The foundation of any traditional tortilla-making process is nixtamalization, which transforms dried corn kernels into a pliable dough called masa . Although many modern recipes use masa harina (corn flour), understanding the traditional process will help you appreciate this culinary art.
Steps for Nixtamalization
Boiled Corn:
Combine dried blue corn kernels with water and a small amount of lime (about 2 tablespoons per kilo of corn).
Boil the mixture for 15-20 minutes, stirring occasionally.
Corn Rest:
Let the boiled corn sit in the lime water overnight. This step softens the kernels and removes the husk.
Rinsing and Grinding:
Rinse the beans well to remove excess lime.
Grind the grains in a traditional mill or a metate to obtain fresh dough.
Chef Yerika's Tip: If you're using masa harina for convenience, gradually hydrate it with warm water until you achieve a soft, pliable texture that resembles fresh dough.
Making Perfect Tortillas
With the dough ready, the process of shaping, pressing and cooking begins. Achieving a perfectly cooked tortilla requires attention to detail, patience and good heat control.
Ingredients for Blue Corn Tortillas
2 cups of blue corn flour (or fresh masa).
1 1/4 cups warm water.
1/4 teaspoon salt.
Optional: a teaspoon of lemon juice to enhance the flavor.
Step by Step Instructions
Dough Preparation:
Mix the flour and salt in a bowl. Add warm water little by little while kneading until you obtain a soft but not sticky dough. Let it rest for 15 minutes covered with a damp cloth.
Forming the Tortillas:
Divide the dough into golf ball sized portions.
Place a small ball of dough between two sheets of plastic wrap in a tortilla press and gently flatten.
Cooking on the Comal:
Heat a griddle or cast iron skillet over medium-high heat.
Place the tortilla on the hot griddle and cook for 30-40 seconds on one side until golden brown spots form.
Flip the tortilla and cook for another 30 seconds. Flip it over once more and press down lightly with a spatula to help it puff up.
My Tip: If the tortilla doesn't rise, the comal may be too cold, or the dough may be too dry. Adjust as needed.
Techniques and Tips to Raise Your Tortillas
Flavor Infusions: Add ground herbs such as epazote or cilantro to the dough for additional aroma and flavor.
Heat Control: Maintain a constant temperature on the comal to prevent tortillas from cooking unevenly.
Perfect Texture: Light pressure with a spatula during the last flip helps create air pockets, improving the texture of the tortillas.
Storage and Conservation
Short Storage:
Keep freshly made tortillas in a clean cloth to keep them warm and moist.
Refrigeration:
Store cold tortillas in an airtight bag and refrigerate for up to 3 days.
Freezing:
Stack tortillas separated by wax paper and store in an airtight container in the freezer for up to 3 months.
Reheated:
Heat the tortillas on the griddle or skillet for 20-30 seconds per side to restore their texture.
Creative Uses for Blue Corn Tortillas
Gourmet Tacos: Fill them with ingredients such as duck confit, roasted vegetables or mole.
Tlayudas: Use them as a base for an Oaxaca-style tlayuda with beans, cheese, and meat.
Totopos: Cut the tortillas into triangles, fry them, and serve with guacamole or salsa.
A Culinary Legacy
Making blue corn tortillas is much more than a technique; it is a way to preserve history and honor the work of indigenous communities. Each tortilla tells a story of resistance, innovation, and cultural pride. Learning and practicing this art is a tribute to the past and a celebration of Mexico’s culinary richness.
Chef Yerika's Final Tip: Enjoy the process with patience and attention to detail. Each tortilla you make connects your kitchen with the soul of Mexican gastronomy, bringing tradition and creativity to your table.
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