Blue Corn Tortillas

Ingredients

• 2 cups blue corn masa harina
• 1 teaspoon fine salt
• 1 ½ - 2 cups warm water

Steps

1. 1

   Whisk the masa harina and salt together in a large bowl. Pour in 1½ cups of warm water and stir until a shaggy dough forms, then knead by hand for about 3 minutes until it's smooth and no dry masa is left. It should feel like soft Play-Doh. If it cracks when you press it, work in more water a tablespoon at a time. If it clings to your skin, dust in a little more masa harina.

2. 2

   Portion the dough into 12 balls, set them on a plate, and drape a damp cloth over them so they stay moist while you work.

3. 3

   Heat a nonstick skillet or comal over medium-high until it's good and hot. While it heats, trim the seams off a large zip-top bag to get two flat sheets of plastic, or cut two squares of parchment.

4. 4

   Sandwich a dough ball between the two sheets on the tortilla press and flatten it to about 5 to 6 inches across. Peel the plastic away and lift the tortilla into your hand.

5. 5

   Lay it on the hot skillet. Give it 15 to 20 seconds, flip, another 15 to 20 seconds, then flip once more and cook 30 seconds a side. It should puff on that last flip. Repeat with the remaining dough.

6. 6

   Move the cooked tortillas into a tortilla warmer as you go, or wrap them in a clean kitchen towel and slip them into a large zip-top bag so they stay soft.

7. 7

   Serve right away, or cool and store wrapped in the fridge for up to 5 days.