Blue Corn Tortillas

Make your own corn tortillas for your next Taco Tuesday!

These are made with a mixture of masa harina (corn flour for tortillas and tamales) and blue corn.


  • 1 cup masa harina
  • 1 cup blue cornmeal
  • ¼ tsp salt
  • 14 Tbs warm water, (1 cup minus 2 Tbs)

tortilla making

1.  In a medium bowl, mix all ingredients together with a wooden spoon until a dough is formed, about 2 minutes.

2.  Divide dough into 12 parts. Roll each part into a ball, keeping the ones you have already made covered so they don’t dry out. If dough gets too dry, add a little extra water.

3.  Place a ball on a sheet of parchment or plastic wrap, cover with another sheet. Flatten with the palm of your hand, then finish with a rolling pin, working quickly and lightly. Flip packet over and repeat until you have a circle approximately 6″ in diameter.

Alternate Methods: You can form tortillas entirely by hand, patting lightly and rapidly into a circle between your palms, or place balls of dough in a very lightly oiled tortilla press.

4.  Peel away paper from one side and transfer tortilla to a flat, hot griddle, removing sheet from other side as tortilla goes on the pan. Cook first side about 30 seconds, then flip and cook second side for 30 seconds or until brown flecks appear.

5.  Press down on tortilla firmly with a folded dish towel and quickly lift it away. This causes the tortilla to puff slightly.

6.Transfer to a metal bowl and cover with towel to keep warm. Serve with your favorite salsa or guacamole. (Check out our next blog post for a delicious homemade salsa recipe!)