Blue Corn Tortillas

4.72 from 7 votes

It only takes blue corn masa harina, water, salt and a few minutes of your time to make fresh delicious blue corn tortillas.

Prep Time5

Cook Time6

Total Time11

Course: Main Dish

Cuisine: Mexican

Keyword: corn, tortillas

Servings: Tortillas

Calories: 53kcal

Combine the masa harina and warm water in a bowl and stir until mostly incorporated. Then use your fingers to bring it all into one uniform ball of dough.
Break the dough into 8 golf-ball sized balls.
Place a ball of dough between two sheets of plastic and press with a tortilla press or heavy casserole dish into a circle, about 1/8” thick. (See notes below for more detail). Peel back the plastic carefully.
Heat a large flat pan on high heat on the stove top. When hot, place a tortilla in the center and cook for about 3 minutes, until browned spots form on the underside. After flipping, a bubble might form in the middle of the tortilla. This is fine. Don’t puncture it. Once the bubble flattens, remove from heat and set on a plate to cool.
Form a stack of the tortillas as they get made. This will help them steam and soften.

The dough should incorporate well, without being crumbly, but also not wet. Like the consistency of silly putty or play doh.
There’s no need to rest the dough before pressing it out.
For the plastic, I cut a large freezer bag down the seams and place the tortilla between the layers. It’s sturdy and easy to remove the tortilla once pressed. Plastic wrap is an option, but much harder to work with.
You can use a tortilla press or if you don’t have one, use a heavy casserole dish or flat bottomed pan to press straight down on the tortilla. If it’s not thin enough, roll it thinner with a rolling pin or bottle of wine.