Blue Corn Tortillas

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.

Course Side Dishes

Cuisine Mexican

Prep Time 10

Cook Time 25

Total Time 35

Servings small tortillas

Calories 60kcal

Author Ana Frias

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

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.

Nutrition