Blue Corn Tortillas

Super simple ingredient list...

  • 2 cups masa harina (can find in the Latin sections of most grocery stores, or a plan ahead order from Amazon. We used blue because it's beautiful AF)
  • 1/3 teaspoon kosher salt 
  • 1 1/2 cups of hot water
  • You really don't need a tortilla press. It makes life easier, but you don't need it. We actually used ziplock bags and the bottom of a frying pan. 

Combine all the ingredients and knead until it's neither dry, nor sticky. You know, make it absolutely perfect on the first go round. 

Let the dough rest with a towel covering it, while you prepare ether the press or the DIY "press". 

Cut the ziplock bag (gallon) across the sides so it opens up. Place on the bottom of the pressure or on a flat countertop. 

Break off about two tablespoons of dough and roll into a ball. This should make around a 6 inch tortilla. 

Place in the middle of the plastic and place other ziplock sheet on top. Mash down on the press if you have one, OR mash down using a frying pan until the tortilla is roughly 1/8 inch thick. 

Carefully peel off of plastic and set tortillas aside, covered with a clean towel. Clean off the ziplock of any dough left and repeat the process. 

Heat a griddle or large pan and use the water drop test to check when it's ready. Water should dance and sizzle off. 

Cook tortilla 1-2 minutes on each side and bring the realness to your kitchen. Best paired with everything that is Savvy Foods

Joe Sprott