Blue Corn Tortillas

Ingredients

In a large bowl add 2 cups Maseca Azul, 1 1/2 cups warm water, and a pinch of salt. Mix together with clean hands until it is an even dough that does not stick to your hands or crack. It should be the consistency of play dough. You will need to knead it for close to 5 minutes. If it is too sticky add more Maseca a tablespoon at a time and if it is cracking, add more water a tablespoon at a time.
Divide the dough into 18 even balls (they should each be about the size of a golf ball). Then cover them in plastic wrap to ensure they don't dry out while you press the tortillas.
Preheat a large skillet over medium-high heat.
Place one ball of masa between two pieces of plastic wrap on a tortilla press. Press the top of the tortilla press down to create a tortilla about an 1/8 of an inch thick (depending on how thin you like them press down different amounts). Remove the tortilla from the press and plastic wrap with your hands and gently place it on the preheated skillet. Cook for about 2 minutes on each side. Making sure it is starting to brown on the edges before flipping. Then remove it from the skillet, and place on a clean towel that you can wrap it in. Repeat the process until you have cooked all your tortillas.
Serve them with your favorite toppings/fillings and enjoy!