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RECIPE

Blue corn tortillas

Blue-corn masa can absorb water differently from white or yellow masa. Start with the measured amount, rest the dough, then adjust until the edges press without cracking.

By Tortilleras Editorial Team · Last updated

Masa being kneaded and shaped by hand before pressing into tortillas.
This process photo shows masa preparation; blue-corn dough can vary in color and hydration by brand.
Prep15 min
Cook20 min
Total35 min
Yield12 tortillas

Ingredients

  • 2 cups (about 240 g) blue-corn masa harina
  • 1½ cups (360 ml) warm water, plus 1–4 tbsp if needed
  • ¼ tsp fine salt, optional
  • Two pieces of food-safe plastic or parchment for the press

Method

  1. 01 · Mix the dry ingredients

    Whisk the blue-corn masa harina and optional salt in a bowl to break up lumps and distribute the salt evenly.

  2. 02 · Add water gradually

    Pour in about 1¼ cups warm water while mixing by hand. Add the remaining water little by little until the dough comes together. It should feel like soft modeling clay: moist and pliable, not sticky.

  3. 03 · Rest the dough

    Cover and rest for 15–20 minutes. The masa harina needs time to absorb water. After resting, knead again and add a teaspoon or two of water if the surface has become dry or the dough cracks when squeezed.

  4. 04 · Portion and press

    Divide into 12 equal balls. Keep them covered. Press each ball between two pieces of plastic or parchment, using steady pressure and rotating once if the tortilla is uneven.

  5. 05 · Cook on a hot comal

    Cook each tortilla on a preheated dry comal for about 35–50 seconds on the first side, 45–60 seconds on the second, and 15–25 seconds after the final flip. Look for small brown spots and a surface that releases cleanly.

  6. 06 · Steam-rest and serve

    Stack the tortillas in a cloth-lined warmer for at least 5 minutes before serving. They will soften as steam redistributes through the stack.

Kitchen note: Blue-corn masa may need a little more water after resting. Adjust one teaspoon at a time; a dry dough cracks, while an overly wet dough sticks to the liner.

Related guidance

How to use and care for a tortilla press explains liners, pressing technique and material care. For troubleshooting, see the masa troubleshooting guide.