Homemade Blue Corn Tortillas

tortillas

Blue corn tortillas are a beloved Mexican staple, and now you can make them at home! With blue masa harina and this easy step-by-step recipe (plus a helpful video), you’ll be crafting these delicious, vibrant tortillas in no time.

prep 10

cook 15

total 25

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Equipment

1 comal or cast iron griddle
2 plastic sheets about 10x10-inch (25×25 cm) each.

Ingredients
Cups (US) - Metric

▢ 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 10x10-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 water as needed, until the dough is soft, non-sticky, and has a playdough-like consistency.
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 the tortilla sticks to your fingers when transferring it to the skillet, wet your hands a bit to make it easier to handle.
Finding the right water-to-masa ratio takes practice. The humidity in the air can affect the dough, so don’t be afraid to adjust as you go.
If your tortilla doesn’t puff, cook it a little longer or press gently with your hands or a spatula to encourage it.
Allow tortillas to cool, then store in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.