These homemade blue corn tortillas use just 3 ingredients and are better than anything you can buy at the store. As they say, fresh is always best!
Every once in a while I love tacking recipes that you can easily just buy at the store - from homemade naan to to homemade pierogies.
And my latest recipe was a long time coming. If you've followed this little blog for some time, you should know by now that I love tacos. While I don't have tacos every Tuesday, I probably make them about 4 times a month.
But I always use store-bought flour or corn tortillas. However I decided to change it up and make my own. And since blue corn tortillas are hard to find at the store, I figured I'd try these first.
You'd be shocked how easy these are to make. You just combine the masa harina, salt and water, press into a tortilla and cook for a minute per side!
And unlike store-bought, these freshly-made corn tortillas are soft and pliable, meaning they will fold easily for any taco or your favorite enchiladas. So give these homemade tortillas a try.
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Recipe Ingredients
- Blue corn masa harina - if you can't find at the grocery store, buy on Amazon.
- Sea salt - enhances the flavor.
- Water - helps bring the dough together to form the tortillas.
Step-by-Step Instructions
- In a large bowl, mix together the masa harina and salt. Pour in the water and stir to combine. Knead the dough with your hands in the bowl for 1-2 minutes, or until it is smooth and no longer sticky. If you have time, let the dough rest for 30 minutes.
- Pinch off some dough to form a golf ball size ball. You should get about 18-20. Cut a ziploc bag open along the sides. Open the tortilla press and lay the opened bag on top and bottom. Place 1 ball between the cut ziploc.
- Press down until the dough has spread about 6 inches and ⅛ inch thick.
- Heat a skillet over medium-high heat. Add freshly pressed tortilla and cook for about 1 minute before flipping and cooking another minute. Stack the tortillas in a clean kitchen towel so they seam and finish cooking. Repeat with remaining dough.
Blue Corn Benefits
You might be surprised to learn there are quite a few benefits of blue corn. Plus by using masa harina, these tortillas are gluten-free. Some benefits include:
- High in antioxidants
- Low in carbs
- High levels of anthocyanins
- Increased metabolism
- Lowers inflammation
Tortillas Uses
- Tacos - the most obvious use. Just load with your favorite filling.
- Enchiladas - soak in your favorite sauce, add some filling, roll them up and bake. My-go to is chicken mole enchiladas.
- Chips - cut the tortillas into triangles and then deep fry or bake.
- Nachos - make the chips like above and then load with your favorite toppings like these skillet chicken nachos.
FAQs
Yes. Masa harina is gluten free.
Yes the recipe is interchangeable for any type of masa harina.
You can but it does take longer. Just use a rolling pin to roll out to a very thin circle.
While a tortilla warmer is awesome, most people don't have one. Just wrap in a dish towel as you continue to cook the other tortillas.
Wrap in plastic wrap or place in a ziploc bag with the excess air pressed out and place in the fridge for 2-3 days. You want to minimize the excess air which will dry out the tortillas.
Heat a non-stick skillet over medium-high heat and cook the blue corn tortillas for 15-30 seconds or until warmed through. DO NOT microwave as it will dry them
Pro Tips/Recipe Notes
- If the dough is dry and crumbles, add more water in 1 tbsp increments. If it is too wet, then add masa in 1 tbsp increments.
- Use a ziploc bag instead of plastic wrap so the tortilla won't stick.
- Use a tortilla press to get thin, even circles.
- Flip the tortillas when you start to see some brown spots.
Taco Recipes to Use Homemade Tortillas
If you’ve tried these homemade blue corn tortillas or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Blue Corn Tortillas
Ingredients
- 2 cups blue corn masa harina
- ½ tsp sea salt
- 1 ½ cups very warm water
Instructions
- Cut a ziploc bag open along the sides. Open the tortilla press and lay the opened bag on top and bottom.
- In a large bowl, mix together the masa harina and salt. Pour in the water and stir to combine.
- Knead the dough with your hands in the bowl for 1-2 minutes, or until it is smooth and no longer sticky. If you have time, let the dough rest for 30 minutes.
- Pinch off some dough to form a golf ball size ball. You should get about 18-20.
- Place 1 ball between the cut ziploc and press down until the dough has spread about 6 inches and ⅛ inch thick.
- Heat a skillet over medium-high heat. Add freshly pressed tortilla and cook for about 1 minute before flipping and cooking another minute.
- Stack the tortillas in a clean kitchen towel so they seam and finish cooking. Repeat with remaining dough.
Notes
- If the dough is dry and crumbles, add more water in 1 tbsp increments. If it is too wet, then add masa in 1 tbsp increments.
- Use a ziploc bag instead of plastic wrap so the tortilla won't stick.
- Use a tortilla press to get thin, even circles.
- Flip the tortillas when you start to see some brown spots.
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