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.
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.
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!
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.
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.
This was the second batch. The rliquid ratio was off slighlty, so I had jagged edges when I tried to roll them out. They were still soft though.
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.
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
As you can see, the ratio’s were almost perfect. No more jagged edges when I rolled them out. Batch 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.
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 Tortilla
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
- 1/3 teaspoon annatto powder optional
- 2 cups plus 2 tablespoons hot water
Instructions
- Combine the all purpose and corn flour. Mix in the salt and baking powder, set aside. In a large bowl, add the shortening(or lard). Heat in the microwave, just until it melts, about 45 seconds. Stir in the annatto powder(if using). Mix in the 2 cups of hot water.
- Gradually add the dry ingredients into the wet, little at a time and stirring well to mix as you go. When the dough comes together, transfer to a flat work surface. If if feels a little dry, add the remaining 2 tablespoons of water. Knead the dough well for 3 to 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 1 hour.
- After and hour, 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 between a large kitchen towel, spread out, as you cook them. Once done, flip all the tortillas, 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.
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.
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.
Can the shortening/lard be substituded for anything else? Thank you
Reyna, I have substituted with coconut oil before with great results. I have also tried olive oil and there were ok too.
5 pounds! ???????????? ???????? I’ve yet to try your recipe… I’ve never been able to do them! Lol!
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.
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
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.
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.
Thank you Asha! I am so happy you enjoyed the recipe!
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.
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.
Yes, I see how thin yours are. Mine are thicker, which is good too. Thanks again for the great recipe!
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!
That’s wonderful!! Thank you for the feedback!
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!
Yes they are so great!
Thank you Kristin!
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!
Thank you Rose!!
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!
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!!!
What brand and size of press do you recommend? I am just getting started. Thank you!
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.
These tortillas were amazing!!! So easy to make and absolutely delicious!!
Dana, I am so happy you enjoyed the recipe! Thank you for your feedback!
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.
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!
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)
Thank you Alicia! I am very happy with the recipe too. I appreciate you taking the time to write to me about the recipe.