Half and Half Tortillas (Corn + Flour)
User Reviews
4.5
Half and Half Tortillas (Corn + Flour)
Description
This recipe blends equal parts masa harina and all-purpose flour with lard (or preferred fat) and salt, kneaded into a cohesive dough with warm water. Adjusting water or masa harina amounts ensures the dough is not too sticky or dry, aiming for a smooth consistency easy to handle. After resting to hydrate the flour and masa, the dough is portioned into golfball-sized balls, flattened using a plastic wrap method, and cooked on a preheated dry skillet or comal.
Cooking at a controlled medium heat promotes even browning and prevents burning or slow cooking. The tortillas develop characteristic light brown spots on each side and can puff slightly if flipped promptly. The combination of masa and flour in the dough produces a tortilla that marries the earthiness of corn with the softness and flexibility of flour tortillas.
These tortillas can be used for traditional Mexican dishes, enjoyed fresh and warm. Adjusting cooking times and temperatures can influence texture and puffing, allowing for some personal preference in preparation. Handling the dough properly and monitoring cooking heat are key to achieving the right balance of tenderness and light charring.
Ingredients
- 1 cup masa harina
- 1 cup all-purpose flour
- 2 tablespoons lard or fat of your choice
- 1/2 teaspoon salt
- 3/4 cup water warm, plus more to combine
Instructions
- Add the masa harina, flour, and salt to a mixing bowl and combine well. Add two tablespoons of lard. I usually use my hands to crumble the lard into the mixture. Add 3/4 cup warm water and combine as much as you can with a spoon.
- Dump the mixture onto a work surface and knead until a cohesive dough is formed. If the mixture is dry and not coming together simply add additional splashes of water. If the mixture is wet or sticky simply add a few sprinklings of masa harina.
- Cover with a damp paper towel and let the dough rest for a few minutes as the pan heats up. Note: normally I let dough for flour tortillas rest for 30 minutes but I only let this Half and Half dough rest for 10 minutes and I did not experience any snapback when rolling them out.
- Preheat a dry skillet or comal. I used a tad over medium heat on my stove.
- Pull off a golfball sized chunk of dough and roll it between your hands. Surround the dough ball with plastic (I used a Ziploc sliced in half) and flatten it with a casserole dish. At this point you can optionally roll them out even thinner using a rolling pin.
- Gently peel the plastic off the flattened tortilla and add it to the pre-heated pan. Flip after 10 seconds, then cook each side for 45-60 seconds or until light brown spots are forming on the underside.
- As the tortillas cook you can roll out the next one to expedite the process. Store leftover tortillas in an airtight bag in the fridge. To re-heat, simply add them to a pre-heated, dry skillet and cook until warm.
Notes
- Adjust dough moisture by adding water if dry or masa harina if sticky to achieve easy handling consistency.
- Set stove heat so each side cooks about 45-60 seconds; too hot causes black spots, too low slows cooking.
- Use a quick flip method early in cooking to encourage tortilla puffing and better texture.
- Rest dough briefly (about 10 minutes) before cooking to reduce snapback when rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(10-14 tortillas)
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 293mg | 12% |
| Potassium | 109mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 61IU | 1% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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