In a medium-size mixing bowl, combine the corn masa and blue corn flour, salt, and water and mix together until you have formed a dough. You can do this with a spoon, but I always use my hands.
After the ingredients are completely mixed, using your hands form balls just smaller than golf ball and set aside.
Preheat your seasoned cast iron skillet so that it is very hot.
In a tortilla press, place one ball in the center of the tortilla press and press together to make one corn tortilla. I use a plastic bag that I cut in half leaving a seam on one side so that I can place the corn masa ball inside the plastic so that it doesn’t stick to the tortilla press.
Remove the tortilla from the plastic and place on the cast iron skillet and cook the first side of the tortilla for approximately 2 minutes, then turnover and cook for approximately another 2 minutes until it puffs and that is the sign that the tortilla is done.
Place the cooked tortilla in a kitchen towel inside a basket or bowl andprepare the next tortilla following the same steps. Stack the tortillas on top of each other tokeep them warm inside the towel.
Serve warm with your favorite taco recipe.