| Summary: | The objective of this study was to analyze the effect of incorporating <i>Macrocystis pyrifera</i> into yellow, blue, and red maize <i>masa</i> and <i>tortillas</i>. The nutritional composition and mineral content of <i>tortillas</i> was determined, and the color, texture, total phenolic compounds (TPC), and antioxidant capacity of <i>masas</i> and <i>tortillas</i> were measured. The addition of seaweed led to a significant decrease in moisture and a significant increase in ash, protein, and fiber, while no differences were observed in the lipid and carbohydrate content. There was a significant increase in all analyzed minerals (Na, Ca, P, K, and Mg). <i>Tortillas</i> weighed 24.54 ± 1.02 g, had a diameter of 11.00 ± 0.79 cm, and a thickness of 0.32 ± 0.09 cm. All color parameters were significantly affected by seaweed concentration. The hardness of the <i>masas</i> was 2.18–22.32 N, and the values of the perforation test of the <i>tortillas</i> were 1.40–4.55 N. The TPC of the <i>masas</i> and <i>tortillas</i> was measured in water and methanol:water extracts. Results were higher in the water extracts (1141.59–23,323.48 mg GAE/100 g <i>masa</i> and 838.06–2142.34 mg GAE/100 g <i>tortilla</i>). Antioxidant capacity (ORAC) was higher for methanol:water extracts (14,051.96–44,928.75 µmol TE/100 g <i>masa</i> and 14,631.47–47,327.69 µmol TE/100 g <i>tortilla</i>).
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