Blue Corn Tortillas (step by step)

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.

? 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.

? 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.

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.

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.)

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.

• 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.

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.

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.

? What to serve with corn tortillas

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

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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.