Learning how to make blue corn tortillas from scratch is simple to do. Make several batches for a party or stick them in the freezer to use all week long. Blue corn tortillas are a versatile part of Mexican recipes like tasty cheese nachos or chicken enchiladas with verde sauce. These are healthy because you choose the ingredients and blue corn flour has lots of vitamins and minerals.
To make blue corn tortillas, you will need:
- Three-quarters of a cup corn meal
- A quarter cup all-purpose flour
- One cup blue corn meal
- One cup hot water
- Half a teaspoon salt
- One tablespoon vegetable oil
- A rolling pin
- A medium-size bowl
- Plastic wrap
- Mix the ingredients together in a medium-size bowl. Include the flour, corn meal, blue corn meal and salt.
- Add half a cup of water. Mix all ingredients together; continue adding water until the mixture is smooth and stiff. Form into a large ball after kneading and folding for three minutes.
- Place the blue corn tortilla dough in an oiled bowl. Cover with a towel or plastic wrap and let it rest for fifteen minutes.
- Roll the corn tortilla dough into a thick log. Cut the dough into twelve parts by cutting it in half, then halving each portion until there are twelve.
- Roll each section into a ball, and flatten with a roller. Place plastic wrap in between each six-inch corn tortilla as you stack them on top of one another.
- Heat a lightly oiled griddle or large skillet on medium heat. Cut each blue corn tortilla into round shapes with a knife and place into hot oil.
- Cook on each side for one minute. After flipping, gently flatten with a spatula while cooking to puff up the tortilla.
- Place the blue corn tortillas on a cooling rack. Stack them in a napkin-lined basket or tortilla warmer and cover, if using them immediately.