Homemade Blue Corn Tortillas: Perfect for Tacos

Since moving to Arizona, I have often wondered why blue corn is so underutilized in culinary culture. Even here in the southwest, blue corn is almost always drowned out by the ubiquitous presence of yellow and white corns.

And then, just the other day, in the midst of my regular trawl of local cooking records and journals, I found a discussion of the significance of blue corn to the Hopi people.

Dumplings, drinks, and traditional paper-thin piki bread: the Hopi were at the forefront of harnessing, and appreciating, the unique, nutty flavor of blue corn.

Homemade, hand-made corn tortillas are another lost art (and science). Lost to gordo-sized stacks of plastic-wrapped, flavor vacuums masquerading as tortillas.

These simple flat breads are sophisticated enough to add a lovely, warm edge to whatever it is that they are carrying, sweet or savory.

Why You’ll Love This Recipe:

• Naturally Gluten-Free: Made with blue corn masa harina, these tortillas are a great alternative for those avoiding gluten.
• Deep, Nutty Flavor: Blue corn has a more pronounced earthy, slightly sweet taste compared to white or yellow corn.
• Visually Stunning: The vibrant blue-purple color is just awesome.
• Versatile & Customizable: Perfect for tacos, quesadillas, tostadas, or simply served warm with butter and salt.
• Healthier Than Store-Bought: No preservatives, just wholesome ingredients for fresh, authentic tortillas.

Ingredients You’ll Need:

• Blue Corn Masa Harina
• Salt
• Warm Water
• Optional Spices:
  • White Pepper: Adds mild warmth without overpowering the corn flavor.
  • Nutmeg: A subtle, unexpected spice that works really well the natural nuttiness of blue corn.

Important Cooking Tips:

• Hydration is Key: Masa harina absorbs water gradually—add warm water slowly until the dough is moist but not sticky.
• Rest the Dough: A 30-minute resting period allows the masa to fully absorb moisture, leading to smoother, more pliable tortillas.
• Check Dough Consistency: If the dough cracks easily, it’s too dry—add a few drops of water. If it’s sticky, sprinkle in more masa.
• Preheat the Cooking Surface: A hot skillet (medium-high heat) ensures proper cooking and slight puffing.
• Flip at the Right Time: When the edges start to lift and brown spots appear (30-45 seconds per side), it’s time to flip.
• Stack and Cover: Wrap cooked tortillas in a towel to keep them warm and soft until serving.

Planning Ahead:

• Make the Dough in Advance: You can prepare the dough up to 24 hours in advance—just cover it with a damp towel and refrigerate. Let it sit at room temperature for 15 minutes before rolling.
• Press & Store Raw Tortillas: Flatten tortillas and stack them between parchment paper for quick cooking later.

Storing, Freezing, Reheating:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keeps fresh for up to 5 days—reheat before serving.
• Freezing: Wrap tortillas in plastic wrap or freezer bags and store for up to 2 months.
• Reheating: Warm in a dry skillet for 20-30 seconds per side or microwave covered in a damp paper towel for 15 seconds.

FAQ:

Q: What does blue corn taste like compared to regular corn?
A: Blue corn has a nuttier, slightly sweeter, and more complex flavor than white or yellow corn.

Q: Can I make these without a tortilla press?
A: Yes! Place the dough ball between two sheets of parchment paper and press it flat using a heavy pan or a rolling pin.

Q: My tortillas are cracking when I cook them—what went wrong?
A: The dough was likely too dry. Try adding small amounts of warm water (½ tsp at a time) and kneading again.

Q: Can I add other flavors or spices?
A: Yes! While blue corn tortillas are naturally flavorful, adding garlic powder, smoked paprika, or even lime zest can complement different dishes.

Q: Why aren’t my tortillas puffing up?
A: Make sure the skillet is hot enough and let each tortilla rest before flipping—puffing happens when trapped steam builds up.

Q: Are blue corn tortillas healthier?
A: Yes! Blue corn has more protein, fiber, and antioxidants compared to white or yellow corn.

Substitutions and Allergies:

• Salt-Free: Omit salt for a low-sodium version.
• No Press Needed: A rolling pin or flat-bottomed dish works well for flattening tortillas.

Beverage Pairings:

• Mexican Agua Frescas (Hibiscus or Lime): Refreshing and balances the earthy corn flavor.
• Smoky Mezcal or Tequila: Complements the nuttiness of blue corn.
• Cold Mexican Beer (Modelo, Pacifico): Crisp and light, perfect for tacos made with these tortillas.

Step-by-Step Guide for Making Blue Corn Tortillas

1. Mix the Dry Ingredients

• In a large mixing bowl, combine the blue corn flour, salt, and, if using, the optional spices (white pepper and nutmeg).
• Stir well to evenly distribute the ingredients.

2. Add Water Gradually

• Slowly pour in the warm water while stirring continuously with a spoon or your hands.
• Mix until a cohesive dough forms. It should be moist but not overly sticky.
• If the dough feels too dry, add water 1 tablespoon at a time. If too wet, sprinkle in more blue corn flour.

3. Knead the Dough

• Transfer the dough onto a clean, lightly floured surface.
• Knead for about 2-3 minutes until smooth and pliable.
• If the dough cracks easily, it’s too dry—add a small amount of water and knead again.

4. Rest the Dough

• Cover the dough with a damp cloth and let it rest for 30 minutes.
• This allows the flour to hydrate fully, improving texture and making it easier to handle.

5. Shape the Tortillas

• Divide the dough into 12 equal portions, rolling each into a ball.
• Place a ball between two pieces of parchment paper or plastic wrap.
• Use a tortilla press or a flat-bottomed dish to flatten each ball into a thin, even circle, approximately 6 inches (15 cm) in diameter.

6. Cook the Tortillas

• Preheat a dry, non-stick skillet or griddle over medium-high heat.
• Carefully peel off the parchment or plastic and place the tortilla onto the hot surface.
• Cook for about 30-45 seconds on each side, or until brown spots appear and the tortilla puffs slightly.
• Adjust heat as necessary to prevent burning or undercooking.

7. Keep Warm

• Stack cooked tortillas and wrap them in a clean kitchen towel to keep them warm and pliable until serving.

Recipe Notes

• Dough Consistency: The dough should feel pliable and slightly moist but not sticky.
• Spices (Optional): White pepper and nutmeg add depth but are not traditional—feel free to leave them out.
• Cooking Surface: Ensure your skillet or griddle is properly preheated before cooking to prevent sticking and uneven browning.
• Tortilla Thickness: Press tortillas evenly for consistent thickness, which ensures uniform cooking and texture.
• Storage & Reheating: Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. Reheat in a dry skillet for best texture.

How to Make Blue Corn Tortillas

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4.4 from 32 reviews

• Author: Meagan
• Total Time: 45 minutes
• Yield: 12 tortillas 1x

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Description

These tortillas are naturally gluten-free, slightly nutty, and visually awesome with their deep blue hue. Traditionally cooked on a hot griddle or comal, they are perfect for tacos, quesadillas, or just enjoying with a bit of butter and salt.

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Ingredients

Units USM Scale 1x2x3x

2 cups (255.5 g) blue corn flour (masa harina)

1/2 teaspoon salt

1 1/2 cups (355 ml) warm water

Optional: 1/4 teaspoon ground white pepper

Optional: 1/4 teaspoon ground nutmeg

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Instructions

1. Mix the Dry Ingredients

• In a large mixing bowl, combine the blue corn flour, salt, and, if using, the optional spices (white pepper and nutmeg).
• Stir well to evenly distribute the ingredients.

2. Add Water Gradually

• Slowly pour in the warm water while stirring continuously with a spoon or your hands.
• Mix until a cohesive dough forms. It should be moist but not overly sticky.
• If the dough feels too dry, add water 1 tablespoon at a time. If too wet, sprinkle in more blue corn flour.

3. Knead the Dough

• Transfer the dough onto a clean, lightly floured surface.
• Knead for about 2-3 minutes until smooth and pliable.
• If the dough cracks easily, it’s too dry—add a small amount of water and knead again.

4. Rest the Dough

• Cover the dough with a damp cloth and let it rest for 30 minutes.
• This allows the flour to hydrate fully, improving texture and making it easier to handle.

5. Shape the Tortillas

• Divide the dough into 12 equal portions, rolling each into a ball.
• Place a ball between two pieces of parchment paper or plastic wrap.
• Use a tortilla press or a flat-bottomed dish to flatten each ball into a thin, even circle, approximately 6 inches (15 cm) in diameter.

6. Cook the Tortillas

• Preheat a dry, non-stick skillet or griddle over medium-high heat.
• Carefully peel off the parchment or plastic and place the tortilla onto the hot surface.
• Cook for about 30-45 seconds on each side, or until brown spots appear and the tortilla puffs slightly.
• Adjust heat as necessary to prevent burning or undercooking.

7. Keep Warm

• Stack cooked tortillas and wrap them in a clean kitchen towel to keep them warm and pliable until serving.

Notes

Dough Consistency: The dough should feel pliable and slightly moist but not sticky.

Spices (Optional): White pepper and nutmeg add depth but are not traditional—feel free to leave them out.

Cooking Surface: Ensure your skillet or griddle is properly preheated before cooking to prevent sticking and uneven browning.

Tortilla Thickness: Press tortillas evenly for consistent thickness, which ensures uniform cooking and texture.

Storage & Reheating: Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. Reheat in a dry skillet for best texture.

• Prep Time: 35 mins
• Cook Time: 10 mins
• Category: Flatbread
• Method: Griddle
• Cuisine: Mexican

Nutrition

• Serving Size: 1 tortilla
• Calories: 80
• Sugar: 0g
• Sodium: 95mg
• Fat: 1g
• Saturated Fat: 0.2g
• Unsaturated Fat: 0.8g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0g