Blue Corn Tortillas Recipe + VIDEO - Maricruz Avalos Kitchen Blog
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Homemade blue corn tortillas are a beautiful twist on the classic tortilla, made with blue corn instead of the usual white or yellow. The stunning blue hue comes from maíz azul, the special variety of corn used to create these tortillas.
this recipe I love that blue corn tortillas aren’t just beautiful—they’re also packed with nutrients. The blue hue comes from anthocyanins, the same antioxidants you find in blueberries.
So not only do they taste amazing, but they’re also a little healthier than the standard corn tortillas.
When I make these tortillas at home, the kitchen smells like home, like the heart of Mexican cooking. There’s something so comforting about the smell of masa being pressed and cooked over a comal.
Ingredients
- Blue masa harina: To make the blue dough you will need blue corn masa harina. There are several brands available online in Mexican grocery stores or on Amazon. Look for the label that says: Harina de Maíz Azul. The flour has a grey color and the texture is fine and soft. Once the blue corn flour is mixed with water, it will change to a deep greyish color.
- Water: Use room temperature water, if you use warm water or hot water the masa will slightly cook and change in texture.
How to Make Blue Corn Tortillas
Start by heating up a cast-iron skillet or comal over medium heat. I love using cast iron because it gives those beautiful, crispy edges to the homemade tortillas.
While that’s warming up, grab a clean kitchen towel to wrap your tortillas as you cook them, keeping them nice and warm for when they’re ready to be devoured. You’ll also need two 10×10-inch (25×25 cm) sheets of plastic—trust me, this step makes the whole process easier.
In a medium bowl, add your blue masa harina and slowly start incorporating water. I like to use my hands for this part; it feels more personal, and you can really feel the dough coming together.
Keep adding a little water at a time, mixing until everything is combined. Then, knead the dough for a couple of minutes.
You’re aiming for a texture that’s soft and pliable—think of the feel of play dough. You know it’s ready when it holds its shape without sticking to your fingers.
Next, divide the dough into 8 equal portions. Once you have your dough balls, cover them with a damp kitchen towel to keep them from drying out.
Here comes the fun part. Take one ball of dough and place it on one of your plastic sheets.
Use your fingers to gently press it into a small patty.
Then, cover it with the second sheet of plastic. I usually place a heavy baking dish on top, pressing firmly to shape it into a neat 6-inch (15 cm) round tortilla.
When you lift the plastic, you’ll see your tortilla just waiting to be cooked!
Now, carefully transfer the tortilla to your hot skillet or comal.
Let it cook for about 40-45 seconds on one side, then flip it over and cook for another 45 seconds.
When you flip it back again, you should see it start to puff up a bit—just a little sign that it’s done right.
Let it cook for an extra 15 seconds, and you’ll have a warm, soft tortilla ready to be wrapped up in your kitchen towel.
Keep repeating this process with the remaining dough, and before you know it, you’ll have a stack of warm homemade blue corn tortillas that are perfect for tacos, quesadillas, or even just enjoying with a little bit of butter.
Key Takeaways
If you’re having trouble laying the tortilla on the skillet without it sticking to your fingers, just wet your hands a little bit. It’ll make handling the dough a breeze.
Getting the perfect blue corn tortilla requires a bit of balance between water and masa. It can take a few tries to find that sweet spot because the texture will change depending on the humidity in your kitchen. Don’t stress—this is all part of the process!
The dough should feel moist enough that it holds together but not too wet that it becomes a sticky mess. And if it’s too dry, it’ll start to crumble. You want that perfect, soft dough that you can work with easily.
If your tortilla doesn’t puff up while cooking, don’t worry. Just let it cook a little longer, and when you flip it, press gently with your hands (or a spatula) to encourage that beautiful puff. It’ll be worth the extra couple of seconds.
To store homemade blue corn tortillas, allow them to cool covered with a kitchen towel. Make sure they’re not wet, as moisture can spoil them quickly. For short-term storage, keep them in an airtight container in the fridge for up to 5 days.
For longer storage, place blue tortillas in resealable bags (vacuum out excess air) or wrap them tightly in cling film. Label with the date and freeze for up to 4 months.
To reheat, warm a non-stick pan, comal, or cast-iron skillet over medium heat until hot. Heat the tortillas for 20 seconds per side.
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Homemade Blue Corn Tortillas
author Maricruz Avalos Flores 8 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 minutes cook 15 minutes total 25 minutes PRINT PINEquipment
- 1 comal or cast iron griddle
- 2 plastic sheets about 10×10-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 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 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.
Nutrition Information
Serving: 1 tortilla | 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: 1mgTag » How To Make Blue Corn
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