This blue corn tortilla recipe is made with just two ingredients—blue corn masa harina and water. Soft, flavorful, and better than store-bought!
If you’d told me a few years ago that I’d be making my own tortillas from scratch, I probably would have laughed and gone back to grabbing a bag of the premade ones from the store.
But then something happened.
I was in this tiny, family-run taqueria, watching an older woman press fresh blue corn tortillas by hand. No fancy machines—just skill, tradition, and muscle memory that had clearly been passed down through generations. The smell of the corn hitting the griddle? Unreal.
When my order finally arrived, I picked up a taco and bit in. It wasn’t just good—it was life-changing. The tortilla wasn’t just a shell for the filling. It was part of the experience, with a nutty, slightly sweet flavor and the perfect chewy texture. I knew I had to try making them myself.
The first attempt? Disaster. Too dry. Too sticky. Too crumbly. But once I figured out the right water-to-masa ratio, it became one of the easiest recipes in my kitchen. And now? I’ll never go back to store-bought.
So if you’ve ever wondered if making homemade tortillas is worth it—it is. And I promise, once you try these, you’ll understand why.
Why You’ll Love This Blue Corn Tortilla Recipe?
- Only 2 ingredients. No preservatives, no weird additives—just blue corn masa harina and water.
- Way better than store-bought. Seriously, once you try a fresh tortilla, those packaged ones won’t stand a chance.
- Naturally gluten-free. Perfect for anyone avoiding wheat.
- Quick & easy. The whole process takes less than an hour from start to finish.
- Super versatile. Tacos, quesadillas, tostadas—these tortillas do it all.
Ingredient Notes:
Making tortillas from scratch is simple, but every ingredient matters.
- Blue Corn Masa Harina (2 cups | 225g): This is not the same as regular cornmeal! Masa harina is nixtamalized, meaning the corn has been soaked and treated with lime water, making it easier to work with. Look for brands like Maseca or Bob’s Red Mill.
- Hot Tap Water (1 ½ cups | 375ml): The water should be hot but not boiling. Think hot bath temperature—this helps the masa hydrate properly.
Pro Tip: If your dough feels too dry, add a little more warm water, a tablespoon at a time. If it’s too sticky, sprinkle in more masa harina. The dough should be soft, pliable, and slightly springy.
How To Make Blue Corn Tortilla?
Step 1: Mix the Dough
In a large bowl, combine the blue corn masa harina and hot water. Stir until it starts coming together, then use your hands to knead it into a smooth ball. It should feel soft but not sticky, like fresh Play-Doh.
Step 2: Let the Dough Rest
Cover the bowl with plastic wrap and let it sit for 30 minutes. This step is crucial—it allows the masa to fully absorb the water, making the tortillas softer and easier to shape.
Step 3: Prep Your Tortilla Press (Or Rolling Pin Method)
Cut a ziplock bag down the sides to create a plastic “folder”—this keeps the dough from sticking. If you don’t have a tortilla press, grab a rolling pin and sandwich the dough between two sheets of plastic wrap.
Step 4: Shape & Press the Tortillas
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Roll the dough into 12 equal-sized balls (about the size of a walnut). Place one ball in the tortilla press and gently press down. You’re aiming for a thin, round tortilla, about 5½ inches wide.
No tortilla press? No worries! Just use a rolling pin and press the dough as evenly as possible. And don’t stress if they’re not perfectly round—homemade tortillas are meant to have personality.
Step 5: Cook the Tortillas
Heat a non-stick skillet or cast-iron pan over medium-high heat. Carefully peel the tortilla off the plastic and place it in the hot pan.
- Cook for about 1 minute on the first side, until you see a few brown spots.
- Flip and cook for another minute on the other side.
- Flip once more and cook for 30 seconds—this helps develop the classic tortilla puff.
Step 6: Keep Them Warm
Transfer the cooked tortillas to a clean tea towel and wrap them up to keep warm and soft. Repeat with the rest of the dough.
Step 7: Serve & Enjoy!
Your fresh blue corn tortillas are now ready for tacos, quesadillas, tostadas—or just slather them in butter and eat them straight from the pan. No judgment.
Storage Options:
- Room Temperature: Wrap them in a towel or store in an airtight container for up to 12 hours.
- Refrigerator: Keep in a sealed bag for up to 3 days. Reheat in a dry skillet for the best texture.
- Freezer: Stack tortillas with parchment paper between them and freeze for up to 2 months.
Variations and Substitutions:
Want to mix things up? Here are some easy ways to add extra flavor:
- Add Flavor: A dash of garlic powder, chili powder, or lime zest gives them a unique twist.
- Make Gorditas: Press them a little thicker and cook them longer for stuffed gorditas.
- Blend Masa Types: Try half blue corn and half white masa harina for a cool marbled look.
What to Serve with Blue Corn Tortilla?
These tortillas are insanely versatile! Here’s how I love using them:
- Tacos: Load them up with grilled carne asada, carnitas, or black beans.
- Quesadillas: Stuff with cheese and pan-fry for a crispy, melty masterpiece.
- Tortilla Chips: Cut into triangles, fry, and serve with guacamole or salsa.
- Breakfast: Scramble some eggs, add chorizo, and make the best breakfast tacos ever.
Frequently Asked Questions:
Are blue corn tortillas healthier than regular tortillas?
Yep! Blue corn has more antioxidants and a lower glycemic index than yellow or white corn.
Can I make these without a tortilla press?
Absolutely! A rolling pin or even pressing them with a heavy skillet works too.
Why aren’t my tortillas puffing up?
The dough might be too dry, or your pan might not be hot enough. Try lightly pressing them with a spatula while cooking.
Making blue corn tortillas from scratch is easier than you think, and the results? Unreal. They’re fresh, flavorful, and make every taco night feel a little more special.
So, are you ready to ditch store-bought tortillas? Try this recipe and let me know—what’s your favorite way to use blue corn tortillas?
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Keep the Flavor Coming – Try These:
Blue Corn Tortilla Recipe
Ingredients
- 225 grams 2 cups blue corn masa harina
- 375 milliliters 1 ½ cups hot tap water
Instructions
Prepare the Dough
- In a large mixing bowl, combine the blue corn masa harina and hot water. Stir the mixture with a spoon until the masa absorbs the water and forms a rough dough.
Knead the Dough
- Using clean hands, knead the dough within the bowl for approximately 2–3 minutes. The consistency should be smooth, pliable, and slightly moist but not sticky. If the dough adheres to your hands excessively, incorporate a small amount of additional masa harina. Conversely, if the dough appears dry or crumbly, add one teaspoon of warm water at a time until it reaches the desired consistency.
Allow the Dough to Rest
- Shape the dough into a ball and cover the bowl with plastic wrap or a damp towel. Let it rest for 30 minutes to ensure full hydration, which will make pressing and cooking the tortillas easier.
Prepare the Tortilla Press
- While the dough rests, prepare a ziplock bag or parchment paper by cutting it into two equal pieces to line a tortilla press. This prevents the dough from sticking to the press and ensures uniform thickness.
Divide and Shape the Dough
- After resting, divide the dough into 12 equal portions, rolling each into a smooth ball approximately the size of a walnut.
Flatten the Tortillas
- Place one dough ball between the prepared plastic sheets inside the tortilla press and apply even pressure to create a thin, circular tortilla approximately 5½ inches in diameter. If a tortilla press is unavailable, the dough may be flattened using a rolling pin between two sheets of plastic wrap or parchment paper.
Heat the Cooking Surface
- Preheat a non-stick skillet, cast-iron pan, or griddle over medium-high heat for 2–3 minutes until evenly heated. Do not add oil, as tortillas cook best on a dry surface.
Cook the Tortillas
- Carefully remove the tortilla from the plastic and place it onto the heated skillet. Cook for approximately 1 minute, or until slight browning and air pockets begin to form. Flip the tortilla and continue cooking for another minute, then flip once more and cook for an additional 30 seconds to encourage slight puffing and improve texture.
Keep the Tortillas Warm
- Once cooked, transfer the tortilla to a clean tea towel and wrap it to retain heat and moisture. Repeat the process with the remaining dough balls, stacking and covering the cooked tortillas as they are prepared.
Serve Immediately
- The blue corn tortillas are now ready to be served. They may be used for tacos, quesadillas, tostadas, or as a base for other Mexican-inspired dishes.
Notes
- Verify masa harina labeling. Some brands may process masa harina in facilities that handle wheat products, so select a certified gluten-free masa harina if necessary.
- Prevent cross-contamination. If preparing in a shared kitchen, use a clean surface, utensils, and press to avoid exposure to gluten-containing ingredients.
- Check serving additions. If pairing with sauces or fillings, confirm that they do not contain wheat-based thickeners or additives.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!