Step 1

Heat a cast iron skillet or a comal over medium heat. Prepare a clean kitchen towel to wrap tortillas to keep them warm and cut 2 plastic sheets about 10x10-inch (25×25 cm) each.

Step 2

In a medium bowl add masa-harina and start adding water while mixing with your hands until combined.

Step 3

Knead for a minute or two, adding a little more water if needed, until a non-stick y and soft dough forms.

Step 4

Divide the dough into 8 equal portions. Form balls and cover them with a damp kitchen towel to prevent dough from drying.

Step 5

Place one of the balls onto one of the sheets and press it a bit with your fingers to make a patty.

Step 6

Cover with the other plastic sheet and then place over a heavy baking dish pressing firmly to shape a 6-inch (15cm) round tortilla.

Step 7

Gently remove the plastic on each side of the tortilla, placing it carefully on your hand.

Step 8

Lay the raw tortilla on the hot skillet/comal and cook for about 40-45 seconds, then flip it up and cook for another 45 seconds.

Step 9

Turn the blue tortilla over again and cook for another 15 seconds, until it begins to puff.

Step 10

Place the blue corn tortilla between a kitchen towel to keep it warm. Repeat the steps with the remaining dough.