Description
Naturally gluten-free and visually stunning, these blue corn tortillas are perfect for tacos or quesadillas. A simple recipe for a delicious homemade treat.
Ingredients
Units
Scale
- 2 cups (255 g) blue corn flour (masa harina)
- 1/2 teaspoon salt
- 1 1/2 cups (355 ml) warm water
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
Instructions
- 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.
- 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.
- 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, add a small amount of water and knead again.
- Rest the Dough
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- 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.
- 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.
- Keep Warm
- Stack cooked tortillas and wrap them in a clean kitchen towel to keep them warm and pliable until serving.
Notes
- For a smoother dough, let the warm water sit for a few minutes before adding it to the dry ingredients.
- If you don’t have a tortilla press, use a heavy-bottomed skillet or plate to flatten the dough.
- Store leftover tortillas in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Griddling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 100
- Sugar: 1
- Sodium: 100
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
- Cholesterol: 0g