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.

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.

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.

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.

After resting, divide the dough into 12 equal portions, rolling each into a smooth ball approximately the size of a walnut.

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.

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.

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.

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.

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.