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close-up of stacked blue corn tortillas on dish towel

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.
Course Bread
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 15
Calories 53kcal
Author Ryan Beck


  • 2 cups blue corn masa harina
  • ½ teaspoon sea salt
  • 1 ½ cups very warm water


  • 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.


  • 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.


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