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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Flour Tortillas » Flour -Corn Tortillas~ The Best Of Both!

Flour -Corn Tortillas~ The Best Of Both!

March 7, 201651 Comments

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While visiting family in Texas, we enjoyed a wide variety of dishes, many of them Mexican as you could imagine. Every time we would shop at the local  Mexican markets and HEB stores, I was intrigued by all of the brands of flour and corn tortillas available to purchase. The bigger markets prepare their tortillas on site and they come out still warm in the packages.

https://animoto.com/play/G22j1YUcmEyyxeZxbTLY5w

Video! Video! Video!

For those of us who enjoy a visual through video to see how the recipe comes together.

pinterest image of flour corn tortillas

 There was one variety that left me curious. It was a tortilla that was prepared with both corn(masa harina) and wheat flour(all purpose flour). Well, time got away from me, and I never purchased a pack to try out or to bring home to New York. I searched for recipes on You Tube, but found nothing. I googled a few times and found nothing, lol! So, I just mixed the first batch and decided to test it out.  The first batch had more all purpose flour than corn flour, just slightly. The water ratio was off, but it still yielded a nice tortilla. Not the most round and smooth edges, but tasty. 

Soft Flour-Corn Tortilla

I stumbled across a recipe finally on Pinterest. The key was equal amounts of both flour varieties. She did instruct you to use a tortilla press. Did not work for me. Lol! Roll with it!!  After a few adjustments, the fourth time was the charm! The picture above was the first batch and it was a fluke, but it came out pretty good for no real recipe!

Soft Flour-Corn Tortilla

Did It Work? Did I Like The Results????

The flour-corn dough was easy to work with. I tried using the tortilla press, but it would not work for me. I ended up rolling them out with minimal use of extra flour. Just enough flour so they don’t stick to surface and rolling pin. 

Soft Flour-Corn Tortillas

After the dough rest for about 1 hour, I knead it slightly and tear off pieces. Just what fits in the palm of my hand when you pull a piece off. About the size of a golf ball. Place them in a plastice bag, spread out to keep them moist.

Soft Flour-Corn Tortilla

This was the second batch. The liquid ratio was off slightly, so I had jagged edges when I tried to roll them out. They were still soft though.

Soft Flour-Corn Tortillas

Simple Bean and Cheese Quesadillas to test out the first batch. They were great for quesadillas. I brushed them with a little oil as they cooked. 

Soft Flour-Corn Tortilla

This is the 4th batch with annatto. The lighting in the kitchen is not the best, so they don’t look as yellow as they really are. I switched from the small round comal to the large nonstick comal, because the small tends to burn extra hot in the center.

Soft Flour-Corn Tortillas with Annatto
Soft Flour-Corn Tortillas with Annatto

 As you can see, the ratio’s were almost perfect. No more jagged edges when I rolled them out. Batch with annatto.

Soft Flour-Corn Tortillas with Annatto

Depending on what surface they are cooked on, you will get different results. The thin metal comal and cast iron wiil yield larger brown spots. The nonstick comal seems to create smaller brown spots. 

Soft Flour-Corn Tortillas With Annatto

The tortillas are soft. They have a mild corn flavor, but the texture of a flour tortilla. The more annatto you add, the more yellow they will become. We love them!

Soft Flour-Corn Tortillas(fajitas)

Rolled Tortillas!

Rolling them gives you the flexibility to extend the tortillas to a larger more thin tortilla.

rolled corn flour tortillas
+

Pressed Tortillas!

Using a tortilla press is faster and more uniform, but the tortillas will be smaller and slightly thick. Both are deliclious!

stacked tortillas
Soft Flour-Corn Tortillas

Soft Flour-Corn Tortilla

Enjoy the best of both worlds with this soft flour-corn tortilla! Enjoy the process and enjoy the dishes you create!
4.74 from 19 votes
Print Pin Rate
Course: Tortillas
Cuisine: Mexican
Prep Time: 1 hour hour 10 minutes minutes
Cook Time: 35 minutes minutes
Resting Time: 1 hour hour
Total Time: 2 hours hours 45 minutes minutes
Servings: 30 Small Tortillas

Ingredients

  • 2 cups all purpose flour
  • 2 cups masa harina corn flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup shortening or manteca lard, melted
  • 1 1/2-2 cups hot water

Instructions

  • Start by heating 2 cups of water, at medium heat, in a small sauce pan. In a large bowl, combine the all purpose, corn flour(masa harina), salt and baking powder. Whisk to combine, Set aside. In a small bowl, add the shortening(or lard). Heat in the microwave, just until it melts, about 45 seconds.
  • To the dry ingredients, mix in the melted shortening(or manteca). Mix for one minute. Gradually mix in only 1 1/2 cups of hot water, mixing really well as you go. When the dough comes together, transfer to a flat surface. If if feels a little dry, knead in a little more water. Knead the dough well for 5 minutes. Divide the dough into 30 balls. I usually tear just enough dough that fits comfortably in the palm of my hand, about the size of a golf ball. If you want bigger tortillas, then you can tear off a little more. Place dough pieces in a plastic bag, spread out, and let them rest for 20 minutes .
  • When ready, preheat your comal(griddle) to medium heat for 5 minutes. Roll  dough into a smooth ball and flatten slightly. Place on flat surface and roll out one tortilla, adding as little flour as possible, to about 4 1/2 to 5 inches in diameter.  This dough rolls out much easier the the all flour tortilla. Apply gently pressure as you roll and turn(or flip) as needed to achieve a circle.  
  • Test the first tortilla to see if comal is at a good temperature.  Tortilla should begin to bubble slightly a few seconds after you place it on comal.  Once you see many bubbles or one big bubble, turn the tortilla and cook for another 30 seconds. If the temperature is good, you should see brown spots, all sizes on the tortilla. If the spots get dark too fast, your comal is a little too hot. 
  • Place tortillas in a covered tortilla warmer or pot with lid, lined with a clean kitchen towel. if not eating right away, flip all the tortillas over, cover again. Let them cool covered at room temperature. Once cooled, store in a plastic storage bag on the counter for a few days. If not using right away, place in refrigerator for 7-8 days. Reheat on preheated comal for just  a minute, turning as needed. Keep in a tortilla warmer.

Notes

*The first batch was prepared without the annatto. The annatto will not add specific flavor, it is more to add some color. In the past, when I have prepared this recipe, I have used a little more water. So it’s best to just mix it in gradually until the dough feels soft and doesn’t crack around the edges if you roll out a dough ball.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Corn Tortillas, Flour Tortillas, Tortillas Tagged With: Corn Tortillas, Flour Tortillas, Tortillas

Previous Post: « Quesadillas de Papa Con Queso~Homemade Corn Tortilla, Potato and Cheese Quesadillas
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Reader Interactions

Comments

  1. Brittney

    November 27, 2016 at 5:52 pm

    These are the best tortillas I have made so far, they are so pliable and soft. I did have to add a bit more flour than suggested, about 1/3 cup more. I also added cumin, coriander and some smoked paprika to the flour mix to flavor it some, they taste great. Thank you for the recipe.

    Reply
    • Sonia

      November 27, 2016 at 10:47 pm

      That’s my girl Brittney!!! I love to hear that you added some spices to the mix. I do this all of the time just to mix it up a little! Thank you so much for your feedback I am happy you liked the recipe.

      Reply
  2. Reyna

    April 22, 2017 at 4:18 pm

    Can the shortening/lard be substituded for anything else? Thank you

    Reply
    • Sonia

      April 22, 2017 at 6:28 pm

      Reyna, I have substituted with coconut oil before with great results. I have also tried olive oil and there were ok too.

      Reply
  3. Maribel Aguilar

    December 19, 2017 at 3:16 pm

    5 pounds! ???????????? ???????? I’ve yet to try your recipe… I’ve never been able to do them! Lol!

    Reply
    • Sonia

      December 19, 2017 at 3:28 pm

      You came in tied with the answer, so I will have to come up with another stamp, quick! Lol!! Inbox me your address on Instagram.

      Reply
  4. Tom

    September 5, 2018 at 5:23 pm

    Just made it for the first time. Have a tortilla press so I hope they come out as well as rolled. The dough had a beautiful texture too it. Excited

    Reply
    • Sonia

      September 5, 2018 at 7:53 pm

      Hi Tom, I have not tried the press with these tortillas yet. I find that the flour retracts when I have tried the all flour tortilla. Hope it works out for you. Let me know.

      Reply
  5. Asha

    April 23, 2020 at 10:52 pm

    These tortillas were AMAAAAZING and very easy to work with – thank you! I made them with my teenager since I ran out of storebought, and didn’t feel like venturing out. We made tacos with beans and potatoes with them- Will definitely make again! Love your site, and reading the stories about your parents and family. Keep up the great work.

    Reply
    • Sonia

      April 24, 2020 at 6:56 am

      Thank you Asha! I am so happy you enjoyed the recipe!

      Reply
  6. Terry

    April 23, 2020 at 11:14 pm

    I make half batch’s of these and just letting the dough rest right now for some enchiladas tomorrow. I add jalapeno powder and cayenne and they are wonderfull! The secret to the press is Parchment paper.

    Reply
    • Sonia

      April 24, 2020 at 6:57 am

      I have tried parchment paper, but eventually it retains some moisture and doesn’t work as well. I find I get a thinner tortilla by rolling it out.

      Reply
  7. Terry

    April 28, 2020 at 7:48 pm

    Yes, I see how thin yours are. Mine are thicker, which is good too. Thanks again for the great recipe!

    Reply
  8. KCJ

    June 25, 2020 at 12:28 pm

    Outstanding! I followed the recipe exactly though I used half of the shortening. These are the best I’ve made and I’ve tried many recipes. THANK YOU!

    Reply
    • Sonia

      June 25, 2020 at 2:48 pm

      That’s wonderful!! Thank you for the feedback!

      Reply
  9. Ryan

    June 30, 2020 at 2:05 pm

    Loved this recipe! I ended up with a pretty wet dough at first. I let it sit for 30 min and then started forming balls. Roller did not work well for me so I used the tortilla press which worked great! Thanks!

    Reply
  10. Kristin

    July 13, 2020 at 4:30 am

    Yes they are so great!

    Reply
    • Sonia

      July 13, 2020 at 9:32 am

      Thank you Kristin!

      Reply
  11. Rose

    September 1, 2020 at 10:03 pm

    These were the best tortillas I’ve ever made! I didn’t let the dough rest at all. Rolled out by smashing with a cast iron skillet between two pieces of parchment paper, and thinned with a rolling pin. Only recipe I will use from now on!

    Reply
    • Sonia

      September 2, 2020 at 10:58 am

      Thank you Rose!!

      Reply
  12. Roberto De La Vega Pecchenino

    September 28, 2020 at 3:23 am

    Sonia, I am a Mexican / Italian stuck here in the OTHER MEXICO, “The Philippines”, I CRAVE Corn Tortillas,…¡Oh Dios mío, no tienes ni idea! CORN MASA IS HARD TO COME BY HERE, BUT THANKS TO YOUR HYBRID, A PACKAGE OF MASA CAN BE stretched OUT WITH ALL THE FLAVOR, YOU SAVED MY TAQUERIA OVER HERE, THANK YOU VERY MUCH.God Bless you Chica!

    Reply
    • Sonia

      September 28, 2020 at 7:28 am

      Roberto! Wow! I am so happy I could be of help. We must save the taqueria, of course! I crave corn tortillas everyday, so I totally understand. Wishing you much success!!!

      Reply
  13. Judy

    November 25, 2020 at 7:52 am

    What brand and size of press do you recommend? I am just getting started. Thank you!

    Reply
    • Sonia

      November 25, 2020 at 10:02 am

      I don’t have any specific brand that I can give you really. The wooden press works better for me, but I use the metal now and then too.

      Reply
  14. Dana

    December 28, 2020 at 8:24 pm

    These tortillas were amazing!!! So easy to make and absolutely delicious!!

    Reply
    • Sonia

      December 29, 2020 at 10:43 am

      Dana, I am so happy you enjoyed the recipe! Thank you for your feedback!

      Reply
  15. Judy Sleight

    December 29, 2020 at 10:10 pm

    I have a Victoria 6.5″ press. Made well and works well. They suggest using a cut apart plastic freezer bag instead of parchment paper and it doesn’t stick at all. One piece on the bottom, then your dough and then another piece of plastic. It can be reused many times.

    Reply
    • Sonia

      December 30, 2020 at 9:23 am

      Hi Judy, I have several styles of tortilla press, both in cast iron and wood. I prefer the wooden press myself. My paper of choice would never be wax paper or parchment paper because they absorb moisture. I used to use the plastic from the freezer storage bag, but sometimes found it too thick and not flexible enough. For years now I have been using the plastic grocery bags to line my tortilla press. I cut the section with no print and wash it. Then I cut it into two pieces to fit my press. Works beautifully!

      Reply
  16. Alicia

    January 4, 2021 at 8:43 pm

    Hello Pina, what a delicious and creative recipe!! Thank you so much, it works beautifully every time, su ch a great discovery and it’s truly the best of both worlds tortilla! Happy New Year and all the best :o)

    Reply
    • Sonia

      January 5, 2021 at 12:13 pm

      Thank you Alicia! I am very happy with the recipe too. I appreciate you taking the time to write to me about the recipe.

      Reply
  17. Michele

    August 30, 2021 at 8:02 pm

    I have some red palm oil (can’t remember why bought it). Wonder how it would do?

    Reply
    • Sonia

      August 31, 2021 at 7:29 am

      Hi Michele, I have never used palm oil, but I don’t see why it would not work.

      Reply
  18. Michele

    September 5, 2021 at 11:51 am

    Hi, can you use regular corn flour if masa having is not available.

    Reply
    • Sonia

      September 5, 2021 at 4:49 pm

      What do you mean by regular corn flour? The only corn flour I know of is masa harina.

      Reply
  19. Judi Sprayberry

    March 10, 2022 at 4:34 am

    Can’t wait to try these! We live in Africa but from Texas & New Mexico. Can I make whole recipe and freeze half the dough and use later? 🤷‍♀️

    Reply
    • Sonia

      March 10, 2022 at 6:48 am

      Hi Judi! To be honest with you, I don’t know how the masa harina, corn flour, would hold up in the freezer. It tends to dry out.

      Reply
  20. Itha

    April 15, 2022 at 4:05 pm

    She may be referring to the corn flour that you would use to make cornbread. Totally different flours. There are several brands of “harina” cornflour used for making corn tortillas. Quaker makes one, also Maseca brand and many others. 😊

    Reply
    • Sonia

      April 18, 2022 at 9:49 am

      Yes, sometimes when I mention masa harina corn flour, people get confused. They Identify the name brand Maseca, as the name of the flour itself and don’t realize that it’s masa harina.

      Reply
  21. Marilyn Nergord

    November 27, 2022 at 4:14 pm

    I just made these.I didn’t have annatto but followed the recipe exactly otherwise. I hand rolled them really thin. They are fragrant with corn, thin, flexible and just delicious. Thanks for the great recipe!

    Reply
    • Sonia

      November 28, 2022 at 9:20 am

      Hi Marilyn! I am so happy you enjoyed the recipe! Thank you for taking the time to write!

      Reply
  22. Dianne

    March 6, 2023 at 6:55 pm

    I wanted to try and make crispy rolled tacos using this tortilla recipe. Do you cook the tortillas first before adding the meat filling and rolling them up and frying? Do you have a recipe I could use?

    Reply
    • Sonia

      March 7, 2023 at 7:47 am

      I don’t have a specific documented recipe using these tortillas for tacos dorados. I would fill and roll the tortillas after you initially cooked them. That’s when they are the softest for rolling. Then fry them seam side down in the pan.

      Reply
  23. Cindy

    April 20, 2023 at 4:33 pm

    Can I make these with butter?

    Reply
    • Sonia

      April 20, 2023 at 5:28 pm

      Honestly, I have never prepared this recipe with butter. I have seen recipes posted for regular all four tortillas with butter. Worth a try on half a batch.

      Reply
  24. Sue

    September 29, 2024 at 5:43 pm

    Delicious! And easy to make. So good!

    Reply
    • Sonia

      September 29, 2024 at 8:15 pm

      Thank You!

      Reply
  25. Sue

    October 4, 2024 at 10:46 am

    I make corn tortillas and flour tortillas. I even tried making corn/wheat tortillas. My family loved these so much that we’re using this recipe from now on. It’s the beat!

    Reply
    • Sonia

      October 5, 2024 at 3:48 pm

      Hi Sue! I am so happy your family enjoyed this recipe. We get the best of both!

      Reply
  26. Chris in KY

    November 30, 2024 at 1:23 pm

    Do you think this would work without the baking powder?

    Reply
    • Sonia

      December 1, 2024 at 9:19 am

      In all honesty, I believe it would work. When I prepared the recipe at that time, I was still with the notion that I needed the baking powder for flour tortillas. I don’t use it anymore.

      Reply

Trackbacks

  1. Taco Tuesday: Flour/Corn Tortillas – David Zemens says:
    September 24, 2019 at 10:55 pm

    […] make a batch of half & half tortillas: part masa harina/corn flour, and part wheat. I found a recipe that seemed easy enough and decided to halve it because we didn’t need 30 tortillas. […]

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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