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. I mean I have tacos almost every week. 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.
Why This Recipe Works
- Minimal Ingredients - With just 3 ingredients, you won't find a recipe using less.
- Easy - Add all of the ingredients to a bowl, mixing to combine before pressing and cooking in a skillet!
- Healthy - Since these are homemade, you know what you are putting in them. They are gluten-free, oil-free and vegan. Naturally vegan, gluten-free, and oil-free, blue corn tortillas are an incredibly nutrient-dense food.
Jump to:
Ingredient Notes
- Blue corn masa harina - If you can't find at the grocery store, buy on Amazon. Yellow corn masa harina works as well.
- Sea salt - Enhances the flavor. Table salt can be used too. While these tortillas are great as is you can add some spices such as chili powder, cayenne pepper, paprika or even Mexican oregano.
- Water - Helps bring the dough together to form the tortillas. It makes the dough easier to work with.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix together the masa harina and salt in a bowl before pouring in the water. Knead with hands for 1-2 minutes or until smooth.
Take a golf ball sized piece of dough and place on an open tortilla press lined with a ziploc bag.
Press down until it spreads about 6 inches and is about ⅛ inch thick.
Heat skillet over medium-high heat before adding tortilla, cooking for 1 minute per side.
FAQs
Yes. Masa harina is gluten free.
Yes the recipe is interchangeable for any type of masa harina.
No. There is no gluten like there is in flour tortillas so no need to let it rest.
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.
You can also freeze for up to 6 months. Just let it thaw overnight.
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
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. They're great for rolled chicken tacos or crispy tofu tacos.
- 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. They're great for chilaquiles con huevos.
- Nachos - Make the chips like above and then load with your favorite toppings like these skillet chicken nachos.
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.
- If your tortillas aren't puffing, add more water to the dough.
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 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.
- 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.
- If your tortillas aren't puffing, add more water to the dough.
Charles says
Tried it but cut the recipe to 75%. Turned out great! Certainly the way to go for blue corn tortillas.
Ryan says
Glad it worked!