Blue Corn Tortillas

I loved the look of these with my enchiladas! I couldn't find blue corn meal at my local grocery store but found a good deal at vitacost.com(You can also get it from Bob's Red Mill) It was coarse ground, not exactly what the recipe called for. But they turned out great anyway even though they didn't roll as thin as they would have with the finer meal.

In a large bowl: 1 cup blue corn haranilla or masa harina para tortillas (or in other words, fine ground blue corn meal)
3/4 cup yellow or white masa harina para tortillas (I used instant masa mix)
1/4 cup unbleached all purpose flour
1/4 tsp. Salt
1 cup minus 1 tablespoon hot water (add the water a little at a time)

Mix thoroughly until evenly moistened and you have a ball that is firm and not sticky. If it's too dry add 1 teaspoon of water at a time. Cover and let rest for 1 hour at room temperature. Cover with a damp cloth or plastic wrap, blue corn meal dries out super fast.

Divide into 12 portions and shape into 5 inch rounds.

Keep under the cloth while you are working.

Heat the cast iron (or if you don't have one a skillet will work fine). Bake 30 seconds one each side, you may need a thin metal pancake turner if it sticks.
These are best eaten within an hour.