Side Dish: Mexico – Puebla – Tortillas de Maiz Azul (Blue Corn Tortillas)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 20 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 2 cups (240 g) masa harina de maiz azul (blue corn masa harina)
- 1 to 1 1/4 cups (240–300 ml) warm water
- 1/2 tsp (3 g) fine salt
- 1 tbsp (14 g) lard or neutral vegetable oil (optional, for softer tortillas)
- 1/4 cup (30 g) extra masa harina or corn flour for dusting
- 12 (approx.) small balls of dough, about 2 oz (55 g) each — yields ~12 tortillas

Optional — to make fresh nixtamalized masa (authentic method):
- 4 cups (approx. 800 g) dried blue corn kernels (maiz azul seco)
- 1 tbsp (15 g) food-grade hydrated lime (cal) (used for nixtamalizacion)
- Enough water to cover and to grind (several liters)

Instructions

Short Description:
Hand-pressed blue corn tortillas made from nixtamalized blue masa (or blue masa harina), offering a nutty flavor, firmer texture, and added nutritional benefits compared with white corn tortillas.

Regional Notes:
This Puebla version uses blue maize (maiz azul), a native variety prized in central Mexico; the nixtamalized blue masa gives a distinct earthy, nutty taste and a slightly chewier texture compared with tortillas made from white or yellow corn. Traditionally made on a comal (griddle) and kept warm in a cloth or tortilla warmer.

1. If using dried blue corn (optional authentic nixtamalizacion): rinse the dried kernels, place in a large pot with enough water to cover by 2 inches (5 cm), stir in 1 tbsp (15 g) food-grade hydrated lime (cal). Bring to a simmer, cook gently 15–20 minutes, then remove from heat and let soak 8–12 hours. After soaking, rinse kernels thoroughly under running water, rubbing to remove loose hulls; drain. Grind the nixtamal in a wet grinder or high-powered blender with just enough water to form a soft masa; use the resulting fresh masa in place of the masa harina below (measure about 1 lb/450 g fresh masa to start).
2. For the quick method with masa harina: combine 2 cups (240 g) blue masa harina and 1/2 tsp (3 g) salt in a large bowl. Stir to distribute.
3. Add 1 cup (240 ml) warm water and 1 tbsp (14 g) lard or oil (if using) gradually, mixing with your hand until a soft, cohesive dough forms. If dough is dry or crumbly, add water 1 tbsp (15 ml) at a time until pliable; if too sticky, add a little extra masa harina. Dough should be soft but not sticky.
4. Cover the dough with a damp towel and rest 10–15 minutes to hydrate fully.
5. Divide the dough into 12 equal portions (about 2 oz / 55 g each). Roll each into a smooth ball.
6. Line a tortilla press or work surface with two pieces of plastic (cut from a freezer bag) or parchment. Place a dough ball between the plastics and press to 6–7 inch (15–18 cm) rounds. If you do not have a press, flatten each ball between two flat plates or press with the bottom of a heavy skillet.
7. Heat a comal (griddle) or heavy cast-iron skillet over medium-high heat until hot (surface should shimmer but not smoke). A well-heated comal is essential for good texture.
8. Peel a pressed tortilla from the plastic and place it on the hot comal. Cook 30–45 seconds until the surface shows pale brown spots and edges look set, then flip and cook another 30–45 seconds. Flip once more if needed; a properly cooked tortilla may puff slightly and will have light brown to golden spots.
9. Transfer cooked tortillas to a clean kitchen towel or tortilla warmer and wrap to keep warm and soft. Repeat with remaining dough, keeping pressed tortillas covered while you cook.
10. Serve warm as a side to moles, stews, grilled meats, or use for tacos and quesadillas. Leftover tortillas store wrapped in plastic in the refrigerator up to 3 days; reheat on a hot comal or steam briefly.

***End of recipe***