The Art of Making Blue Corn Tortillas: A Step-by-Step Guide

Making blue corn tortillas is much more than a technique; it is a way to preserve history and honor the work of indigenous communities.

The foundation of any traditional tortilla-making process is nixtamalization, which transforms dried corn kernels into a pliable dough called masa . Although many modern recipes use masa harina (corn flour), understanding the traditional process will help you appreciate this culinary art.

Steps for Nixtamalization

1. Boiled Corn:
   

   • Combine dried blue corn kernels with water and a small amount of lime (about 2 tablespoons per kilo of corn).

   • Boil the mixture for 15-20 minutes, stirring occasionally.
     

2. Corn Rest:
   

   • Let the boiled corn sit in the lime water overnight. This step softens the kernels and removes the husk.
     

3. Rinsing and Grinding:
   

   • Rinse the beans well to remove excess lime.

   • Grind the grains in a traditional mill or a metate to obtain fresh dough.
     

Chef Yerika's Tip: If you're using masa harina for convenience, gradually hydrate it with warm water until you achieve a soft, pliable texture that resembles fresh dough.

Making Perfect Tortillas

With the dough ready, the process of shaping, pressing and cooking begins. Achieving a perfectly cooked tortilla requires attention to detail, patience and good heat control.

Ingredients for Blue Corn Tortillas

• 2 cups of blue corn flour (or fresh masa).

• 1 1/4 cups warm water.

• 1/4 teaspoon salt.

• Optional: a teaspoon of lemon juice to enhance the flavor.
  

Step by Step Instructions

1. Dough Preparation:
   

   • Mix the flour and salt in a bowl. Add warm water little by little while kneading until you obtain a soft but not sticky dough. Let it rest for 15 minutes covered with a damp cloth.
     

2. Forming the Tortillas:
   

   • Divide the dough into golf ball sized portions.

   • Place a small ball of dough between two sheets of plastic wrap in a tortilla press and gently flatten.
     

3. Cooking on the Comal:
   

   • Heat a griddle or cast iron skillet over medium-high heat.

   • Place the tortilla on the hot griddle and cook for 30-40 seconds on one side until golden brown spots form.

   • Flip the tortilla and cook for another 30 seconds. Flip it over once more and press down lightly with a spatula to help it puff up.
     

My Tip: If the tortilla doesn't rise, the comal may be too cold, or the dough may be too dry. Adjust as needed.

Techniques and Tips to Raise Your Tortillas

1. Flavor Infusions: Add ground herbs such as epazote or cilantro to the dough for additional aroma and flavor.

   
   

2. Heat Control: Maintain a constant temperature on the comal to prevent tortillas from cooking unevenly.

   
   

3. Perfect Texture: Light pressure with a spatula during the last flip helps create air pockets, improving the texture of the tortillas.

   
   

Storage and Conservation

1. Short Storage:

   • Keep freshly made tortillas in a clean cloth to keep them warm and moist.

     
     

2. Refrigeration:

   • Store cold tortillas in an airtight bag and refrigerate for up to 3 days.

   
   

3. Freezing:

   • Stack tortillas separated by wax paper and store in an airtight container in the freezer for up to 3 months.

   
   

4. Reheated:

   • Heat the tortillas on the griddle or skillet for 20-30 seconds per side to restore their texture.

   
   
   
   

Creative Uses for Blue Corn Tortillas

• Gourmet Tacos: Fill them with ingredients such as duck confit, roasted vegetables or mole.

  
  

• Tlayudas: Use them as a base for an Oaxaca-style tlayuda with beans, cheese, and meat.

• Totopos: Cut the tortillas into triangles, fry them, and serve with guacamole or salsa.

A Culinary Legacy

Making blue corn tortillas is much more than a technique; it is a way to preserve history and honor the work of indigenous communities. Each tortilla tells a story of resistance, innovation, and cultural pride. Learning and practicing this art is a tribute to the past and a celebration of Mexico’s culinary richness.

Chef Yerika's Final Tip: Enjoy the process with patience and attention to detail. Each tortilla you make connects your kitchen with the soul of Mexican gastronomy, bringing tradition and creativity to your table.