Blue Corn Tortillas (Tortillas de Maíz Azul)

Name: Blue Corn Tortillas (Tortillas de Maíz Azul)
Yield: 8
Ingredients: Blue corn masa harina — 300 g (2 cups); Warm water — 300-350 ml (1.25-1.5 cups); Fine salt — 1/4 tsp

The Quirky Foodster Team

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Servings

Ingredients

Blue corn masa harina — 300 g (2 cups)
Warm water — 300-350 ml (1.25-1.5 cups)
Fine salt — 1/4 tsp

Method

In a mixing bowl, combine the blue corn masa harina and salt, then gradually add the warm water, mixing and kneading until a smooth, soft dough forms.
Cover with a damp cloth and rest for 10 minutes.
Divide the dough into 12 equal balls, keeping them covered while you work.
Place a dough ball between two sheets of plastic and press flat in a tortilla press, or roll out by hand, to a round about 15 cm (6 in) across.
Heat a dry comal or heavy griddle over medium-high heat.
Carefully peel the tortilla from the plastic and place it on the hot griddle.
Cook for 30-45 seconds on the first side until small bubbles form, then flip and cook for a further
45-60 seconds, until lightly speckled and puffed slightly.
Stack the cooked tortillas in a clean cloth to keep them warm and soft while you cook the remainder.

Introduction: Made from striking blue-purple maize rather than the more common white or yellow varieties, these tortillas showcase the remarkable diversity of maize cultivated across the Mexica empire.

Cultural Background: The Mexica cultivated maize in a wide range of colours, including white, yellow, red and deep blue-black varieties, each suited to different soils, altitudes and uses. Blue corn, in particular, was valued both for its distinctive appearance and its slightly earthier, sweeter flavour, and tortillas made from it were considered a mark of skilled, varied farming.

Tips: Blue corn masa can behave slightly differently from white masa and may need a touch more water; adjust gradually until the dough holds together without cracking. These tortillas pair particularly well with simple fillings that let their distinctive colour and flavour stand out.

Variations: A mix of blue and white masa harina can be combined for a marbled, two-toned tortilla. Cut into small triangles and toasted or fried until crisp for a traditional style of totopo (tortilla chip).

Storage: Store in an airtight container or wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: Reheat briefly on a dry, hot griddle or comal for 15-20 seconds per side.

Nutrition: Per serving (approx., 2 tortillas): 140 kcal, 4 g protein, 29 g carbohydrate, 1 g fat, 4 g fibre, 90 mg sodium.

FAQs:

Q: Where can I buy blue corn masa harina?

A: It is increasingly available in Latin American grocery stores and speciality food shops, as well as from online retailers specialising in Mexican ingredients.

Q: Does blue corn taste different from regular corn?

A: Yes, it has a slightly earthier, sometimes described as sweeter or nuttier, flavour compared to white or yellow corn masa.