Side Dish: Mexico – Tlaxcala, Central Mexico – Tlaxcalan Tlaxcalli (Tlaxcala Tortilla)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 25 min

Total 40 min

Ingredients

- 3 cups (360 g) blue corn masa harina (masa azul)
- 2 1/8 cups (510 ml) warm water, plus extra as needed
- 1 tsp (6 g) fine salt
- 1 tbsp (15 ml) pork lard (manteca) or neutral vegetable oil (optional, traditional for richer texture)
- 1/4 cup (30 g) additional masa harina for dusting

Instructions

Short Description:
Thick, rustic blue-corn tortillas from Tlaxcala with a hearty texture and pronounced corn flavor, ideal as a side to stews, mole, or grilled meats. They are made from blue corn masa and cooked on a hot comal until slightly charred and pliable.

Regional Notes:
Tlaxcala's tlaxcalli use blue corn (masa azul) giving them their distinctive indigo color and earthy flavor. They are pressed thicker than many other regional tortillas for a more robust chew and to hold up as an accompaniment to heavy sauces and stews.

1. In a large bowl, combine the blue corn masa harina and salt. Mix briefly to distribute the salt evenly.
2. Stir in the lard or oil (if using) so it is evenly incorporated into the masa.
3. Gradually add the warm water while mixing with your hand or a spoon until a cohesive dough forms. The dough should be moist, pliable, and not sticky—similar to playdough. If it feels dry or crumbly, add water 1 tbsp (15 ml) at a time; if too sticky, sprinkle in a little extra masa harina.
4. Cover the dough with a damp cloth or plastic wrap and let it rest for 20–30 minutes to hydrate the masa fully.
5. Divide the dough into 12 equal portions, about 2.5 oz (70 g) each, and roll into smooth balls. Keep the balls covered to prevent drying.
6. Prepare a tortilla press lined with plastic (a cut-open zip-top bag or plastic wrap) or use two sheets of plastic on a flat surface and press with a heavy pan or rolling pin to form discs about 1/8–3/16 inch (3–5 mm) thick for the traditional thicker tlaxcalli.
7. Heat a comal or heavy cast-iron skillet over medium-high heat until very hot (roughly 400°F / 200°C on a thermometer). There should be no oil on the surface.
8. Place a pressed tortilla on the hot comal. Cook for about 45–60 seconds until the edges begin to firm and small pale brown spots form; flip and cook the second side 45–60 seconds. Press gently with a spatula once or twice while cooking to encourage contact with the comal and slight puffing. For thicker tlaxcalli, total cook time may be 1–2 minutes per side to cook through.
9. Transfer cooked tlaxcalli to a clean kitchen towel or a covered tortilla warmer and keep wrapped to stay soft and pliable. Repeat with remaining dough, dusting lightly with masa harina if sticking.
10. Serve warm as a side dish with stews, moles, grilled meats, or use to make tacos. Leftover tlaxcalli can be reheated briefly on a hot comal or wrapped in foil and warmed in a low oven.