Blue Corn Tortillas: Step by Step Recipe + VIDEO

Those warm and soft blue corn tortillas are healthy and naturally gluten-free, and you only need two ingredients to make them at home!

You don’t even need a tortilla press to make them and once you read all tips and tricks I am sharing with you today, you won’t go back to store-bought blue tortillas never again!

Blue corn tortillas wrapped in a kitchen towel and placed inside a small basket.

What are blue corn tortillas?

This type of tortillas are made using blue corn instead of the regular white or yellow corn. The result is a soft tortilla with a blue-ish color, more nutritious and healthy thanks to the type of corn used.

Why are they blue?

Many foods, such as this corn, blueberries, blue mushrooms, blue potatoes, etc, contain a polyphenol pigment called anthocyanin; depending on the pH level of the plant, adds a wonderful hue from black to blue. Blue corn has 4 times more anthocyanins than blueberries for example.

Related article: Naturally Blue Foods – Hypable.

Homemade blue corn tortillas piled on a kitchen towel.

Blue Corn (Maíz Azul)

Blue corn is also know as Tarahumara Maiz Azul, Hopi Maize, Rio Grande Blue and Yoheme Blue. It comes from the Oaxaca State in Mexico and it has been consumed since Prehispanic times.

As many other blue foods, blue corn is rich in antioxidants and anti-inflammatory properties. Compared to white or yellow corn, it also has less starch, which makes its glycemic index lower.

Blue corn on the cob piled.

Blue corn tortillas are the result of making the dough with masa harina azul instead of the regular yellow-ish one.

Blue Masa Harina

You can make your own blue corn tortillas with masa harina. There are several brands available online in Latin grocery stores or Amazon. Look for the label that says: Harina de Maíz Azul.

Various bags from different brands of blue masa harina.

The flour has a grey color and the texture is very fine and soft. Once the flour is mixed with water, it will change to a deep grey-ish color. You can now make your blue corn tortillas and enjoy them with your favorites Mexican recipes.

Blue corn flour and masa prepared on a marble countertop.

The Step By Step Recipe + VIDEO

Heat a cast iron skillet or a comal over medium heat. Also, prepare a clean kitchen towel to wrap tortillas as you cook them to keep them warm. Finally, cut 2 plastic sheets about 10×10 -inch (25×25 cm) each.

In a medium bowl add masa-harina and start adding water while mixing with your hands until combined.

Mixing masa harina azul and water on a bowl.

Knead the dough for a couple of minutes, adding more water if needed until a no-sticking dough forms.

Blue corn masa dough on a bowl.

Divide dough into 8 equal portions. Form balls and cover them with a damp kitchen towel to prevent dough from drying.

Dough balls formed and half covered with a kitchen towel.

Place one of the balls onto a sheet of plastic. Press it a bit with your fingers to make a patty.

Making a patty with masa between two sheets of plastic.

Cover with the other plastic sheet and then place over a heavy baking dish pressing firmly to shape a 6-inch (15cm) round tortilla.

Pressing a heavy dish onto the masa patti to form a tortilla.

Take the tortilla in your hand and gently remove the plastic on each side.

Peeling tortilla from plastic sheets.

Lay the raw tortilla on the skillet and cook for about 40-45 seconds, then flip it up and cook for another 45 seconds.

Placing raw tortilla on a hot comal.

Turn the blue tortilla over again and cook for another 15 seconds, until it begins to puff.

Blue tortilla puffing on a comal.

Place the blue corn tortilla between a kitchen towel to keep it warm. Repeat the steps with the remaining dough.

Watch How To Make It

Useful Notes & Troubleshooting

  • If you having troubles to lay the tortilla on the skillet for cooking, wet your hands a little bit so it won’t stick to your fingers.
  • For perfect blue corn tortillas, you need to find a balance between too much water and too little. This can only be achieved after trying the recipe multiple times as the texture of masa varies depending how much humidity is in the room.
  • A perfect masa (dough) should be moist enough to result in soft tortillas but at the same time, not too wet that you can’t handle it. And not too dry that it will crumb.
  • Masa dough will let you know when it needs more or less water, so “listen to her”.
  • If the tortilla doesn’t puff while cooking means you need to cook the tortilla a little more longer. Also, you can press a little bit with your hands (carefully) or with a spatula to make it puff.
Closeup on blue corn tortilla.

How To Eat

Blue corn tortillas are just as regular corn tortillas made with masa. You can make tacos, quesadillas, fry them to make tostadas de pollo or eat them with your favorite Mexican main dishes. Moreover, if you end with leftovers, you can make your own tortilla chips with our recipe!

How To Store

Best way to store for long periods your homemade blue corn tortillas is to freeze them, as they will last for up to 6 months! Just follow the steps below:

  1. Allow blue tortilla to cool down covered slightly with a kitchen towel.
  2. Make sure tortillas aren’t wet as the moisture could possible spoil them fast.
  3. Place tortillas on zipper bags in small batches. Vacuum as much air as possible before sealing the bag.
  4. Or wrap them tightly with cling film.
  5. Label with the date and store in the freeze.
Blue corn tortillas displayed on a grey surface.

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Blue corn tortillas recipe and video.

Blue Corn Tortillas

Blue tortillas are healthier, more nutritious and delicious. This simple recipe needs only 2 ingredients and so little time to throw together.
PREP 10 minutes
COOK 15 minutes
TOTAL 25 minutes
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Servings: 8 tortillas

Ingredients 

  • 1 ¼ cup blue corn masa harina
  • water (as needed)

Instructions

  • Heat a cast iron skillet or a comal over medium heat. Prepare a clean kitchen towel to wrap tortillas to keep them warm and cut 2 plastic sheets about 10×10-inch (25×25 cm) each.
  • In a medium bowl add masa-harina and start adding water while mixing with your hands until combined.
  • Knead for a minute or two, adding a little more water if needed, until a no-stick and soft dough forms.
  • Divide the dough into 8 equal portions. Form balls and cover them with a damp kitchen towel to prevent dough from drying.
  • Place one of the balls onto one of the sheets and press it a bit with your fingers to make a patty.
  • Cover with the other plastic sheet and then place over a heavy baking dish pressing firmly to shape a 6-inch (15cm) round tortilla.
  • Gently remove the plastic on each side of the tortilla, placing it carefully on your hand.
  • Lay the raw tortilla on the hot skillet/comal and cook for about 40-45 seconds, then flip it up and cook for another 45 seconds.
  • Turn the blue tortilla over again and cook for another 15 seconds, until it begins to puff.
  • Place the blue corn tortilla between a kitchen towel to keep it warm. Repeat the steps with the remaining dough.

notes

  • If you having troubles to lay the tortilla on the skillet for cooking, wet your hands a little bit so it won’t stick to your fingers.
  • For perfect blue corn tortillas, you need to find a balance between too much water and too little. This can only be achieved after trying the recipe multiple times as the texture of masa varies depending how much humidity is in the room.
  • A perfect masa (dough) should be moist enough to result in soft tortillas but at the same time, not too wet that you can’t handle it. And not too dry that it will crumb.
  • Masa dough will let you know when it needs more or less water, so “listen to her”.
  • If the tortilla doesn’t puff while cooking means you need to cook the tortilla a little more longer. Also, you can press a little bit with your hands (carefully) or with a spatula to make it puff.
Nutrition
Calories: 65kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 47mg | Fiber: 1g | Vitamin A: 38IU | Calcium: 24mg | Iron: 1mg
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