These fresh, easy, delicious, 3-ingredient blue corn tortillas make the perfect addition to your Taco night menu. They taste better and are more cost-effective than packaged tortillas, and they come together in minutes flat. Try them out today! Did I mention there are only 3 ingredients? I did? Okay. Hungry for more? Be sure to check out my low-carb Chorizo Lime Pizza or Chipotle Chicken Spaghetti Squash Taco Bowls.
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My time here in San Antonio is quickly coming to an end. As we speak, I am surrounded by boxes, tape, dollies, and – if we’re being honest – clutter. The kind of clutter that comes from 7 years of bliss. A bliss that I learned of a bit too late, but still a bliss nonetheless. 7 years of change and adventure. Of new friends, dinner parties, marriage, travel, wandering, love, a new baby, and everything in between. We are a family in transition. I arrived in San Antonio knowing full well that it would not – could not – be my forever home, but that doesn’t make leaving here any easier. I will truly miss this community, and a dynamic community it is. I promise this has to do with blue corn tortillas.
This community has taught me so much. I’ll always remember one of the very first days at my current organization. I was venting to a coworker -a then stranger – about how much I missed my family and the comforts of home. My beloved Ms. Sylvia. Without any hesitation -and without knowing me at all – she invited me to have dinner with her family. I kindly accepted and I’m glad I did. Her family table was filled with joy, love, and laughter. It was also filled with the most amazing homemade Mexican food I’ve ever tasted in my life. We feasted, laughed, danced, and drank the evening away and she remains one of my favorite humans walking this crazy planet.
Prior to this meal, I had eaten blue corn tortillas plenty of times so I was no stranger. But here, they tasted so fresh. They had that special “something.” She shared that she had made them mere minutes before our arrival, so naturally I asked for the recipe. Naturally she said no. Kind of. The *exact* ingredients of her amazing blue corn tortillas remain a mystery, even to her own children, but I didn’t walk away that evening empty handed.
Our lively dinner party turned into an impromptu, spirited after hours lesson in tortilla making. She taught me the technique, leaving the exact measurements up to my judgement.
Before I knew it I was in my own home kitchen days later, lulled into a meditative state from the pouring, kneading, and flipping. Yes, I rushed out and purchased a tortilla press as soon as possible. More about that later.
My favorite part of tortilla making is how intuitive it is. If the dough feels dry, you simply add a bit more water. If my tortilla falls apart when removing it from the press, I re-roll it and try again. It’s hard to get wrong. It just takes practice. And now you get to practice too.
What Tools Do I Need?
A tortilla press is a relatively inexpensive kitchen tool that creates perfectly round tortillas every time. I prefer my cast-iron press that I bought from my local supermarket for about 12 bucks. I’ll link some options below. When using the tortilla press, you’ll want to use a liner such as wax/parchment paper or plastic for easy release.
What if I Don’t Have a Tortilla Press?
If you’re not quite ready to commit to purchasing a tortilla press, you may wish to try these alternatives:
- Pressing the dough using the bottom of a heavy skillet, preferably cast iron
- Using a rolling pin
- Hand Flattening – this method will likely take the most time to perfect
Line your tortilla with a fresh, clean kitchen towel and use it to store your tortillas after cooking. You want to ensure that the lid remains tightly closed so that your tortillas stay warm and don’t lose too much moisture.
I like cooking my tortillas on a comal, which is a smooth, flat griddle. This is absolutely optional, but I will say that they are very accessible and inexpensive. Admittedly, my comal is not made of traditional materials. A skillet works for tortilla making as well, you just want to ensure that you have enough room to flip the tortilla.
What Do Blue Corn Tortillas Taste Like?
To me, blue corn tortillas are a bit more earthy and coarse than their counterparts.
I save so much money by making tortillas at home. At my local supermarket, a 2.2 pound bag of instant blue corn masa flour costs about $1.99. At the same store, a package of 15 blue corn tortillas costs $2.39. I know you’re like…big deal. That’s not that much of a cost difference. Well, the difference is that with the prepackaged product you only get 15 tortillas, and you better use them before they go bad. With the 2 pound bag, this recipe will yield at least 60 tortillas, and you can make them fresh whenever you like.
Do Blue Corn Tortillas Have Gluten?
These tortillas are gluten-free. Corn is naturally gluten-free
Are Blue Corn Tortillas Keto Friendly?
These are not keto-friendly. Each shell contains about 9 grams of carbohydrates and 1 gram of fiber which equals about 8 net carbs. They are a lower-carb option that some alternatives, however corn is not traditionally included in a ketogenic lifestyle.
How to Make Blue Corn Tortillas
What Ingredients Will I Need?
- Instant Blue Corn Masa Flour– it’s simply corn that has been treated with hydrated lime. I use the “Maseca” brand. You can also use this in other recipes, such as empanadas, tamales, and gorditas.
- HOT Water
- Salt– I prefer kosher salt
Begin by adding the instant blue corn masa flour and salt to large mixing bowl. Then slowly add the hot water. Use your hands to mix the dough until it is soft, hydrated, and pliable. If it still feels dry, add more water, about a 1/2 tablespoon at a time.
Allow the dough to rest – covered with a damp kitchen towel – for up to 30 minutes.
Use your hands to roll out about 16 individual balls of dough. I use a kitchen scale to ensure that my tortillas are of equal size, but this is not necessary – you can just eyeball it. My entire dough mixture this go around weighed about 494 grams, so I measure out 16 small balls that each weighed between 30-31 grams.
Note: You may find it helpful to slightly wet your hands while rolling the individual tortillas.
Line the tortilla press with plastic. One at a time, place the balls of dough between the two plates of the press, and flatten to approximately 1/8-inch in thickness.
Note: Leave the unpressed balls of dough covered with a warm towel until it’s time for them to be pressed.
Cooking the Tortilla
Heat the comal on medium high, spraying lightly with cooking oil if desired. Place the uncooked, flattened tortilla onto the comal and cook for about 45 seconds. You don’t want to walk away while making these. Using your hands, lightly flip the tortilla and cook for an additional 30 seconds. Then, flip a final time and cook for about 20 seconds longer.
Look for visual clues that your tortilla is done. If it begins looking very dry/dehydrated, it’s past time to remove. You may also find it necessary to lower the heat setting as the comal begins to retain heat.
Place the tortillas in your tortilla warmer until ready to eat.
Why Did My Tortillas Turn Purple/Pink?
If notice a little purple/pinkish discoloration in your tortillas, fret not. This can happen as an interaction with the cast iron, or even from acid such as that from lime juice.
The tortillas will last in the refrigerator for up to a week, tightly sealed.
Try these blue corn tortillas out and let me know what you think. when you make them, be sure to snap a quick photo and tag me on Instagram. While you’re there, join the family. I’d love to have you around!
Can’t make these tortillas today? I get it. Save the recipe to your favorite Pinterest board so that you don’t lose it!
These fresh, easy, delicious, 3-ingredient blue corn tortillas make the perfect addition to your Taco night menu. They taste better and are more cost-effective than packaged tortillas, and they come together in minutes flat
- 2 cups Instant Blue Corn Masa Flour
- 1.5 cups Hot Water
- ½ teaspoon Kosher Salt
- Add the instant blue corn masa flour and salt to large mixing bowl.
- Slowly add the hot water and use your hands to mix the dough until it is soft, hydrated, and pliable. If it still feels dry, add more water, about a 1/2 tablespoon at a time.
- Allow the dough to rest - covered with a damp kitchen towel - for up to 30 minutes.
- Use your hands to roll about 16 individual balls of dough, equal in size. You may find it helpful to slightly wet your hands while rolling the individual tortillas.
- Line the tortilla press with plastic. One at a time, place the balls of dough between the two plates of the press, and flatten to approximately 1/8-inch in thickness. Leave the unpressed balls of dough covered with a warm towel until it's time for them to be pressed.
- Heat the comal on medium high, spraying lightly with cooking oil if desired. Place the uncooked, flattened tortilla onto the comal and cook for about 45 seconds. Using your hands, lightly flip the tortilla and cook for an additional 30 seconds. Then, flip a final time and cook for about 20 seconds longer.
- Look for visual clues that your tortilla is done. If it begins looking very dry/dehydrated, it's past time to remove. You may also find it necessary to lower the heat setting as the comal begins to retain heat.
- Place the tortillas in your tortilla warmer until ready to eat.
See post for tips and tricks.
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Amount Per Serving: Calories: 44Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 41mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 1g