Blue Corn Tortillas

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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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