Learn how to make the best blue corn tortillas to serve with tacos and other Mexican Food recipes. You won’t find these tasty tortillas at the grocery store!
I picked up a bag of blue corn flour several years ago because I thought it would be fun to experiment with. The good news is that I quickly fell in love with how well it works to make corn tortillas.
Compared to yellow or white corn tortillas, blue corn tortillas have an earthy flavor and tend to be a bit more durable and easier to make. Since they only require basic ingredients, we love to make them when we’re having tacos for dinner.
While the process is the same as making white or yellow corn tortillas, the result is so much more fun thanks to the blue color. And corn tortillas are naturally gluten free and have a lower glycemic index than flour tortillas too.
Next time you’re making Mexican food for dinner, give this easy blue corn tortilla recipe a try! The whole family will love it.
- By the Numbers: How to Make Blue Corn Tortillas
- Tips for Making the Best Blue Corn Tortillas
- 1. What is masa harina azul?
- 2. Is blue corn masa dyed?
- 3. What temperature should the water be?
- 4. Can blue corn tortillas be made with a tortilla press?
- 5. Does this recipe work with regular masa harina?
- 6. How to store homemade corn tortillas?
- 7. How to reheat corn tortillas?
- 8. Can you freeze tortillas?
- 9. How to make blue corn tortilla chips?
- 10. Taco filling ideas?
- 11. Taco topping ideas?
- 12. Mexican side dish recipes?
- Blue Corn Tortillas Recipe
- Thank with Google.
- More Amazing Mexican Food Recipes
- 1 ¼ cups of very warm filtered water
- 2 teaspoons of fresh-squeezed lime juice
- 1 ½ cups of blue masa harina
- ½ teaspoon of sea salt
- Olive oil spray
- Measuring cups and spoons
- Mixing bowl
- Cutting board
- Plastic wrap
- Frying pan
By the Numbers: How to Make Blue Corn Tortillas
Follow these simple steps to learn how to make perfect blue corn tortillas at home without a tortilla press.
Step 1: Mix Water and Lime.
Combine 2 teaspoons of lime juice with 1 ¼ cups of warm filtered water in a glass measuring cup. The lime gives the tortillas a nice flavor, but it’s not required.
Step 2: Mix Masa and Sea Salt.
Next, add 1 ½ cups of blue masa harina and ½ teaspoon of sea salt to a large mixing bowl and stir until well combined.
Step 3: Combine Water and Flour Mixtures.
Slowly add the lime and water mixture to the corn and salt mixture. It’s best if you can use clean hands to really work it together. Kneading your dough well is very important. The color may be more gray than blue. Once it has a good consistency that you can work with, and it’s not crumbly or sticky, let the dough rest for 20-30 minutes. Use a damp kitchen towel to cover it to help keep it from drying out.
Step 4: Make Small Balls.
After the dough has rested, make 12 small balls from the blue masa mixture. Cover with the damp kitchen towel to keep them from drying out while you cook each of the tortillas.
Step 5: Press Tortillas.
Prepare your work surface by laying plastic wrap out across your cutting board. Set one ball of dough on the plastic wrap, then lay another sheet of plastic over the dough. Use your plate to press down on the ball until you get a good tortilla size and shape. Make sure it’s thin enough!
I like to use a clear glass plate for this step. It makes it easy to see how the tortilla shape is coming along as you press. If you use an opaque dish, you don’t get this advantage.
Step 6: Cook Tortilla.
Preheat a well-seasoned cast-iron or other heavy skillet with a flat surface over medium heat. Once hot, place one raw tortilla into the skillet and cook the first side for about 45 seconds. Flip and cook the other side for about 15 seconds.
You can lightly oil your pan if the tortillas are likely to stick to it. If you have a good nonstick surface, you may not need to oil it.
Step 7: Serve Blue Corn Tortillas.
Repeat the process of pressing then cooking the tortillas until they’re all cooked. Fill your homemade blue corn tortillas with your favorite taco fillings and toppings.
Tips for Making the Best Blue Corn Tortillas
Answers to all of your questions about making homemade blue corn tortillas, including tips and substitution ideas.
1. What is masa harina azul?
Masa harina means corn flour and azul means blue, so masa harina azul is blue corn flour. This soft flour works great for making deliciously durable tortillas. My family prefers it over white or yellow corn.
2. Is blue corn masa dyed?
No, it’s made from blue corn kernels rather than yellow or white. This type of corn, originally grown by the Cherokee and Hopi people of New Mexico, gets its coloring from the polyphenol pigment anthocyanin.
This is the same pigment in other blue foods like blueberries. Their yellow and white corn counterparts don’t have this pigment.
3. What temperature should the water be?
In order to get soft tortillas, you need the water to be warm enough. Specifically, you should use water that’s as hot as you can handle with your hands. The warmer the water, the more evenly and quickly the blue corn meal will be rehydrated and the better your tortillas will turn out.
4. Can blue corn tortillas be made with a tortilla press?
You can absolutely use a tortilla press instead of our plate hack. Instead of using a plate to press them out, simply put each ball into the press to make tortillas.
If neither of these options work for you, flattening your dough balls with a rolling pin is another option. I find it’s a little harder to get a smooth tortilla with this method.
5. Does this recipe work with regular masa harina?
You can make tortillas with all varieties of masa. Some types may need more or less water (and each bag from the same brand may vary as well), but you’ll get a feel for that with experience.
Making corn tortillas is an art, and if you don’t get it right the first time, I encourage you to try again. You just need to find the right balance of water and rest time, and eventually you’ll learn to make perfect corn tortillas.
6. How to store homemade corn tortillas?
It’s best to store your homemade tortillas in an airtight container like a zip lock bag with all of the air pressed out. They will last in the fridge for 2-3 days. Since they have such a short shelf life, I always make them on the same day we plan to use them.
7. How to reheat corn tortillas?
My family’s favorite way to heat up our cooked tortillas is over an open flame on our gas stove. It’s really simple and works quickly. You can also place them in a warm skillet and heat gently or even microwave them if that’s your preference.
8. Can you freeze tortillas?
Yes, you can freeze corn tortillas for up to 6 months. To help prevent freezer burn, wrap them tightly in plastic wrap before putting them in a freezer safe container or bag. Only take out what you need to use at the time. The sooner you use them, the fresher they’ll taste.
9. How to make blue corn tortilla chips?
These homemade tortillas make delicious chips. Once you’ve made your tortillas, you can follow these steps to make chips.
- After they’re cooked, allow them to cool completely.
- Cut the tortillas into triangle shapes.
- Lightly spray or coat in oil and a pinch of sea salt.
- Bake or air fry at 375˚ F until they’re crisp, then remove and cool.
- Serve with Mexican Salsa or Guacamole.
If you make chips, try adding them to tortilla soup for a nice crunch or make a big plate of nachos with homemade carne asada! Or make one of my favorite Mexican breakfasts – Chicken Verde Chilaquiles!
10. Taco filling ideas?
Taco Tuesday means having plenty of taco choices available. Here are some of my favorite taco filling recipes to serve in your tortillas:
- Instant Pot Carne Asada Tacos
- Instant Pot Barbacoa Tacos
- Black Bean & Sweet Potato Vegetarian Tacos
- Instant Pot Shredded Chicken Breast
11. Taco topping ideas?
One of my favorite things about Mexican food night is the toppings. We always have a spread. Here are some of my favorites:
12. Mexican side dish recipes?
Need an easy recipe to serve with your tacos? Check out these Mexican side dishes:
- Mexican Rice
- Cilantro Lime Rice
- Refried Beans
- Pinto Beans
- Black Beans
- Garlic Roasted Bell Peppers
- Spicy Carrots
Blue Corn Tortillas Recipe
- 1 ¼ cups very warm filtered water
- 2 teaspoons lime juice
- 1 ½ cups blue masa harina
- ½ teaspoon sea salt
- Olive oil spray
- Measuring cups and spoons
- Mixing bowl
- Cutting Board
- Plate with a flat bottom
- 2 Sheets of Plastic Wrap
- Cast iron skillet or other heavy skillet
- Combine the lime and warm water in a glass measuring cup.
- Add the masa and sea salt to a large bowl and stir to combine.
- Slowly add water to the corn mixture and use clean hands to knead it together well. Cover the dough with a damp kitchen towel and let it rest for 20-30 minutes.
- Make 12 small balls from the dough. Cover the balls with the damp kitchen towel to keep them from drying out.
- Lay a sheet of plastic wrap across your cutting board. Set one ball of dough on it, then lay another plastic sheet over the dough. Press down on the ball with your plate until it's flattened into a tortilla.
- Preheat a cast-iron skillet or other nonstick pan with a flat surface over medium heat. Lightly oil, if needed, and place one raw tortilla into the hot pan. Cook for 45 seconds, then flip and cook the other side for 15 seconds.
- Place cooked tortilla on a plate lined with a tea towel and keep covered.
- Repeat until all tortillas are cooked, then serve with your favorite taco fillings.
Nutrition Information Per Serving
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