It’s no surprise that fresh, homemade tortillas
are far superior to store-bought. But what is
so astonishing is how easy they are to make.
You may never buy a package of them again!
Makes
15 (6-inch) tortillas
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tip
Tortilla presses can be found at most
kitchen or general merchandise
stores and are often less than $30.
About Blue Corn
Blue corn (also known as Hopi
maize) is grown in Mexico and
the Southwestern United States,
and is often ground into a flour.
Blue corn flour is a staple of
New Mexican cuisine and
is commonly used to
make tortillas.
Instructions
Whisk together corn flour and salt;
stir in water to combine. Gently
squeeze dough (it should feel like
soft cookie dough). Add additional
water or corn flour, a little at a time,
if dough seems too dry or too wet.
Cover dough with a damp cloth or
plastic wrap and let rest 15 minutes.
Divide dough and shape into
15 ping pong-sized balls; cover
with a damp cloth or plastic wrap.
Gently press one dough ball in a
zipper-lock freezer bag into a
⅛-inch-thick tortilla using a tortilla
press; flip and press again.
Remove tortilla from press and
freezer bag.
Cook tortilla in a preheated cast-iron skillet over medium-high until
slightly dry, 1–2minutes per side.
Transfer tortilla to a plate; cover
with a towel. Repeat pressing
and cooking with remaining
dough balls.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per tortilla
Calories: 54
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 98mg 4%
% Daily Value*
Carbs 11g 3%
Protein 1g
*Percent Daily Values are based on a 2,000 calorie diet.