Blue Corn Tortillas

Combine the masa harina and water and knead for a few minutes, until the water is fully absorbed and you're left with a smooth, play-dough like consistency that doesn't stick to your hands. Then take a little piece, roll it into a ball and squish it down. There should be little to no cracks along the edges. If there is, try adding a little more water. (a teaspoon at a time.) Once you have the right consistency, cover the dough with a damp kitchen towel and let it rest for 20 minutes so that your masa (a.k.a. dough) fully dydrates. Then heat up a comal or non-stick skillet on your stoetop over medium high heat. Divide your masa so that you can roll 10 balls that are each about 1 1/2" in diameter. Line your tortilla press with plastic so that the masa doesn't stick. Place your masa balls individually on the tortilla press and press to form a tortilla. Carefully peel back the plastic and place the tortilla on the comal. Let it cook for approx. 20 seconds on one side, flip and let it cook on the other about 20 seconds. Flip one last time and this time let it cook for about 45 seconds. You can also press down (with your fingers or with a spatula) on the edges of the tortilla to coax it into puffing. Puffing is the mark of a great tortilla. It happens when the moisture in the dough is heated and creates steam. The steam expands the tortilla creating an air bubble. This is desirable because it also insures the tortilla is cooked evenly. As you see in this video, I struggled a bit to get my tortillas to puff up. But I ended up wetting my hands with water, and working a little moisture into each masa ball before pressing. That and raising the heat on my comal seemed to help. But even without the giant puff, these blue corn tortillas were so delicious.