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.
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The Blue Tortilla
These tortillas are packed with protein, have zero fat, and are light on calories. They’re ridiculously easy to make—just mix Maseca, salt, and warm water, and you’re good to go! Make a big batch, freeze them, and use them whenever you need. Perfect for tacos, quesadillas, or any meal that needs a sturdy, homemade tortilla!
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!
🩷 xoxo, Ana
**This post was originally published on May 2022. It has been updated to be more helpful.
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.
Ingredients notes:
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 full ingredient list with exact amounts can be found in the recipe card below.**
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 Tutorial
Making the masa dough
Step 1) In a large bowl, add all ingredients and mix with a spatula or clean hands until all ingredients are combined.
Step 2) 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.)
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.
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 Step by Step
- 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.
Here is an example of how thick I like to flatten mine. If you like them thinner, rotate the plastic with the tortilla and press very gently one more time. Don’t over do it as the dough will break when lifting from the plastic if too thin.
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.
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. This will finish the cooking process and will keep the tortillas soft. As soon as they’re cool to the touch, transfer them to a storage plastic bag to keep them soft and pliable.
Important!
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! Also line the dish towel with paper towels inside to act as a barrier.
Making them without a tortilla press
No tortilla press? No problem! Grab a large gallon-sized plastic bag and something heavy like a cast-iron skillet, a thick book, or a sturdy baking dish.
Place the dough on a clean, flat surface and cover it with the plastic bag.
- Press down firmly with the bottom of your chosen heavy object, applying even pressure.
- Check to see how much the dough has spread—if it’s not thin enough, press again until you get the right size.
That’s it! Now you’re ready to cook your tortillas.
What to serve with corn tortillas
These tortillas go with everything! Here are a few suggestions that make the perfect combo:
How to Store
Prior to storing, let the tortillas cool completely inside a dish towel.
- Fridge: lace them in a ziplock bag and store in refrigerator up to 2 weeks.
- Freezer: 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.
Reheating
- Stovetop: Place them on a comal again and heat thru on both sides until soft and pliable.
- If you’re lucky to have 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 it’s so delicious!
More Mexican Recipes
Print Recipe:
Blue Corn Tortillas
Equipment
- A comal, griddle, or cast iron pan
- Tortilla press
- 1 freezer plastic bag cut all sides to make into two separate squares
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.
Notes
Your Private Notes
Nutrition
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FAQs
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.
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.
Yes! Corn flour is naturally gluten free and this includes blue corn flour which makes blue corn tortilla chips.
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.
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.
- 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.
- 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.
Bueno, Mucho Bueno Chicva !
It was so easy, using my bread mixer while testing the dough by hand, then with the tortilla press.
Did you know blue corn is naturally non GMO?
Came out so good!! Great addition to our Halloween party with the color, perfectly explained.
It looks so delicious and easy! This is such an easy and delicious recipe, I cannot wait to make it again!
Wow – these looked so good and your recipe is so easy to follow – especially without a tortilla press! Cannot wait to make another batch!
These turned out beautifully! I always wondered about blue corn tortillas. Never thought I’d be here making them on my own. This was so easy to follow and the family was all over it!
I’ve seen blue corn tortillas being served at restaurants and been wanting to make my own. I’ll try these out with some carne asadas this weekend for the family.
These corn tortillas are so unique and surprisingly easy to make! They make any dish I make with them look like I got them from a restaurant or specialty store – love it!
The colour is so lovely and it was so easy to make.
I had no idea how easy and delicious homemade tortillas could be! my family raved about the flavor and the lovely blue color!
I can never find these to buy, so I am definitely going to try this.
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!
I’ve never made tortillas before but I really want to try these. Love the colour!
Seriously the best tortillas I’ve had! The instructions and details helped me so much! Thanks for the recipe!