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    You Are Here: Home → Bread

    Blue Corn Tortillas

    January 5, 2021 by Ryan 2 Comments

    468 shares
    Jump to Recipe Print Recipe
    stacked homemade blue corn tortillas wrapped in dish towel
    close-up of stacked blue corn tortillas on dish towel
    overhead shot of blue corn tortillas on dish towel

    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!

    close-up of stacked blue corn tortillas on dish towel

    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.

    Jump to:
    • Recipe Ingredients
    • Step-by-Step Instructions
    • Blue Corn Benefits
    • Tortillas Uses
    • FAQs
    • Pro Tips/Recipe Notes
    • Taco Recipes to Use Homemade Tortillas
    • Blue Corn Tortillas
    overhead shot of blue corn tortillas on dish towel

    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

    1. 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.
    2. 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.
    3. Press down until the dough has spread about 6 inches and ⅛ inch thick.
    4. 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.
    process shots of how to make blue corn tortillas

    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

    Are Corn Tortillas Gluten-Free?

    Yes. Masa harina is gluten free.

    Can I Make Yellow or White Corn Tortillas?

    Yes the recipe is interchangeable for any type of masa harina.

    Can I Make Corn Tortillas Without a Press?

    You can but it does take longer. Just use a rolling pin to roll out to a very thin circle.

    How Do I Keep the Tortillas Soft?

    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.

    How to Store?

    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.

    How Do I Reheat Corn 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 tablespoon increments. If it is too wet, then add masa in 1 tablespoon 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.
    stacked homemade blue corn tortillas wrapped in dish towel

    Taco Recipes to Use Homemade Tortillas

    • Spicy Shrimp Tacos
    • Mojo Pork Tacos
    • Sweet Potato Tacos
    • Grilled Chicken Tacos
    • Carne Asada Tacos

    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.

    close-up of stacked blue corn tortillas on dish towel
    Print Recipe
    4.80 from 5 votes

    Blue Corn Tortillas

    These homemade corn tortillas made with blue corn masa harina use just 3 ingredients and are better than anything you can buy at the store.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Bread
    Cuisine: Mexican
    Servings: 15
    Calories: 53kcal
    Author: Ryan Beck

    Ingredients

    • 2 cups blue corn masa harina
    • ½ teaspoon 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 tablespoon increments. If it is too wet, then add masa in 1 tablespoon 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.

    Nutrition

    Serving: 1g | Calories: 53kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 84mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Charles says

      June 19, 2021 at 10:52 pm

      4 stars
      Tried it but cut the recipe to 75%. Turned out great! Certainly the way to go for blue corn tortillas.

      Reply
      • Ryan says

        June 20, 2021 at 11:43 am

        Glad it worked!

        Reply

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