Growing up in Mexico, getting fresh tortillas was effortless. We would simply pop into the tortillería, a special shop dedicated to making tortillas—and buy as many kilos as we wanted. Walking back home with a warm stack of freshly made corn tortillas was one of life’s simple joys.
And of course, I could never resist eating one on the way home, rolled up with just a pinch of salt.
Living in London, things are a bit different. While you can now find good-quality packaged tortillas, nothing compares to homemade ones—fresh off the pan, warm, soft, and full of flavor.
Now, I get to share that same experience with my children. They love grabbing the first tortilla straight from the pan, just like I used to when I was little. It’s one of those small traditions that connects generations.
These days, there are excellent brands of nixtamalized corn flour available. My current favorite is Naturelo, which offers both yellow and blue corn flour. In Mexico, we have a wide variety of maize, and today’s recipe celebrates one of my favorites—blue corn tortillas.
They are not only beautiful but also naturally gluten-free, nutritious, and incredibly delicious.
So don’t be afraid—give them a try! I’d love to hear how you get on.
Why You’ll Love This Recipe
- Authentic: Traditional Mexican tortillas made from scratch
- Gluten-Free: Naturally free from gluten
- Simple Ingredients: Just flour and water
- Family-Friendly: Fun to make and share
- Better Than Store-Bought: Fresh, warm, and full of flavor
How to Make Blue Corn Tortillas Step by Step
1. Heat the Pan
Start by heating a large non-stick frying pan or comal over medium-high heat. It should be hot before cooking the tortillas.
2. Make the Masa
Place the corn flour in a large bowl. Gradually add the lukewarm water, mixing with one hand while pouring with the other.
Mix until the dough comes together into a soft, moist masa. It should not stick to your hands but should feel smooth and pliable.
(Tip: Corn dough doesn’t need kneading like wheat dough since it has no gluten.)
3. Rest the Dough
Cover the masa with a damp tea towel and let it rest for a few minutes to keep it moist.
4. Shape the Tortillas
Divide the dough into small balls (about 40 g each).
Place one piece of plastic on the tortilla press, add a dough ball in the center, and cover with the second piece of plastic. Press gently until the tortilla is about the thickness of a 2p coin.
5. Cook the Tortilla
Carefully peel off the top plastic, then flip the tortilla onto your hand and remove the second piece of plastic.
Place the tortilla onto the hot pan.
- Cook for 10 seconds, then flip (this helps prevent cracking)
- Flip again and cook until the tortilla puffs up
When it puffs, it means it’s fully cooked inside.
6. Keep Warm
Remove from the pan and wrap in a tea towel to keep warm.
Repeat with the remaining dough. Adjust the heat if the pan becomes too hot.
Tips for Perfect Tortillas
- The masa should be moist but not sticky
- If the dough cracks, add a little more water
- If it sticks, add a bit more flour
- Don’t press too hard—gentle pressure works best
- A hot pan is key for proper cooking and puffing
What to Do and Not to Do
Do:
- Keep tortillas warm in a tea towel
- Work quickly to prevent dough from drying out
Don’t:
- Overcook tortillas—they should stay soft
- Let the masa dry out—always keep it covered
Storing and Reheating
- Fridge: Store in a plastic bag for up to 3 days
- Reheat: Warm on a hot pan or directly over a flame
- Freezing: Can be frozen and reheated when needed
How to Serve
Enjoy your tortillas warm with:
- Tacos
- Quesadillas
- Beans and cheese
- Or simply rolled up with a pinch of salt, just like in Mexico
Final Thoughts
Making tortillas at home is more than just cooking, it’s a connection to tradition, family, and culture. Once you start making them, it becomes a ritual you’ll want to repeat again and again.
There’s truly nothing better than a warm, freshly made tortilla. Listo! Provecho!
Karlita x
Tortillas de Maíz Azul (Blue Corn Tortillas)
Ingredients
Equipment
Method
- Start by heating a large non-stick frying pan or comal over medium-high heat. It should be hot before cooking the tortillas.
- Place the corn flour in a large bowl. Gradually add the lukewarm water, mixing with one hand while pouring with the other.
- Mix until the dough comes together into a soft, moist masa. It should not stick to your hands but should feel smooth and pliable.
- Rest the Dough. Cover the masa with a damp tea towel and let it rest for a few minutes to keep it moist.
- Shape the Tortillas. Divide the dough into small balls (about 40 g each).
- Place one piece of plastic on the tortilla press, add a dough ball in the center, and cover with the second piece of plastic. Press gently until the tortilla is about the thickness of a 2p coin.
- Carefully peel off the top plastic, then flip the tortilla onto your hand and remove the second piece of plastic.
- Place the tortilla onto the hot pan.
- Cook for 10 seconds, then flip (this helps prevent cracking)
- Flip again and cook until the tortilla puffs up
- When it puffs, it means it’s fully cooked inside.
- Keep Warm
- Remove from the pan and wrap in a tea towel to keep warm.
- Repeat with the remaining dough. Adjust the heat if the pan becomes too hot.
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