Authentic Colorado Grilled Blue Corn Tortillas Recipe

There is something ancient and deeply satisfying about making tortillas from scratch, especially when you swap standard yellow corn for the earthy, nutty complexity of blue corn. These Colorado Grilled Blue Corn Tortillas are not just a vessel for your tacos; they are a culinary event in themselves. Visually stunning with their deep indigo hue, they offer a slightly sweeter flavor profile and a heartier texture that stands up beautifully to the intense heat of an Arteflame grill. Unlike store-bought versions that can feel rubbery or bland, these homemade gems feature a delicate crispness from the flat-top sear while remaining soft and pliable inside. Whether you are hosting a backyard fiesta or simply elevating a weeknight dinner, mastering the art of the blue corn tortilla connects you to a rich culinary tradition while utilizing modern outdoor cooking techniques to achieve that perfect, smoky char.

Ingredients

The Essentials

• 2 cups Blue Corn Masa Harina (finely ground corn flour treated with lime)
• 1 1/2 to 2 cups warm water (plus more if needed for texture)
• 1/2 teaspoon fine sea salt
• Vegetable oil or lard (for seasoning the grill griddle)

Instructions

Step 1: Preparing the Masa Dough

1. In a large mixing bowl, whisk together the blue corn masa harina and sea salt to ensure the seasoning is evenly distributed.
2. Slowly pour in 1 1/2 cups of warm water while mixing with your hand or a wooden spoon.
3. Work the dough with your hands for several minutes. You are looking for a texture similar to Play-Doh—moist and pliable, but not sticky. If the dough feels crumbly or cracks easily, add more water a tablespoon at a time. If it is too sticky, sprinkle in a little more masa.
4. Form the dough into a ball, cover it with a damp kitchen towel, and let it rest for 20 to 30 minutes. This hydration step is crucial for soft tortillas.

Step 2: Pressing the Tortillas

1. Preheat your Arteflame grill. You want the flat cooktop griddle to be hot, aiming for medium-high heat.
2. Divide the rested dough into golf-ball-sized spheres (about 12 to 15 balls).
3. Line a tortilla press with two sheets of plastic (a cut-open ziplock bag works perfectly). Place a dough ball in the center and press down firmly to create a thin, even disc. If you do not have a press, you can use a heavy skillet or rolling pin between parchment paper.

Step 3: Grilling the Tortillas

1. Lightly oil the flat top surface of your grill where you plan to cook.
2. Carefully peel the tortilla off the plastic and lay it gently onto the hot griddle.
3. Cook for about 45 to 60 seconds. You should see the edges lift slightly and the color change.
4. Flip the tortilla. Cook for another 60 seconds on the second side. You want to see nice brown toasted spots or char marks.
5. Flip one last time for 10-15 seconds to encourage the tortilla to puff up slightly, which indicates the center is cooked through.

Step 4: Serving

1. Immediately transfer the cooked tortillas to a tortilla warmer or wrap them in a clean, thick kitchen towel. Stacking them while hot steams them slightly, keeping them soft and pliable until you are ready to eat.

Tips

The secret to perfect blue corn tortillas lies almost entirely in the hydration of the dough. Blue corn masa can sometimes be thirstier than white or yellow corn, meaning it might require slightly more water to achieve the perfect consistency. Do not rush the resting period; allowing the masa to sit ensures that every particle of corn flour is fully hydrated, which prevents the dreaded dry, cracked edges during pressing. When cooking on the Arteflame, utilize the different heat zones of the flat top. Start searing in a hotter zone to get those appetizing char marks, then move them slightly further out to finish cooking through without burning. Always keep your finished stack wrapped tightly in a cloth towel; the residual steam is what transforms them from stiff discs into soft, foldable wraps ready for any filling.

Variations

While the classic recipe honors the pure flavor of the blue corn, there is plenty of room for experimentation to match the flavor profile of your main dish. You can infuse the masa water with spices or fats to create a custom experience. For a richer, more savory tortilla, consider substituting a tablespoon of bacon fat or lard into the warm water before mixing. If you are serving spicy meats, you might want to incorporate mild herbs directly into the dough for a fresh burst of flavor. The visual appeal of blue corn is already striking, but adding ingredients can enhance the texture and aroma significantly. Here are a few creative twists you can try on your next cookout:

• Chipotle Infused: Add 1 teaspoon of chipotle powder to the dry masa for a smoky kick.
• Garlic & Herb: Mix in 1/2 teaspoon of garlic powder and 1 tablespoon of finely chopped cilantro.
• Lime Zest: Add the zest of one lime to the dough for a citrusy brightness that cuts through rich meats.
• Cheesy Crust: Sprinkle a pinch of cotija cheese on the grill just before laying the tortilla down for a crispy cheese exterior.
• Sweet Corn: Add a teaspoon of sugar and a dash of cinnamon for a dessert tortilla base.

Best pairings

Blue corn tortillas have a robust, earthy flavor that pairs exceptionally well with bold ingredients. They are sturdy enough to hold heavier fillings that might break a delicate white flour tortilla. Think beyond the standard ground beef taco; the nuttiness of the blue corn complements smoky, grilled meats and fresh, acidic toppings perfectly. Because these tortillas are grilled on the Arteflame, they naturally pick up a hint of wood smoke, making them the ideal partner for barbecue-style fillings. Whether you are doing a vegetarian spread or a carnivore’s feast, these tortillas elevate the meal from standard fare to a gourmet experience. Consider these pairings to make the most of your hard work:

• Carne Asada: The classic pairing; the char on the steak mirrors the char on the tortilla.
• Grilled Portobello Mushrooms: The earthiness of the mushrooms reinforces the nutty corn flavor.
• Duck Confit: The rich fat of the duck is cut by the texture of the blue corn.
• Mango Salsa: The bright orange color contrasts stunningly against the dark blue tortilla.
• Huevos Rancheros: Use them as a sturdy base for fried eggs and ranchero sauce.

Conclusion

Making Colorado Grilled Blue Corn Tortillas on your Arteflame is more than just following a recipe; it is about embracing the rhythm of outdoor cooking. From mixing the masa with your hands to watching the dough puff up on the searing hot griddle, every step engages your senses. The result is a stack of warm, fragrant tortillas that taste infinitely better than anything you can pull from a plastic package at the grocery store. The unique color adds a wow factor to your table, while the superior flavor and texture will likely ruin you for store-bought tortillas forever. So, fire up the grill, press out some dough, and enjoy the authentic taste of homemade blue corn.