Homemade Blue Corn Tortillas

Ingredients

• 2 cup Blue corn masa harina (Maseca brand recommended)
• 1.5 cup Warm water (Adjust as needed for dough consistency)
• 0.5 tsp Salt

Steps

1. 1

   In a large mixing bowl, combine the blue corn masa harina and salt.

2. 2

   Gradually add the warm water to the flour mixture, mixing with your hands until a smooth, cohesive dough forms. The dough should feel like playdough and not stick to your hands.

3. 3

   Cover the dough with a damp cloth and let it rest for about 5 to 10 minutes to fully hydrate the flour.

4. 4

   Divide the dough into small portions and roll them into balls (testales) about the size of a golf ball.

5. 5

   Preheat a comal or flat griddle over medium-high heat.

6. 6

   Place a dough ball between two sheets of plastic wrap in a tortilla press. Press down firmly to create a thin, even circle.

7. 7

   Carefully peel the tortilla off the plastic and place it onto the hot comal.

8. 8

   Cook for about 30-45 seconds until the edges start to lift, then flip.

9. 9

   Cook the second side for another 45-60 seconds until lightly browned spots appear.

10. 10

    Flip a third time and press lightly; the tortilla should puff up. Remove and keep warm in a cloth-lined basket or tortilla warmer.

Notes

If the dough feels too dry and cracks at the edges when pressed, add a tablespoon of water at a time. If it is too sticky, add a little more masa harina. Always keep the dough covered to prevent it from drying out.

Nutrition per serving

• mexican
• tortillas
• blue corn
• gluten-free
• vegan
• side dish
• tacos
• homemade