Hopi Blue Corn Tortillas

dreamstime_xs_28189797 Hopi Blue Corn

Hopi Blue Corn Tortilla Recipe

1 c. ground Hopi blue corn (non-GMO)
1 c. Maseca brand masa
1/2 t. natural salt

Optional:  Add 1 drop cumin or rosemary essential oils

Add enough water to form a soft dough and stir with fork.  It is better to mix it slightly dry and add a little more water as you need it.

Form into golf ball sized balls and flatten each ball on a plastic grocery bag.

Cook on a hot fry pan or griddle.  Add only a little olive oil and cook each side till browned.   Makes 6.

Health Benefits of Blue Corn

  • Blue corn and masa are very low in saturated fat, cholesterol and sodium.
  • Masa and blue corn are also a good source of dietary fiber, riboflavin, niacin, folate and iron, and a very good source of thiamin.
  • All corn is gluten free.
  • All masa is processed using lime or ashes.   This alkaline cooking process is highly beneficial for several reasons.  It reduces phytic acid content–phyyic acid inhibits the absorption of certain nutrients.  It reduces mycotoxin content.  It improves protein quality (the loss of protein in the processing is primarily the amino acid tryptophan, which is often too abundant in the adult diet).  It increases calcium, zinc, potassium, and magnesium (calcium is increased more with limestone, while the others are increased more with wood ash).  It increases the availability of B vitamins, especially niacin.  It conditions the starch granules, making them easier to digest.

1 Comment

  • Maggie June 22, 2010 at 12:00 am

    These are so yummy and a huge hit with everyone I’ve ever made them for, no matter the age group or taste preferences. It’s also a great way to involve family members in meal preparation.


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