Blue Corn Tortillas

Name: Blue Corn Tortillas
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Mexican, Latin American
Ingredients: 10 oz corn flour, blue; 1 tsp baking soda; 1/2 tsp kosher salt; 1 tsp sugar; 2 tbsp avocado oil; 2 1/2 cups water (hot (208F))

5 steps

Prep:40minCook:30min

Naturally gluten-free, with intense nutty corn flavor when cooked fresh, they are always a crowd-pleaser in soft tacos or enchiladas. The recipe is simple, and it is easy to make blue corn tortillas at home if you have a tortilla press and some fine blue corn flour. Most cooks use thick plastic bags to line their press. I prefer precut parchment paper. I press all tortillas between two sheets of paper and then start cooking them.

Updated at: Thu, 17 Aug 2023 12:03:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories88 kcal (4%)

Total Fat2.1 g (3%)

Carbs15.9 g (6%)

Sugars0.4 g (0%)

Protein1.1 g (2%)

Sodium115.5 mg (6%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

10 ozcorn flour

blue

1 tspbaking soda

½ tspkosher salt

1 tspsugar

2 Tbspavocado oil

2 ½ cupswater

hot, 208F

Instructions

Step 1

Mix dry ingredients. Sift them or mix them with a whisk. Adding baking soda to blue corn flour prevents changing the color to purple.

Step 2

Add hot water mixed with oil, 1/2 cup at a time, and make a pliable dough. Use chopsticks at the beginning and your hands when the dough slightly cools down.

Step 3

Make ping-pong size balls and keep them covered.

Step 4

Using a tortilla press, make blue corn disks out of dough balls. I make mine 1/10″ thick, 4.5″ diameter.

Step 5

Cook tortillas on high heat. The skillet should be scorching. I cook tortillas for 30 sec on each side, turning them three times. On the third time, they puff. I pile cold tortillas, separating them with parchment paper.

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