How To Make Fresh Blue Corn Tortillas At Home Recipes

BLUE CORN TORTILLAS

Steps:

• Combine the masa harina and warm water in a bowl and stir until mostly incorporated. Then use your fingers to bring it all into one uniform ball of dough.
• Break the dough into 8 golf-ball sized balls.
• Place a ball of dough between two sheets of plastic and press with a tortilla press or heavy casserole dish into a circle, about ⅛" thick. (See notes below for more detail). Peel back the plastic carefully.
• Heat a large flat pan on high heat on the stove top. When hot, place a tortilla in the center and cook for about 3 minutes, until browned spots form on the underside. After flipping, a bubble might form in the middle of the tortilla. This is fine. Don't puncture it. Once the bubble flattens, remove from heat and set on a plate to cool.
• Form a stack of the tortillas as they get made. This will help them steam and soften.

BLUE CORN TORTILLAS

Steps:

• 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 FRESH BLUE CORN TORTILLAS AT HOME

Steps:

• Mix the blue corn flour and warm water for about 4 minutes. I mixed by hand.
• Divide the dough into 16 small-sized portions, about golf ball size.
• Press into 6 inch (15 cm) round shapes using a tortilla press lined with wax paper, or use hands to flatten out the dough without the wax paper.
• Place on a griddle, pre-heated to a high temperature. Let cook for about 20 seconds and flip. Cook for a further 20 to 30 seconds. Additional flipping may be necessary to fully cook the tortillas depending on their thickness. I used a sandwich press and this worked well.
• Place the completed tortillas in an oven on low heat, covered to keep from drying while you cook the remaining tortillas. (You can use a tortilla server as well if you have one or a terracotta bowl.)

BLUE CORN TORTILLAS

Steps:

• You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin.
• Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes.
• Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another.

HOMEMADE CORN TORTILLAS

Steps:

• In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.
• Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.
• Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.
• Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.

BLUE CORN TORTILLAS

Steps:

• In a large bowl, add all ingredients and mix with a spatula or clean hands until all ingredients are combined.
• Knead with hands until the masa comes together. About 5 minutes. (Masa should not crack when you press it with your hands. If it cracks then it's too dry. Add one tablespoon of warm water at the time to reach the right consistency. The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more maseca to correct this.)
• Roll masa into golf sized balls to make about 12 tortillas. Cover with cling wrap or damp towel to prevent masa from drying. Let rest for 5 minutes.
• Heat the comal, griddle or iron skillet on medium high heat.
• Place one masa ball on the tortilla press between a freezer plastic bag. Press the top down over the dough to flatten it to about ⅛ inch thick. If you like them thinner, rotate the plastic with the tortilla and press gently one more time.
• When the comal is hot, place the tortilla gently with your hands on it. Cook for 15 seconds. Using a spatula or your hands, flip tortilla then cook for 50 to 55 seconds more. Turn the tortilla one more time and cook for another 50 to 55 seconds.
• Place the tortillas in a clean kitchen towel and stack them up as you cook them (see notes). This will finish the cooking process and will keep the tortillas soft.