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Blue Corn Tortillas Recipe

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4.1 from 4 reviews

These homemade Blue Corn Tortillas are a traditional Mexican staple made using Maseca Azul (blue corn masa flour). Soft, flavorful, and naturally gluten-free, they are perfect for tacos, enchiladas, or serving alongside your favorite dishes. This recipe guides you through making the masa dough by hand and cooking the tortillas on a hot griddle for an authentic taste and texture.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 tortillas
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

For the Blue Corn Tortillas

  • 1 ½ cups Maseca Azul (blue corn masa flour)
  • ¼ teaspoon table salt
  • 1 cup warm water (more as needed)

Instructions

  1. Make the masa: In a large bowl, combine the Maseca Azul, salt, and warm water. Mix thoroughly using a spatula or clean hands until all ingredients are evenly combined.
  2. Knead the dough: Use your hands to knead the masa for about 5 minutes until the dough comes together. The masa should be pliable without cracking when pressed; if it cracks, add warm water one tablespoon at a time. If the dough sticks, add more masa flour a little at a time.
  3. Shape the dough balls: Divide the dough into about 12 golf ball-sized portions. Cover them with cling wrap or a damp towel to prevent drying, and let rest for 5 minutes.
  4. Prepare for pressing: Heat a comal, griddle, or iron skillet over medium-high heat until hot. Place a dough ball on the bottom half of a tortilla press lined with a cut freezer plastic bag to prevent sticking.
  5. Press the tortillas: Press the dough ball to about ⅛ inch thickness. For thinner tortillas, carefully rotate the plastic and press gently a second time.
  6. Cook the tortillas: Carefully peel the tortilla from the plastic and place it on the hot comal. Cook for 15 seconds, then flip. Cook the other side for 50 to 55 seconds, then flip once more and cook an additional 50 to 55 seconds, ensuring the tortilla is cooked through and slightly puffed.
  7. Keep tortillas warm and soft: Stack the cooked tortillas in a clean kitchen towel as you work, which continues the cooking process gently and keeps them soft and pliable until serving.

Notes

  • If the masa is too dry and cracks, add warm water gradually until the consistency is right.
  • If the masa is too wet and sticky, add small amounts of masa flour to adjust.
  • Using a tortilla press lined with plastic helps prevent sticking and makes shaping easier.
  • Cooking temperatures should be medium-high to avoid burning and ensure even cooking.
  • Keep cooked tortillas wrapped in a kitchen towel to maintain softness and warmth.

Find it online: https://cheftinaskitchen.com/blue-corn-tortillas-recipe/