Half and Half Tortillas (Corn + Flour)
I keep seeing these Half and Half Tortillas in my neighborhood and decided to experiment with my own recipe -- I'm glad I did because they were delicious!
Servings: 4 (10-14 tortillas)
Calories: 280kcal
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 warm water (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
Getting the consistency of the dough right can be frustrating the first time you make tortillas at home so don't sweat it! Ideally you can handle the dough without it sticking to your hands. If it's wet or sticky simply add a few sprinklings of Masa Harina. If it's dry or crumbly simply add splashes of water until it forms a cohesive dough.
Sometimes it can take some fiddling to get the heat right on the stove. If the tortillas are forming black spots quickly then dial down the heat. If it's taking minutes to cook each side then you'll need to raise the heat. Ideally, each side takes about 45-60 seconds to form light brown spots on the underside. For my stove that is a tad over medium heat.
I've found that the quick flip method, where you quickly flip the tortilla after 10 seconds, seals in some heat and makes it more likely for your tortillas to puff up. When the heat is right the tortilla will be skating around after 10 seconds and I just use my fingers to slide it up the side of the pan and flip it, then cooking each side for 45-60 seconds or until light brown spots are forming on the underside.
Nutrition
Calories: 280kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 109mg | Fiber: 3g | Sugar: 1g | Vitamin A: 61IU | Calcium: 44mg | Iron: 4mg