Description
These half corn half flour tortillas give you the best of both worlds, soft and flexible like flour tortillas, but with that classic corn tortilla flavor.
Ingredients
Scale
- 1 cup all-purpose flour (120g)
- 1 cup masa harina (corn flour) (120g)
- 1 teaspoon baking powder
- ¼ tsp salt
- 1 cup warm water
- 1/4 cup vegetable oil
Instructions
- In a large bowl, whisk together the all-purpose flour, masa harina, baking powder, and salt. Pour in the vegetable oil and warm water. Mix until a shaggy dough forms. It should be slightly sticky.
- Turn the dough out onto a clean surface and knead until it comes together into a ball.
- Divide the dough into 12 equal pieces and roll each into a ball. Place the dough balls in a zip-top bag or cover with a damp paper towel. Let rest for 20 minutes.
- Place a ball of dough between two pieces of parchment paper. Roll into a thin circle (about 6 inches). Lightly press the dough ball flat first. Roll from the center outward, stopping before the edges. Rotate and repeat to keep a round shape.
- Heat a pan to medium-high heat. Cook for 30-45 seconds on each side. Flip once it starts to bubble and the bottom has light brown spots.
- Remove the tortilla and wrap it with a kitchen towel or foil to keep it soft while you finish the batch.
Notes
- These tortillas are sturdy enough for tacos but soft enough to fold easily.
- Adjust cooking time based on heat level to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 113
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Half Corn Half Flour, Tortillas, Corn Tortillas, Flour Tortillas