Blue Corn Tortillas (step by step)

Fresh homemade Blue Corn Tortillas burst with corn flavor and are worlds better than store-bought. Learn to make these at home tortillas using blue masa harina.

A stack of blue corn tortillas placed on a brown kitchen towel.

The Blue Tortilla

A tortilla is so much more than to wrap food for a method of transportation to your mouth. It can offer some of the most intangible flavors in the culinary universe and is the single make-or-break factor that separates a forgettable taco from an epiphany.

With its earthy flavor and striking hue, blue corn is one of the favorites for making tortillas, and dishes like tlacoyos or gorditas and pinoles. They’re made with blue corn which is long and the grains are a deep wine blue color.

Blue corn’s color is due to anthocyanins, natural dyes with antioxidant properties.

Blue corn grows very well in the Chihuahua’s sierras due to the altitude but it’s also found in the mountainous areas of Veracruz, Oaxaca, Puebla and Tlaxcala. It only represents 7% of the corn that is planted in Mexico. It has beautiful blue corn kernels that make for a striking flour!

Taste

Blue masa flour taste it is similar yellow or white corn but it has a little stronger earthy flavor. It’s balances perfectly the spicier elements of Mexican cuisine.

A stack of blue corn tortillas placed on a kitchen towel.

🤍 Blue Corn Health Benefits

Blue corn is an excellent food from a nutritional point of view. It contains less starch than white corn and its glycemic index is lower. It also contain 20 percent more protein than other varieties.

Another benefit of the flour having less starch, is the tortillas end up being softer than the yellow and white kind.

Why you’ll love this recipe!

  • So healthy – The tortillas have more protein, zero fat and are low calories.
  • So easy to make! – There are minimal ingredients: use store bought Maseca, salt, and warm water. That’s it!
  • Perfect for meal prep – You can make a big batch, freeze and use as needed. There are many different ways to enjoy them.

Blue Corn tortillas scattered on a white counter.

💛 Health Benefits & Nutrition facts

Want more reasons to eat these tortillas? They’re good for you!

  • They’re high in fiber: Contain a much higher level than most cereals.
  • Help in avoiding constipation: Its carbohydrates are easily digestible.
  • Excellent for diabetics: It contains a lower amount of starch, and it has lower glycemic index than that of white corn.
  • High nutritional properties: Excellent source of fatty acids, as well as vitamin A, vitamin E, phosphorus and calcium, among other vitamins and minerals. It is the most nutritious and the one with the most antioxidant compounds.
  • Excellent source of protein: Its adequate balance of essential amino acids, such as phenylalanine, leucine and histidine, which our body cannot produce, so they must be acquired through direct intake, thus, the protein that blue corn provides is of good quality.

The Ingredients

Here is what you’ll need for this Blue Corn Tortilla Recipe

  • Masa Harina: Corn masa flour. If possible use fresh masa dough found a latin stores.
  • Salt: Use table salt as it gives the best flavor. If using kosher, sea salt or any other coarse salt, dissolve it in the hot water you’ll use to make the dough. Otherwise, the flavor won’t incorporate in the dough as well.
  • Water: Use warm water.

I’ll be honest to say right up front that instant blue corn masa (Maseca) is an imperfect solution. The best kind to use is fresh masa dough which may be available at latin stores.

The good news is that masa harina is readily available in most well-stocked grocery stores, and with the addition of a little water, it results in almost the same texture and flavor of the fresh dough.

A bag of blue masa flour on a white counter.
The ingredients for this recipe on a white marble board.

When you’re shopping for masa harina, note that you’ll sometimes hear it referred to as “Maseca,” which is one of the most prevalent brands in your grocery store. Bob’s Red Mill also makes a good version.

Tools you’ll need to the make tortillas

  • A large plastic bowl.
  • Tortilla press or a heavy item like a cast-iron skillet, glass baking dish or a thick heavy book.
  • 1 quart size freezer bag. If you don’t have a freezer plastic bag, parchment paper, wax paper, or a piece of plastic wrap will work too, the bag is just easier to use.
  • Comal, nonstick griddle or a nonstick large skillet.

How To Make Blue Corn Tortillas

Making the masa dough

  • In a large bowl, add all ingredients and mix with a spatula or clean hands until all ingredients are combined.
  • Knead with hands until the masa comes together. About 5 minutes. (Masa should not crack when you press it with your hands. If it cracks then it’s too dry. Add one tablespoon of warm water at the time to reach the right consistency. The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more maseca to correct this.)
Ingredients Icon Graphic.

NOTE: The dough should not be sticky to the touch. If it’s sticky then add ½ teaspoon of flour at the time until it’s no longer sticky. Don’t add too much since this could make your tortillas hard later on.

Masa balls covered by a linen kitchen towel.

Roll masa into golf sized balls to make about 12 tortillas. Cover the balls of dough with cling wrap or damp kitchen towel to prevent masa from drying. Let rest for 5 minutes.

How To Cook

  • Heat the comal, griddle or iron skillet on medium high heat.
  • Place one masa ball on the tortilla press between a freezer plastic bag. Press the top down over the dough to flatten it to about ⅛ inch thick. If you like them thinner, rotate the plastic with the tortilla and press gently one more time.

About the plastic bag: Cut the seam edges off a heavy freezer bag, keeping one of the sides intact (so that it opens like a book). Place the plastic bag inside with one side on the bottom plate and the other on the top plate, making sure the plastic does not wrinkle.

A hand placing a raw tortilla on a black skillet.

When the comal is hot, place the tortilla gently with your hands on it.

  • Cook for 15 seconds. Using a spatula or your hands, flip tortilla then cook for 50 to 55 seconds more. Turn the tortilla one more time and cook for another 50 to 55 seconds.
  • Keep the comal at medium heat.
  • Place the tortillas in a clean kitchen towel and stack them up as you cook them (see notes). This will finish the cooking process and will keep the tortillas soft.
Tortillas on a ceramic plate wrapped in brown kitchen towel.

Making them without a tortilla press

If you don’t have a tortilla press, just grab a large gallon-sized plastic bag and an iron skillet, a book or a baking dish.

A masa ball in between two pieces of plastic.

Press the bottom of the pan on top of the dough ball placed inside of the plastic bag. I like to press the pan straight down with even pressure, then check to see how wide the ball has spread.

Pressing a tortilla with a glass clear baking dish.

Important!

Once you’ve cooked tortillas, you have to keep them warm until you’re ready to serve them.

Use a dish towel that has been washed without any strong soaps and does not have fabric softener. Often these smells will transfer to the tortilla! Or you can also line the dish towel with paper towels inside to act as a barrier (I do this regardless)

🍽 What to serve with corn tortillas

These tortillas go with everything! Here are a few suggestions that make the perfect combo:

A stack of blue corn tortillas placed on a kitchen towel.


Storage Icon Graphic.

How to Store Corn Tortillas

Prior to storing, let the tortillas cool completely inside a dish towel.

  • Refrigerate – Place them in a ziplock bag and store in refrigerator up to 3 weeks.
  • Freeze – I really doubt you’ll have leftovers, but if you do you can store them in the freezer for up to three months. Freeze in an airtight in a ziplock bag. When ready to use, take out and let them thaw in the refrigerator.

How to re-warm flour tortillas

Place them on a comal again and heat thru on both sides until soft and pliable.

On a gas stove, you can place them directly on the flame and heat thru on both sides. This is my preferred method as the char flavor on the tortilla is so delicious!

Serve right away or store in a thick fabric tortilla warmer.

FAQs

Are blue corn tortillas better for you?

Yes! Blue corn is an excellent food from a nutritional point of view. It contains less starch than white corn and its glycemic index is lower. It also contain 20 percent more protein than other varieties.

Where to buy blue corn tortillas?

You can buy at most latin stores or make them yourself using this recipe and blue masa harina. When you’re shopping for masa harina, note that you’ll sometimes hear it referred to as “Maseca,” which is one of the most prevalent brands. Bob’s Red Mill also makes a good version.

Are blue corn tortilla chips gluten free?

Yes! Corn flour is naturally gluten free and this includes blue corn flour which makes blue corn tortilla chips.

Can I make tamales with this masa?

You sure can! Just follow the instructions in this post Masa For Tamales and replace the regular corn flour with this blue corn masa harina.

A stack of blue corn tortillas placed on a kitchen towel.

💫 If you make this recipe be sure to leave a rating in the comments below. You can also tag me on Instagram at @anafriasb.🙏

A stack of blue corn tortillas placed on a brown kitchen towel.

Blue Corn Tortillas

Servings 12 small tortillas
Ana Frias
5 from 4 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Fresh homemade Blue Corn Tortillas burst with corn flavor and are worlds better than store-bought. Learn to make these at home tortillas using blue masa harina.

Equipment

  • A comal, griddle, or cast iron pan
  • Tortilla press
  • 1 freezer plastic bag cut all sides to make into two separate squares
12 small tortillas

Ingredients
  

Regular tortillas
  • 1 ½ cup Maseca Azul
  • ¼ tsp table salt
  • 1 cup warm water or more as needed

Instructions
 

Make the masa

  • In a large bowl, add all ingredients and mix with a spatula or clean hands until all ingredients are combined.
    1 ½ cup Maseca Azul, ¼ tsp table salt, 1 cup warm water
  • Knead with hands until the masa comes together. About 5 minutes. (Masa should not crack when you press it with your hands. If it cracks then it's too dry. Add one tablespoon of warm water at the time to reach the right consistency. The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more maseca to correct this.)
  • Roll masa into golf sized balls to make about 12 tortillas. Cover with cling wrap or damp towel to prevent masa from drying. Let rest for 5 minutes.

Cook the tortillas

  • Heat the comal, griddle or iron skillet on medium high heat.
  • Place one masa ball on the tortilla press between a freezer plastic bag. Press the top down over the dough to flatten it to about ⅛ inch thick. If you like them thinner, rotate the plastic with the tortilla and press gently one more time.
  • When the comal is hot, place the tortilla gently with your hands on it. Cook for 15 seconds. Using a spatula or your hands, flip tortilla then cook for 50 to 55 seconds more. Turn the tortilla one more time and cook for another 50 to 55 seconds.
  • Place the tortillas in a clean kitchen towel and stack them up as you cook them (see notes). This will finish the cooking process and will keep the tortillas soft.

*Ana’s Notes:

Important note: Use a dish towel that has been washed without any strong soaps and doesn’t have fabric softener. Often these smells will transfer to the tortilla! You can also line the dish towel with paper towels inside to act as a barrier to prevent transferring soap flavors.
Storing: Prior to storing, let the tortillas cool completely inside a dish towel. Place them in a ziplock bag and store in refrigerator up to 10 days. 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1tortilla | Calories: 60kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Sodium: 35mg | Fiber: 1g | Sugar: 1g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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Recipe Rating




4 Comments

  1. 5 stars
    Homemade tortillas are so much better than store-bought, and now I have learned that is true for blue corn tortillas too. These turned out so good. Now I have family that wants me to make them and ship the tortillas to them!

  2. 5 stars
    Seriously the best tortillas I’ve had! The instructions and details helped me so much! Thanks for the recipe!