Easy Blue Corn Tortillas

Make these beautiful blue corn tortillas in 30 minutes or less! Made with just masa harina, salt, and water, they're fresh, rustic, and tender.

5 from 36 votes

Prep Time 15

Cook Time 15

Total Time 30

Course How-to

Cuisine Gluten-Free, Mexican, Vegan

Servings 14 tortillas

Calories 59 kcal

Add the blue masa harina and salt to a mixing bowl and whisk. Pour in 1 cup plus another 2-3 tablespoons of water to start with, and mix with a spatula.
When it's cool enough to handle, knead the dough with your hands until you form a ball that's sticky enough to stay together, but not coming off on your hands too much.
If the dough appears crumbly, add 1 tablespoon of water at a time until you reach the right consistency (somewhat like play dough). If it becomes too sticky, add a little more masa harina. Cover the bowl with a towel.

Preheat a seasoned cast-iron skillet or comal slowly to medium or medium-high while you roll and press the tortillas. If you are using a regular frying pan, preheat it with no oil.
Break off pieces of the dough to form small balls (about 40 grams each). Roll each one between your palms until smooth.

Cut a zip lock bag into 2 pieces that will fit into the press. Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down to form tortillas about 5 inches in diameter.
If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Using the bottom of a baking dish or flat plate, press down until thin. Or, roll it out with a rolling pin.

Gently add a tortilla to the hot pan and cook on the first side for 10 seconds. Flip and cook for another 40-50 seconds, then flip once more and cook until brown spots are forming and the tortilla puffs up, about 40 seconds.
Remove the tortilla from heat, and wrap it in a tea towel or tortilla warmer while you cook the rest. Serve warm with all the same meals you’d normally serve other corn tortillas with. Happy eating!

Adjust the water: Depending on the brand of masa harina and your location, you will need to make adjustments to the water. The dough should be moist, but not so moist that it sticks to your hands.
Use a baking dish: You don't need a tortilla press for corn tortillas. Any flat plate or baking dish will get the job done (although a press will make life easier).
Let them curl: Wait for the tortilla edges to curl slightly before flipping them for the first time.
Wait for the puff: A tortilla puff is not just satisfying to see, it means the center has properly cooked. If you don't see a puff, remember to gently press down on the tortillas as they cook. If they're still not puffing, add more water to your masa.
Let them steam: Wrapping the tortillas in a towel or warmer creates steam, and keeps the whole stack soft and pliable.
Nutritional information is a rough estimate and should not be taken as health advice.
Recipe cost calculations are based on prices found in the top 5 U.S. grocery chains. As such, prices may vary based on your location. All prices are in USD.

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