Blue Corn Tortillas
Submitted by mariemms
Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minBlue cornmeal makes tortillas with a deeper, nuttier flavor than yellow or white corn, and that striking blue-purple color looks incredible on the plate. This recipe uses just three ingredients and no tortilla press required. You roll them by hand.
The method starts with pouring boiling water over the blue cornmeal and letting it sit for 15 minutes. This hydrates the corn and softens the starch, creating a workable dough. A portion of all-purpose flour gets kneaded in to give the dough enough structure to roll thin without cracking apart. Pure cornmeal dough is too fragile on its own.
The 30-minute rest after kneading relaxes everything and makes rolling much easier. This dough is sticky, so flour your surface and your hands generously. Don’t fight it. Pat each piece flat between your palms first, then finish with the rolling pin for even thickness.
Chef Tips
- Make sure the griddle is fully hot before the first tortilla goes on. A cold start gives you dry, tough tortillas instead of soft, pliable ones.
- One minute per side is all you need. Brown flecks should appear but the tortilla should still be flexible, not stiff.
- Stack cooked tortillas in a kitchen towel immediately. The steam keeps them soft and pliable as they cool.
- If the dough cracks when rolling, it needs more water. Add a teaspoon at a time and knead briefly.
Variations
- Add a pinch of salt to the dough if you want a bit more seasoning in the tortilla itself.
- Use these for blue corn enchiladas or quesadillas for a Southwestern presentation.
- Fry leftover tortillas into chips for blue corn nachos or dip with salsa.
Ingredients
Directions
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 ¼ cup of flour.
Knead for 2 to 3 minutes, incorporating the ¼ 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.
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