Make blue corn tortillas from scratch with P.A.N cornmeal, blue corn maseca, hot water, and salt. Serve with your favorite taco fillings

Ingredients

• 1 part P.A.N. cornmeal

• Hot water (enough to create a nice liquidy texture)

• A pinch of salt

• 2 parts blue corn Maseca

Directions

1. Mix the P.A.N. cornmeal with hot water until it has a nice, consistent liquidy texture. Add a pinch of salt.

2. Add the blue corn Maseca, using two parts Maseca for every one part P.A.N. cornmeal. Mix until the dough has a perfect texture—not too wet, not too dry. The dough should form a little ball without cracking.

3. Take a small portion of the dough and form it into a ball. Place the ball in a tortilla press and press it into a tortilla.

4. Heat a griddle over medium-high heat. Cook the tortilla on one side for roughly 40 seconds, then flip and cook for another 20 seconds. Flip it back, and with your fingers, press the tortilla until it puffs up. *Cooking times may vary depending on your stove burner. Adjust as necessary.

5. Once cooked, place the tortillas in a towel and fold over to keep them warm.