Blue Corn Tortillas | The Kitchen Oracle

Ingredients

1 ¼ cup blue corn masa harina, or any quality masa harina
Water (enough to form a dough)

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Instructions

Warm a cast-iron skillet or a comal over medium heat. Prepare a clean kitchen towel to wrap tortillas to keep them warm and cut 2 10×10-inch sheets of parchment paper.
Add masa to a medium-size bowl and, using your fingers, add just enough water until well combined.* (See note).
Knead the dough well (about 5 minutes) and roll into a large ball. Cut it in half lengthwise. Cut each dough half in half lengthwise once more. Finally, cut each half in half widthwise a final time, so you have 8 small pieces of dough.
Roll each piece of dough into a ball, place it on a plate, and cover with a clean towel to prevent drying.
Place each ball between the two sheets of parchment and press into a flat disk. Using either a tortilla press or a heavy baking dish, press dough into a 6″ tortilla.
Gently remove parchment from each side of the tortilla, place it carefully on the hot skillet/comal, cook for about 40-45 seconds, then flip it up and cook for another 45 seconds.
Flip tortilla again and cook for another 15-20 seconds or until it begins to puff. ** (See note).
Place tortilla between a kitchen towel to keep it warm. Repeat the steps with the remaining dough.

Notes

*If the dough is too sticky, add just a little masa until it no longer sticks to your fingers. If it is too crumbly, add just enough water to form a solid dough so that it sticks together when firmly pressed.

** If the tortillas do not rise, you have not kneaded the dough well enough.

Ingredients

Instructions

Notes

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