Blue Corn Tortillas
User Reviews
5
Blue Corn Tortillas
Description
This recipe starts by mixing blue corn masa flour with salt and warm water to create a dough that holds together without cracking or sticking excessively. After kneading, the dough is divided into balls and rested to retain moisture.
Each ball is pressed thin between plastic sheets using a tortilla press to form flat disks approximately 1/8 inch thick. The blue corn dough yields tortillas with a slightly denser texture and a unique earthy flavor imparted by the masa azul.
The tortillas are cooked on a hot comal, griddle, or iron skillet on medium-high heat until lightly browned and cooked through. These tortillas can be used for tacos, wraps, or any dish calling for corn tortillas but with a distinctive blue corn taste and color.
To store, let the tortillas cool wrapped in a clean dish towel, then keep in a ziplock bag in the refrigerator for up to 10 days. Avoid using towels with strong detergent smells or fabric softeners to prevent flavor transfer.
Ingredients
Regular tortillas
- 1 ½ cup Maseca Azul
- ¼ tsp table salt
- 1 cup water or more as needed, warm
Instructions
Make the masa
- In a large bowl, add all ingredients and mix with a spatula or clean hands until all ingredients are combined.
- Knead with hands until the masa comes together. About 5 minutes. (Masa should not crack when you press it with your hands. If it cracks then it's too dry. Add one tablespoon of warm water at the time to reach the right consistency. The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more maseca to correct this.)
- Roll masa into golf sized balls to make about 12 tortillas. Cover with cling wrap or damp towel to prevent masa from drying. Let rest for 5 minutes.
Cook the tortillas
- Heat the comal, griddle or iron skillet on medium high heat.
- Place one masa ball on the tortilla press between a freezer plastic bag. Press the top down over the dough to flatten it to about ⅛ inch thick. If you like them thinner, rotate the plastic with the tortilla and press gently one more time.
- When the comal is hot, place the tortilla gently with your hands on it. Cook for 15 seconds. Using a spatula or your hands, flip tortilla then cook for 50 to 55 seconds more. Turn the tortilla one more time and cook for another 50 to 55 seconds.
- Place the tortillas in a clean kitchen towel and stack them up as you cook them (see notes). This will finish the cooking process and will keep the tortillas soft.
Notes
- Use a dish towel washed without strong soaps or fabric softeners when cooling tortillas to avoid flavor transfer.
- Allow tortillas to cool completely in a towel before storing in a ziplock bag in the refrigerator for up to 10 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12small tortillas
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1tortilla | |
| Calories | 60kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
