blue corn tortillas

These homemade corn tortillas made with blue corn masa harina use just 3 ingredients and are better than anything you can buy at the store.

Blue Corn Tortillas

blue corn masa harina

tsp sea salt

water

Cut a ziploc bag open along the sides. Open the tortilla press and lay the opened bag on top and bottom.

In a large bowl, mix together the masa harina and salt. Pour in the water and stir to combine.

Knead the dough with your hands in the bowl for 1-2 minutes, or until it is smooth and no longer sticky. If you have time, let the dough rest for 30 minutes.

Pinch off some dough to form a golf ball size ball. You should get about 18-20.

Place 1 ball between the cut ziploc and press down until the dough has spread about 6 inches and 1/8 inch thick.

Heat a skillet over medium-high heat. Add freshly pressed tortilla and cook for about 1 minute before flipping and cooking another minute.

Stack the tortillas in a clean kitchen towel so they seam and finish cooking. Repeat with remaining dough.

How to make Homemade Tortillas from scratch using masa harina, flour, or a blend of both. And you don't need a tortilla press for this recipe if you have a pie plate! Plus a bonus recipe for Sourdough-Corn Tortillas! My favorites are the Masa-Flour blend and Masa-Sourdough. 

How to make Tortillas!

masa harina

all-purpose flour

salt

olive oil (or lard

hot tap water, more as needed

all-purpose flour (or

baking powder

tablespoons olive oil

cup hot tap water

sourdough starter

olive oil

1 1/2 cups masa harina,

1/3 teaspoon salt

tablespoons olive oil, lard, butter, ghee (all optional)

Mix masa harina, flour, and salt in a medium bowl. Mix warm water and oil in a smaller bowl and pour this into to the masa harina and knead a for a minute or two, right in the bowl incorporating all the flour from the edges of the bowl. Dough should be soft, but not sticky and should feel like fresh play-dough.   If it feels dry, crumbly or very firm, add a little more water, so it&#8217;s soft and pliable. If wet or sticky, add a little more flour. Form a ball and cover with a wet kitchen town (or plastic wrap) and let sit 30 minutes.   Do a tester, see notes.  Roll the dough into a 12 to 16-inch log. Slice it in half,  then half again, and into thirds or forths so you have 12-16 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.

Heat a dry, cast-iron skillet over medium-high heat until hot. Lower heat to medium.

Working one tortilla at a time, center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. Press in a tortilla press, or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to about an 1/8 inch thick.

Place the tortilla in your palm, remove one side of the plastic, flip into your other palm, remove other side of the plastic, and place this in the hot dry skillet. Cook each side 30-45 seconds, then flip back to the first side until it puffs or you see bubbling- indicating it is cooked through. Wrap in a towel. (Wrapping in the towel will soften them up and make them more flexible.)

Corn and Flour Blend: 

Mix flour, salt and baking powder in a medium bowl. Add the oil and mix into fine crumbs using your fingers. Add hot water and stir and kneed a for minute or two, right in the bowl until very smooth and form a ball. Cover with a wet kitchen town (or plastic wrap) and let sit 30 minutes (or up to 3 hours).  Do a tester, see notes. On a floured surface, roll the dough into a 12-inch log. Slice it in half,  then half again, and into halves or thirds so you have 8 or 12 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.

Working one tortilla at a time (see notes),  center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. Press in a tortilla press, or roll out on a floured surface,  or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to  1/8 inch thick.

Place the tortilla in your palm, remove one side of the plastic, flip into your other palm, remove other side of the plastic, and place this in the skillet. Cook each side 30-45 seconds, then flip back to the first side until it puffs or you see bubbling- indicating it is cooked through. Wrap in a towel. (Wrapping in the towel will soften them up and make them more flexible.)

Mix masa harina and salt in a medium bowl. Mix sourdough starter, warm water and oil in a smaller bowl. Pour this into to the masa harina and kneed a for minute or two, right in the bowl until very smooth and pliable and form a ball. If crumbly or dry add a little more water, until soft and pliable. If wet and sticky, add a little more masa. Cover with a wet kitchen town (or plastic wrap) and let proof on the kitchen counter 4-6 hours. (70-80 F) 

As the dough sits, it will get softer and moister

 After it proofs, massage the dough, is there wetness to the touch? Add more masa or flour, if the dough feels wet.   PLEASE Do a tester before dividing, see notes, adding a little more flour. You want it soft, pliable but not sticky or wet feeling.

Roll the dough into a 12-inch log. Slice it in half,  then half again, and into thirds so you have 12 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.

Working one tortilla at a time, center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. press in a tortilla press, or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to a diameter of 4 to 6 inches or 1/8 inch thick.

Place the tortilla in your palm, remove one side of the plastic, flip into your other palm, remove other side of plastic, and place this in the skillet. Cook each side 30-45 seconds, then flip back to the first side until it puffs or you see bubbling- indicating it is cooked through. Wrap in a towel. (Wrapping in the towel will soften them up and make them more flexible.)

Mix masa harina and salt in a medium bowl. Add oil and hot water and stir with a fork .  Kneed a for minute or two, right in the bowl until very smooth and form a ball. Cover with a wet kitchen town (or plastic wrap) and let sit 2o minutes (or up to 3 hours).  Do a tester, see notes. Roll the dough into a 12-inch log. Slice it in half,  then half again, and half again so you have 16 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.

Working one tortilla at a time (see notes) , center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. press in a tortilla press, or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to a diameter of 4 to 6 inches or 1/8 inch thick.

Flour Tortillas: 

Made the corn and flour blend- EASY and delicious! Added 1 tablespoon more water.

I made the blue corn tortillas and they turned out very nice and soft. A good new recipe to use up the sourdough discard. Thank you.

I made the corn sourdough version of this tortilla--I jump at any recipe that helps put my sourdough discard to good use!-- only snafu was my tortilla did not balloon when I flipped it over to cook the other side, indicating it's cooked thru. Did I do it wrong?  We still ate my newbie effort, just wasn't as pretty as yours!

Ok, I’m officially inspired. If I can only remember where I put that old tortilla press. I used to make these years ago, and loved them---but never with your variations. Sourdough? Wow. Cool. Can’t wait to give that a whirl. Fun. I loved experimenting with these, so easy. One combo stood out. Before mixing a batch, I would add half a jalapeno or serrano and a slice or two of roma tomato into the water and toss it into the blendtec at high speed till it foamed, then followed the regular procedure. Really good. I gave some to my gluten-free next-door neighbor to try and she absolutely loved them. So every time I made them, I would make an extra batch for her. And since she was a professional theatrical lighting designer,  complimentary theater tickets for new shows would magically appear in my mail box on a regular basis. The joy of cooking indeed.  :)

Pro tip:  roll dough into a fat log, then slice into 12 thinnish disks (about 5mm or ¼ inch thick)  ready for pressing. (Keep them covered until you use them to avoid drying out).   No need to ball up.  If the edges of the tortillas crack, the dough is too dry--add a bit more water.  I use multiple sheets of plastic (thin produce bags or whatever) to press tortillas assembly-line like:  press several and stack them waiting for the griddle--they won't dry out or srick this way.   When I've got a few done, I start cooking the tortillas one at a time while pressing the rest--it is efficient and quick enough for a worknight.  

PS  In my hands, I don't see much difference if I let the masa dough rest or not.

cheers!

Wow!  I will never buy another corn tortilla ever. These were so easy and delicious!
Can’t wait to try the sourdough version, as well as some variations in the comments.

https://content.jwplatform.com/videos/2JbAY9u0.mp4

How to make Homemade Tortillas from scratch with masa harina, flour, or a blend of both. And you don’t even need a tortilla press for this recipe if you have a glass pie plate! Plus a bonus recipe for Sourdough Tortillas using your sourdough starter and masa harina– my personal favorite!

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