Recipe from “Enchiladas: Aztec to Tex-Mex” by restaurateur Cappy Lawton and food writer Chris Waters Dunn http://www.enchiladasbook.com/
Both recipes make 12 to 15 tortillas
Red Tortillas
2 to 4 ancho or guajillo chiles, cleaned, destemmed, deseeded
Pinch of kosher salt
1-1/2 cups (210 grams) dried masa
Place the chiles in a bowl and cover with hot water. Soak about 10 minutes, or until softened. Drain and discard the soaking liquid. Place softened chiles in a blender along with slat and 1 up (237 ml) warm water. Process until smooth. Strain through a medium-mesh strainer into a large bowl. Add the dried masa and knead until the chile puree is evenly distributed through the dough. While kneading, add water as needed (approximately 1/4 cup, 59 ml) to form a soft, workable dough. Let the dough rest a few minutes before dividing into balls and pressing.
Green Tortillas
1 bunch cilantro, washed, patted dry
Pinch of kosher salt
1-1/2 cups (210 grams) dried masa
Trim and discard 1 to 2 inches (2.5-5 cm) from the root end of the cilantro stems. Place the cilantro in a blender along with salt and 1 cup (237 ml) warm water. Process until smooth. Strain through a medium-mesh strainer into a large bowl. Add dried masa and knead until the cilantro puree is evenly distributed throughout the dough. While kneading, add water as needed (approximately 1/4 cup, 59 ml) to make a soft, workable dough. Let the dough rest a few minutes before dividing into balls and pressing.
Other Colored Tortillas
To make other colored tortillas: Red beets, spinach, tomato paste, huitlacoche, and herbs are just a few examples of other ingredients that can be incorporated into masa dough to add color and flavor to tortillas. Experiment using the approximate ration of 1-1/2 parts dried masa to 1 to 1-1/4 parts pureed coloring ingredient. Pair the flavor profile of the tortilla with the flavor of the dominant ingredient in the filling.