Color: Fake blue tortillas are more intense and uniform in color, while the authentic will look more greyish.

Heat oil in a fryer, or a deep pan, to 180C. Fry tortillas in a single layer for about 1 minute, turning to ensure they cook evenly. Remove from the fryer or pan – they will still be pale but will continue to brown as they cool – and leave to drain on kitchen paper. If you like, sprinkle with salt while still warm. When cool, they can be stored in an air tight container.Blue corn tortillas are a type of tortilla made with blue corn instead of regular white or yellow corn. The result is a soft tortilla with a blueish color, more nutritious and healthy thanks to the type of corn used.

If you live in Mexico, some farmer’s markets sell this delicacy by weight. You won’t find it easily in northern states, but most likely in center and south states. Some supermarkets sell it fresh too, look for it at the fresh produce aisles. If you don’t live in Mexico, your best option is to buy it canned. There are many brands that sell this product, and you will find them mostly at Mexican food stores or in some supermarkets in the international food aisle.If you decide to turn these tortillas into delicious chips, you'll want to dip them into restaurant-style salsa! All you need is a blender and less than 5 minutes for perfect salsa.

Homemade blue corn tortillas are just like regular corn tortillas made with masa. You can make tacos and quesadillas, or eat them with your favorite Mexican main dishes. Our lively dinner party turned into an impromptu, spirited after hours lesson in tortilla making. She taught me the technique, leaving the exact measurements up to my judgement. This is an extremely easy recipe, you only need three basic ingredients: blue masa harina, warm water, and a little salt. Like all corn, blue corn is gluten-free but unlike its white and yellow counterparts, according to a study conducted by scientists in Mexico and published in the Society of Chemical Industry, it is higher in protein than its lighter counterparts and also has less starch which places it lower on the glycemic index (GI). Old El Paso might be better known for their Tex-Mex kitsthan their nachos, but if you were to stop and think about it, why couldn't they produce the goods? Thankfully, one of their higher-ups had already thought about this and decided to take the plunge.

Use your hands to roll about 16 individual balls of dough, equal in size. You may find it helpful to slightly wet your hands while rolling the individual tortillas.