Blue Corn Tortillas

Side Dishes

Blue Corn Tortillas

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!


15 (6-inch) tortillas

Total Time

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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.


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, 12 minutes per side. Transfer tortilla to a plate; cover with a towel. Repeat pressing and cooking with remaining dough balls.


Place dough ball on top of plastic in center of tortilla press. A zipper-lock freezer bag, cut open, works well here.


For best results, encase dough ball with the other side of the bag, and press. Flip the tortilla and press again.


Carefully pull back the bag to release the tortilla. If the tortilla tears, gently pat it back in place.

Nutritional Facts

Nutritional Facts

Per tortilla

Calories: 54

% Daily Value*

Total Fat 1g 1%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 98mg 4%

Carbs 11g 3%

Protein 1g

*Percent Daily Values are based on a 2,000 calorie diet.

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