Blue Corn Tortillas
If you're looking for a little variety in your tortilla repertoire, blue corn tortillas are a great option. They have a slightly sweet flavor and a beautiful color that will set them apart from your average white corn or flour tortilla. Plus, they're perfect for tacos, burritos, nachos, and quesadillas.
Servings: 10 corn tortillas
Calories: 69kcal
Ingredients
- 2 cups blue masa harina
- 1 ¾ cup very warm water
- 1 teaspoon kosher salt
Instructions
- Make the Blue Corn Tortilla Dough
- In a large mixing bowl, whisk together the kosher salt and masa harina to evenly disperse the salt through the flour.
- Add half a cup of water to the flour and knead with your hands to start hydrating the dough. Add another half cup of water to the mix and knead with your hands, get it incorporated, then add the rest of the water.
- Knead until the dough is soft, smooth, and no longer sticky. It should feel like play-dough.
- Cover the bowl with plastic wrap and let the corn tortilla dough rest for 15 to 30 minutes before continuing.
- Cook the Blue Corn Tortillas
- Preheat a cast iron skillet over medium-high heat
- Pinch off equal size pieces of dough and roll each one into a ball (we found them to be 85g or 1.80 oz on the kitchen scale for a good size taco. For smaller street tacos, try 70g.) Place the dough balls onto a plate and cover the dough with a wet paper towel as you finish creating more of them.
- Wrap the tortilla press with plastic wrap on each side, then place a dough ball in the center of the bottom press. Press the tortilla until it's about ⅛ inch thick. It should not stick to the plastic wrap, crack, or break when you gently pull it up.
- Place the pressed tortilla onto the hot skillet and cook on each side for 45 seconds to 1 minute. If it puffs up, don't panic that's a good thing!
- Place the cooked corn tortillas on a plate, then cover with a damp paper towel to steam them and keep them nice and pliable.
Notes
Troubleshooting Tortillas
Dry and crumbly dough? Knead in 1 teaspoon of warm water at a time until you get the play-dough feel, not sticky or crumbly. Wet, sticky dough? Knead in 1 teaspoon of blue masa harina at a time until you get to that play-dough texture.Storing and Warming Corn Tortillas
To store your corn tortillas, you want to put them into a zip top bag with as much air pressed out as possible. Air will cause your tortillas to dry up and get hard and brittle. Store them in the fridge for up to 3 days. To reheat the tortillas, heat up a nonstick pan over medium-high heat and warm the tortillas for 30 seconds on each side in the pan. It's important to reheat the tortillas one at a time, then put them in a tortilla warmer or on a plate under a damp paper towel to keep them soft and pliable.Nutrition
Serving: 1g | Calories: 69kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 107mg | Fiber: 1g