Thursday, July 15, 2010

Blue Corn Tortillas

In other parts of the world, there doesn't seem to be a problem finding blue corn meal but here it takes a little more effort. Finally, though I have found this ingredient and as a further treat to myself, I've become a proud owner of a tortilla press - now I have no more excuses!

blue corn meal© by Haalo

As you can see, blue cornmeal is more a mauve-grey colour than blue and as I've discovered has 20% more protein and a lower glycemic index than regular cornmeal.

blue corn tortillas© by Haalo

Blue Corn Tortillas
[Makes 8 tortillas]

1 cup blue corn meal
1 cup warm water
1 cup plain flour, approx

Make the dough:

You can mix this by hand but I've taken the lazy way and used my processor.

Place the cornmeal and water into the bowl and process until amalgamated. Add in about half the flour and continue to mix - if the dough is too soft, continue adding the plain flour a little at a time until a cohesive dough forms.

Remove the dough and knead briefly to form a smooth ball. Let it rest for half an hour before proceeding.

blue corn dough© by Haalo

Divide the dough into 8ths - roll each into a ball and then press between the palms of your hands to flatten.

Line one side of your tortilla press with a baking paper circle - this will stop the dough from sticking to the plates.

blue corn tortillas© by Haalo

Cover with another sheet of baking paper, followed by the lid and then give it a good press.

blue corn tortillas© by Haalo

Remove the top sheet of baking paper and voila - one tortilla!


Repeat the process with the remaining dough - store the formed tortillas between sheets of baking paper.

To cook:

Heat a dry, heavy, flat bottomed skillet over medium heat. Place a tortilla in the pan and when the edges begin to curl, turn it over and cook the other side. The tortillas will puff while cooking and you should notice that they will lighten in colour.

Place the cooked tortillas on a wire rack while you cook the rest.


Enjoy them as you would a regular tortilla - in this case I've simply served them with chermoula chicken and cos lettuce.


  1. We've been regular tortillas. Where did find the blue meal in Melbourne? They look great.

  2. I found it here

  3. Whenever I see the tortilla presses at Casa Iberica I lust after day when I have more storage space! In the early '90s there was a short lived Mexican grocery store in Lygon Street that had a great supply of fresh blue corn tortillas. *sigh*

  4. Hats off! I've tried making tortillas before and failed dismally. Looks so pretty with the blue meal too.

  5. Oh! I have started to make my own tortillas. Will not be turning back now. :)

  6. I am so jealous. I've got to get myself a tortilla press. Since the blue corn isn't blue does that mean the blue corn tortilla chips I've eaten have food coloring in them?

  7. They are beautiful and gorgeous dear !!!

  8. I make tortillas everyday but since i live in Mexico Im lucky to have freshly ground masa (corn dough) at 80c a kilo. Here are the three secrets to making tortillas at home. 1. Leave the dough for at least half an hour after making and then re-check the moisture level. They crumble very quickly if the corn grains are not fully re-hydrated.2. Use a rounds cut from a thick plastic shopping bag in place of the paper. They work better cause they have a bit of give. 3. Cook 30 seconds the first side, 1 minute on the second, then flip again. For more mexican recipes check the link.

  9. AOF - you should check out firework foods for the press, i think they are quite a bit cheaper than Casa Iberica

    Thanks Marisa!

    Can't blame you Penny!

    Jessica - be interesting to read the ingredients on the packet

    Thanks Priya!

    DLT - thanks for all that great information. I initially tried using plastic and then switched to baking paper - I didn't see any difference though perhaps I needed to use thicker plastic. Will experiment some more.


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