I found myself captivated by the flavors and vibrancy of everyday life. As I wandered through the eclectic neighborhoods, something magical caught my eye—women effortlessly flipping tortillas on grills that dotted every street corner. Their grace and expertise left me mesmerized, igniting a spark within me—flower pressed tortillas.”
Flower Pressed Tortillas with Anima Mundi’s Colorful Powders
yields 12-16 tortillas
2 cups organic masa harina
1/2 tsp kosher salt
1 1/2 cups hot water
1 cup washed and dried fresh botanicals with soft stems (I like pansies, violas, and sun daisies)
*2-4 tbsp of Anima Mundi powders in your choice of colors and functions:
Moringa (green, antioxidant powerhour)
Butterfly Pea Flower (purple and blue, supports nervous system)
Rose (pink, the ‘heart opener’)
Mangosteen Hibiscus (a pink beauty tonic)
Belly Love (pink, supports gut health)
The more colorant adaptogen powder used, the more vibrant the tortilla will be!
1. Mix the masa harina, salt and Anima Mundi powder together in a mixing bowl. Pour in the water and stir to combine. Using your hands, knead the dough for a minute or two in the bowl.
2. The dough is ready when it’s smooth and easily forms into a ball. If the dough absorbs all the water but is still dry and crumbly, add water a teaspoon at a time. If the dough feels sticky, add more masa a teaspoon at a time.
3. Cover the bowl with a towel and rest the dough for 15 to 30 minutes. This gives the masa time to fully absorb the water and improves the taste and texture of the tortillas.
4. Once rested, pinch off a few tablespoons of dough and roll it between your hands to form a ball. Make sure your ball is no larger than the size of a golf ball.
5. At this point you can roll out the dough between 2 sheets of parchment paper, although a tortilla press is much easier to make perfect tortillas. Line your tortilla press with 2 sheets of parchment paper and place the ball of dough in the middle of the parchment paper on the tortilla press. Lightly press to flatten the dough to about 1/8-inch thick. If the tortilla doesn’t look quite even after pressing or you’d like it a little thinner, rotate the tortilla and re-press.
6. Now time to decorate with your herbs. You can create any sort of botanical scene you like. I’ve found that the best presentation is when all the tortillas have a different design. Now gently repress your botanicals into the tortilla.
7. Warm a large, flat non-stick skillet over medium-high heat until hot but not smoking.
8. Swiftly cook the tortillas for 1-2 minutes on each side. I generally allow the non-decorated side of the tortilla to cook for 2 minutes and the botanical decorated side to cook for just 30 seconds. This will ensure that your decorated side stays bright.
9. Wrap cooked tortillas in a tea towel and serve immediately.