Photo by Sonia Mendez Garcia Can't decide what kind of tortilla to serve for tacos? Why not serve both! This easy recipe is both a flour and corn tortilla all in one!
If you can't decide which tortillas you like the best, now you can have both flour and corn all in one! I experimented with this recipe a while back and finally came up with a formula that worked. I enjoy the flavor of corn tortillas, but I love the flexibility of the flour varieties. This easy recipe gives you the best of both!
Ingredients
- 1 cup all-purpose flour
- 1 cup Masa harina corn flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/3 cup shortening melted
- 1¼ cups warm water
- Kitchen Essentials for This Dish
- A comal
- A tortilla warmer
Directions
- Combine the dry ingredients in a large bowl.
- Melt the shortening. Add the warm water to the melted shortening.
- Gradually mix the dry ingredients into the wet ingredients until dough forms. Transfer the dough to a flat surface and knead for a few minutes. It should feel moist and slightly tacky. If it feels dry, work in a little more water, 1 tablespoon at a time.
- Divide dough into 16 equal dough balls and transfer to a plastic storage bag. Let sit for 20 minutes.
- Preheat comal or griddle pan to medium heat for 5 minutes. Before rolling out the dough ball, roll it in the palm of your hands and flatten slightly. Place on a lightly floured flat work surface, and roll out to about 5 inches. Flip and turn as needed using minimal flour to roll out. The more flour you add, the less fluffy the tortilla will be.
- Cook on hot surface for 1-2 minutes, turning after tortilla begins to bubble up and inflate. You should have medium to dark brown spots on the tortillas. If they are too black, adjust the heat to a slightly lower temperature.
- Transfer cooked tortillas to a tortilla warmer or a covered pot lined with a kitchen towel. The steam created will yield an extra soft tortilla. Cool tortillas completely before storing in a plastic storage bag.
Chef Notes
Freshly made tortillas can be stored at room temperature for 2 days. After that they can be refrigerated for a week. The older the tortillas get, the more dried out they will become.
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