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Los Chileros Blue Corn Flour

Blue Corn Tortillas


  • 2 cups Los Chileros Blue Corn Flour
  • 1 tsp salt
  • boiling water


  • Combine flour and salt.
  • Add boiling water, enough to achieve a smooth, dry dough.
  • Mix well, cover with cloth and let stand one hour.
  • Divide dough into balls, and flatten or pat out as thin as possible.
  • Cook on heated “comal” (griddle) turning frequently to avoid burning. Brownish spots should appear on each side after about 3 to 4 minutes.