Blue Corn Tortillas
1 cup Masa Harina
1 cup harina de maiz azul (blue cornmeal)
1/4 teaspoon salt
1 cup minus 2 tablespoons warm water
Mix all ingredients with a wooden spoon in a bowl until dough is formed, about 2 minutes. Let stand, covered tightly with plastic wrap, for 2 minutes.
Divide the dough into 12 parts. Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don’t dry out. (If the dough does get too dry, add a little extra water.)
Place a ball on a sheet of plastic wrap and cover it with another sheet. Flatten slightly with the palm of your hand, then finish rolling with a rolling pin, working quickly and lightly. Flip the package over and repeat until an approximately 6-inch circle is formed.
Peel away the top layer of plastic wrap, flip the package over gently, and peel away the other piece of plastic wrap. Cut out a perfectly round tortilla with a sharp knife and carefully transfer it to a flat, hot griddle.
Bake on the first side for about 30 seconds. Flip over and bake on the second side for about 30 seconds. Flip once again.
Press down on the tortilla firmly with a folded dish towel and quickly lift it away again. This will cause the tortilla to puff.