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Karla Zazueta

Tortillas de Maíz Azul (Blue Corn Tortillas)

Authentic blue corn tortillas at home using nixtamalized corn flour. A simple, gluten-free Mexican staple that’s soft, warm, and delicious.
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Prep Time 5 minutes
Cook Time 1 minute
Servings: 15 tortillas
Course: basics
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 2½ cups blue corn flour nixtamalized, e.g. Naturelo
  • ½ litre lukewarm water

Equipment

  • 1 Tortilla press
  • 2 Pieces thick plastic parchment paper
  • 1 Comal non-stick pancake pan
  • 1 Tea towel cleaned

Method
 

  1. Start by heating a large non-stick frying pan or comal over medium-high heat. It should be hot before cooking the tortillas.
  2. Place the corn flour in a large bowl. Gradually add the lukewarm water, mixing with one hand while pouring with the other.
  3. Mix until the dough comes together into a soft, moist masa. It should not stick to your hands but should feel smooth and pliable.
    4. (Tip: Corn dough doesn’t need kneading like wheat dough since it has no gluten.)
  4. Rest the Dough. Cover the masa with a damp tea towel and let it rest for a few minutes to keep it moist.
  5. Shape the Tortillas. Divide the dough into small balls (about 40 g each).
  6. 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.
  7. Carefully peel off the top plastic, then flip the tortilla onto your hand and remove the second piece of plastic.
  8. Place the tortilla onto the hot pan.
  9. Cook for 10 seconds, then flip (this helps prevent cracking)
  10. Flip again and cook until the tortilla puffs up
  11. When it puffs, it means it’s fully cooked inside.
  12. Keep Warm
  13. Remove from the pan and wrap in a tea towel to keep warm.
  14. Repeat with the remaining dough. Adjust the heat if the pan becomes too hot.