Blue Corn Tortillas
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Blue cornmeal is made from fermented hominy, like masa harina. It is ground from the dried kernels of blue corn, like the standard yellow and white cornmeal.
Hands-on: 30 minutesTotal: 1 hour 25 minutes
- 1½ cups blue cornmeal
- 1½ cups boiling water
- ½ tsp. kosher salt
- 1 cup all-purpose flour
- In a large bowl, combine cornmeal and boiling water. Stir and set aside to soften and cool for 30 minutes.
- To the cooled cornmeal, add salt and enough flour to create a soft dough. Turn onto a floured surface and knead for 5 minutes until smooth. Add flour only to reduce stickiness. Cover and rest 20 minutes.
- Turn dough out onto a floured work surface. Pinch off golf-ball-sized pieces of dough and roll into balls. With floured fingers, flatten into thin disks. Using a rolling pin, roll out disks no more than ¼" thick. If the dough becomes elastic and springs out of shape, allow it to rest for 5 minutes, then roll again as necessary.
- Preheat a griddle over medium heat. Cook until lightly golden but still pliable, about 1–2 minutes per side. Serve warm.