Blue Corn and Spelt Tortillas

"Living in New Mexico inspires me to cook local foods. I came up with this hardly Tortilla recipe yesterday. I put chipotle seasoning and fresh cilantro right in the tortilla. We grew the maize in our garden and I ground it up to use in this recipe, and it gives the tortillas an interesting blueish colour. These could even be baked in the oven again to make tortilla chips."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
Ready In:
16 tortillas


  • 1 12 cups whole meal spelt flour
  • 1 cup blue cornmeal
  • 1 cup warm filtered water
  • 2 tablespoons chopped cilantro (optional)
  • 1 tablespoon dried chipotle powder (optional)


  • Heat a cast iron fry pan. Do not add any oil to the pan!
  • In a food processor combine the flours, cilantro and chipotle season and give them a mix.
  • Add the warm water and process again until you have a nice dough.
  • When it's done turn out on a floured board and knead for about 3 minutes.
  • Divide the dough into 16 balls.
  • If you have a tortilla press it will make this much easier. Put the tortilla ball in between the stretch wrap and press. The tortillas came out about 4" around, so they aren't big.
  • If you don't have a press, just roll the tortillas out. Put them in a dish covered with stretch wrap until you are ready to cook them.
  • Removed the tortilla and place in the hot fry pan and when the edges curl a little flip it over and let it cook for another few seconds. Check to see if you have some browning, if you do and the tortilla is dry take it off and cool.
  • Repeat the above until you have 16 tortillas.
  • I used a little tortilla dish to reheat them in the microwave. This probably will be necessary because they do get stiff if they get cold.
  • Serve with your favourite toppings.
  • Bon Appetit!

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<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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