September 9, 2024

How to Make Mixed Corn & Flour Tortillas

September 9, 2024

This recipe creates soft, flavorful tortillas with a slight sweetness from corn, balanced by the softness of the all-purpose flour, making them ideal for a wide range of dishes.

Why the Tortillas are Softer by Mixing Corn with Flour:

By combining masa harina (corn flour) with all-purpose flour, the tortillas gain the earthy, slightly sweet flavor of corn while the gluten from the wheat flour provides more elasticity and structure. The all-purpose flour allows the tortillas to be softer and more pliable than those made solely from masa harina, making them less prone to cracking and easier to roll or fold. This combination results in a tortilla with the best of both worlds—soft and chewy, yet with the distinctive flavor of traditional corn tortillas.

Flavor Profile:

Corn flavor: Slightly sweet and earthy from the masa harina.
Texture: Soft, chewy, and tender due to the blend of corn and wheat flour.
Nutty richness: From the addition of vegetable oil or butter, providing a subtle richness to the dough.
Versatile taste: Mild and adaptable, making it perfect for various fillings from savory meats to fresh veggies.

Mixed Corn and Flour Tortillas

Ingredients:
1 cup masa harina (corn flour)
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vegetable oil (or melted butter for a richer flavor)
3/4 cup warm water (more if needed)

Instructions:

Mix dry ingredients: In a medium bowl, combine masa harina, all-purpose flour, and salt. Stir until well combined.
Add wet ingredients: Add vegetable oil and warm water. Mix until the dough starts to form. If the dough is too dry, add more water 1 tablespoon at a time.
Knead the dough: Transfer the dough to a floured surface and knead for 2-3 minutes until smooth and elastic. Let the dough rest for about 10 minutes to fully hydrate.
Divide and shape: Divide the dough into small balls, about the size of a golf ball. Roll each ball between your palms to make a smooth round shape.
Flatten the tortillas: Using a tortilla press or rolling pin, press each dough ball into a thin circle (about 6-8 inches in diameter).
Cook the tortillas: Heat a skillet or griddle over medium heat. Cook each tortilla for 30-45 seconds on each side until they are lightly browned and puff slightly. Stack cooked tortillas in a towel to keep them soft and warm.
Serve: Enjoy your tortillas with your favorite fillings or use them to make tacos, quesadillas, or enchiladas.